This is a salad that hinges on the combination of the roasted pecans with the juicy apple slices. It’s also the kind of salad that feels seasonal but is great any time. One of the great things about this salad is that it will hold up in the refrigerator without wilting, even after the dressing has been added, because of the hearty kale. The kale will soften slightly, so the salad actually improves over time.
Kale, Apple & Pecan Salad
Pecan
SaladSide Dish
Appetizer
Gluten FreeVegetarian
prep
25
minsmake
6
servings1 cup
Fisher® Pecan Halves, toasted, divided
2 tablespoons
apple cider vinegar
2 tablespoons
honey
1/4 teaspoon
kosher salt
1/8 teaspoon
cracked black pepper
1/3 cup
extra-virgin olive oil
4 cups
tightly packed chopped Tuscan kale
1 small head
radicchio, torn into bite-size pieces
1/2 cup
sliced celery
1
sweet red apple, quartered, cut into ½-inch-thick slices
1 cup
shredded extra-sharp cheddar cheese
Food Safety Instruction
DIRECTIONS
- Reserve ¼ cup Fisher® Pecan Halves. Coarsely chop remaining nuts.
- Whisk vinegar, honey, salt and pepper in large bowl. Slowly add oil while whisking constantly until well blended. Add kale, radicchio and celery; toss to coat. Stir in apples, cheese and chopped nuts. Top with reserved pecan halves
PRODUCT USED
Tips
To toast pecans, place on ungreased baking sheet. Bake in 375°F oven for 5-8 minutes or until one shade darker in color. Cool completely.
Honeycrisp, Gala and Fuji apples are delicious in this recipe.
