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–+ servings

Apple Cranberry Pecan Salad

Yield: 6 servings
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes
A bright, refreshing fall salad with apples, bacon + the most amazing candied pecans. Perfect for the holidays!
5 stars (18 ratings)

Ingredients

  • 3 slices bacon, diced
  • ¼ cup apple cider vinegar
  • 1 medium shallot, diced
  • 1 tablespoon Dijon mustard
  • ⅓ cup extra virgin olive oil
  • 1 tablespoon honey
  • Kosher salt and freshly ground black pepper
  • 1 large bunch kale, stems removed and leaves shredded
  • 1 medium apple, diced
  • ½ cup sliced celery
  • ½ cup dried sweetened cranberries
  • ½ cup crumbled feta cheese

for the candied pecans

  • 1 large egg white
  • ⅓ cup sugar
  • ¾ teaspoon kosher salt
  • ½ teaspoon pumpkin pie spice
  • ⅛ teaspoon cayenne pepper, optional
  • 2 cups pecan halves

Instructions

  • Heat a large cast iron skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
  • In a large bowl, whisk together vinegar, shallot and Dijon; let stand 5 minutes. Whisk in olive oil and honey; season with salt and pepper, to taste. Stir in kale and massage for 1 minute.
  • Top with bacon, apple, celery, cranberries, feta cheese and candied pecans, and gently toss to combine.

for the candied pecans

  • Preheat oven to 300 degrees F. Line a baking sheet with parchment paper; set aside.
  • In a medium bowl, whisk egg white until frothy, about 1-2 minutes. Whisk in sugar, salt, pumpkin pie spice and cayenne pepper.
  • Stir in pecans until well combined and evenly coated.
  • Spread pecan mixture onto the prepared baking sheet in an even layer. Place into oven and bake for 25-30 minutes, stirring at halftime. Let cool completely.