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. Roast the nuts until really dark, toasty brown and then salt and chop. Let them cool and leave a few whole. Toss the kale and apples with some grated sharp cheddar cheese and a simple red wine dressing. Then, toss in the nuts and grate a few nuts finely over the salad for a cool nut powder. Delicious.
For a Fresh Twist: Add a pecan-crusted chicken breast to this to bump it up to a main course.
1 cupFisher® Chef’s Naturals Pecan Halves
2 tablespoons apple cider vinegar
2 tablespoons honey
1/4 teaspoon salt
1/8 teaspoon cracked black pepper
1/3 cup extra-virgin olive oil
4 cups tightly-packed bite-size Tuscan kale pieces
1 small head radicchio, torn into bite size pieces
1/2 cup sliced celery
1 apple, such as Honeycrisp, Gala or Fuji, cored, quartered and sliced into ½ inch slices
1 cup grated extra sharp cheddar cheese
Preheat oven to 375 F. Place the pecans on a baking sheet and roast until they are browned, 5 to 8 minutes. Remove from the oven to cool. Reserve ¼ cup of pecan halves. Transfer the remaining nuts to a flat surface and coarsely chop; set aside.
Whisk the vinegar, honey, salt and pepper together in a large bowl. Drizzle in the oil in a slow stream, whisking constantly until the dressing is well blended.
Add the kale, radicchio and celery to the bowl of dressing and toss to thoroughly coat the greens. Stir in the apple slices, cheese and remaining nuts. Top with reserved pecan halves.