Why You’ll Love This Kale Apple Pecan Salad
- It’s a textural dream. You get the hearty chew of the massaged kale, the juicy crunch of fresh apple, and the toasty, buttery pecans all in one forkful. It’s never, ever mushy.
- It gets better with time. Unlike a delicate green salad that wilts to nothing if you look at it wrong, this kale salad actually benefits from sitting for a bit. The dressing gently softens the kale further, and the flavors have a chance to really mingle and deepen.
- It’s incredibly versatile. This salad is a fantastic side for a cozy dinner, but it’s also substantial enough to be a main course—just add some grilled chicken, chickpeas, or a soft-boiled egg on top.
- The flavor balance is just right. The slight bitterness of the kale is perfectly offset by the sweet apple and maple syrup, while the Dijon and red onion provide a welcome sharpness that keeps every bite interesting.
Ingredients & Tools
- 1 large bunch of curly kale (lacinato/dinosaur kale works too!)
- 1 large crisp apple (like Honeycrisp, Fuji, or Pink Lady)
- 1/2 cup pecans
- 1/4 cup thinly sliced red onion
- 1/4 cup extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp pure maple syrup
- 1 tsp Dijon mustard
- 1/4 tsp fine sea salt, plus more to taste
- Freshly cracked black pepper
- Optional: 1/4 cup crumbled feta or goat cheese for serving
Tools: A large mixing bowl, a small bowl or jar for the dressing, a sharp knife, and a cutting board.
The quality of your ingredients really shines here, so it’s worth using a good, flavorful olive oil and real maple syrup. They form the base of a dressing that’s so good, you might just want to make a double batch to have on hand.
Serves: 2 as a main, 4 as a side | Prep Time: 20 minutes | Cook Time: 5 minutes (for toasting pecans) | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Which kale is best? Curly kale is my go-to for this salad because its ruffled leaves hold the dressing beautifully. If you use lacinato (dinosaur) kale, just know it will have a slightly denser, flatter texture—still delicious, but different.
- The all-important massage. Don’t skip this step! Rubbing the kale with a bit of oil and salt breaks down its tough cellulose structure, making it tender, sweeter, and much more pleasant to eat. It’s the difference between a good kale salad and a great one.
- Preventing brown apples. To keep your apple slices looking fresh and bright, you can toss them with a tiny squeeze of lemon juice after slicing. It adds a nice zing, but honestly, if you’re assembling the salad right away, it’s not strictly necessary.
- Toasting the pecans is non-negotiable. Toasting nuts is one of the easiest ways to add a huge depth of flavor. It unlocks their natural oils and gives them that incredible, warm, nutty aroma that makes this salad so irresistible.
How to Make Kale Apple Pecan Salad
Step 1: Prep the Kale. First, you’ll want to strip the kale leaves from their tough stems. The easiest way is to hold the bottom of the stem with one hand and pull the leaf away with the other. Then, tear or chop the leaves into bite-sized pieces. Give them a good wash and spin them very dry—this is key for the dressing to cling properly. Place the dry kale in your large mixing bowl, drizzle with about a teaspoon of the olive oil (from your measured 1/4 cup) and a pinch of salt. Now, get in there with clean hands and massage the kale for a good 1-2 minutes. You’ll notice it start to darken in color and reduce in volume, becoming softer and silkier to the touch.
Step 2: Toast the Pecans. While the kale is resting after its massage, place the pecans in a dry skillet over medium-low heat. Toast them for 3-5 minutes, shaking the pan frequently, until they become fragrant and lightly browned. Be careful—they can burn quickly! As soon as they’re done, transfer them to a plate to stop the cooking process. Let them cool, then you can chop them roughly or leave them whole.
Step 3: Make the Vinaigrette. In your small bowl or jar, combine the remaining olive oil, apple cider vinegar, maple syrup, Dijon mustard, and 1/4 teaspoon of salt. Whisk it vigorously until it’s well emulsified and looks glossy, or if using a jar, put the lid on and give it a good shake. Taste it and adjust if needed—maybe a touch more maple for sweetness or a pinch more salt.
Step 4: Assemble the Salad. Now for the fun part. Core your apple and slice it into thin matchsticks or thin half-moons. Add the apple, the toasted pecans, and the thinly sliced red onion to the bowl with the massaged kale. Pour about two-thirds of the dressing over everything.
Step 5: Toss and Rest. Using a pair of tongs or your hands, toss the salad thoroughly, making sure every component is coated in that lovely dressing. This is a good time to taste and see if you want to add the remaining dressing. Now, here’s the pro tip: let the salad sit for at least 10 minutes before serving. This allows the kale to absorb the dressing and become even more tender.
Step 6: Final Touches. Just before serving, give the salad one final toss. Taste again for seasoning, adding more salt and a generous amount of freshly cracked black pepper. If you’re using cheese, sprinkle it over the top now for a creamy, salty finish.
Serving Suggestions
Complementary Dishes
- Roasted Chicken or Turkey — The simplicity of roast poultry is a perfect canvas for the bold, sweet, and tangy flavors of this salad. It’s a classic pairing for a reason.
- A Hearty Soup — Think butternut squash soup or a creamy mushroom soup. A bowl of soup and a generous portion of this salad is the ultimate cozy, satisfying lunch or light dinner.
- Quiche or Frittata — The richness of an egg-based dish is beautifully cut through by the freshness of the salad, making for a lovely brunch or lunch spread.
Drinks
- A Crisp Dry Cider — The apple notes in the cider will echo the apple in the salad, while its effervescence will cleanse the palate beautifully between bites.
- An Unoaked Chardonnay — You want something with bright acidity to match the vinegar in the dressing, without the heavy oakiness that could clash with the salad’s freshness.
- Sparkling Water with Lemon — A non-alcoholic option that’s always refreshing; the bubbles and citrus are a perfect palate-cleanser.
Something Sweet
- Apple Crumble — Double down on the apple theme! A warm, comforting apple crumble with a scoop of vanilla ice cream is a dreamy way to end a meal that started with this salad.
- Dark Chocolate Bark — A few pieces of dark chocolate with sea salt and maybe a few leftover pecans is a simple, elegant, and not-too-sweet way to finish.
- Ginger Cookies — The warm spice of ginger cookies complements the autumnal vibe of the salad and feels wonderfully cozy.
Top Mistakes to Avoid
- Mistake: Skipping the kale massage. This is the number one reason people think they don’t like kale salads. Without massaging, the kale remains tough, fibrous, and unpleasantly bitter. The few minutes of effort are absolutely transformative.
- Mistake: Using wet kale. If your kale isn’t thoroughly dried after washing, the water will prevent the dressing from sticking, making your salad bland and watery. A salad spinner is your best friend here.
- Mistake: Burning the pecans. Toasting is essential, but it requires your full attention. Keep the heat medium-low and shake the pan constantly. They continue to cook for a bit after you take them off the heat, so err on the side of under-toasting.
- Mistake: Drowning the salad in dressing. Start with about two-thirds of the dressing, toss, and then taste. You can always add more, but you can’t take it out. The goal is to coat the leaves, not have a pool of dressing at the bottom of the bowl.
Expert Tips
- Tip: Make it ahead. This salad is a fantastic make-ahead option. You can massage the kale, toast the pecans, and make the dressing up to 2 days in advance. Store them separately in the fridge (pecans at room temp), and simply assemble when you’re ready to eat.
- Tip: Add a protein. To turn this into a complete meal, top it with grilled chicken breast, pan-seared salmon, crispy chickpeas, or a soft-boiled egg. The runny yolk from the egg makes an incredible extra sauce.
- Tip: Play with textures. For even more crunch, try adding some roasted chickpeas or a handful of crispy fried shallots on top right before serving. The contrast is fantastic.
- Tip: Customize your cheese. While feta and goat cheese are classics, a sharp shaved Parmesan or even a creamy blue cheese can be wonderful alternatives depending on your mood.
FAQs
Can I use a different type of nut?
Absolutely! Walnuts would be a fantastic substitute for pecans and offer a similar earthy flavor. For a different twist, try toasted almonds or even pumpkin seeds for a nut-free version. Just make sure to toast whatever you use—that step is what really brings out the depth of flavor and crunch that the salad needs.
How long will leftovers keep in the fridge?
This salad is famously good for leftovers. Because kale is so sturdy, it will keep well for up to 2 days in an airtight container in the refrigerator. The apples might soften a bit and the pecans will lose a little crunch, but it will still be delicious. It’s a great option for weekday lunches.
My dressing is too tart/vinegary. How can I fix it?
No problem! The beauty of a homemade vinaigrette is that you can adjust it to your taste. If it’s too sharp, simply whisk in a bit more maple syrup or olive oil to balance it out. Taste as you go until it reaches your preferred sweet-tangy ratio. Remember, you’re the boss of your dressing!
Is there a way to make this salad vegan?
It’s already vegan if you simply omit the optional cheese! The salad has plenty of flavor from the kale, apple, pecans, and dressing on its own. If you want a creamy, cheesy element without dairy, a sprinkle of nutritional yeast can add a savory, umami depth that’s really satisfying.
Can I use bottled lemon juice instead of apple cider vinegar?
You can, but the flavor profile will change. Fresh lemon juice will work in a pinch and will still be bright and acidic, but you’ll lose the distinct, slightly fruity tang that apple cider vinegar provides, which pairs so well with the apple. If you do use lemon juice, you might want to add just a tiny bit more maple syrup to compensate.
Kale Apple Pecan Salad
Discover Mike's ultimate Kale Apple Pecan Salad recipe! This hearty, massaged kale salad features crisp apples, toasted pecans & a tangy maple-Dijon vinaigrette. Perfect as a main or side dish.
Ingredients
Ingredients
-
1 large bunch curly kale (lacinato/dinosaur kale works too!)
-
1 large crisp apple (like Honeycrisp, Fuji, or Pink Lady)
-
1/2 cup pecans
-
1/4 cup red onion (thinly sliced)
-
1/4 cup extra virgin olive oil
-
2 tbsp apple cider vinegar
-
1 tbsp pure maple syrup
-
1 tsp Dijon mustard
-
1/4 tsp fine sea salt (plus more to taste)
-
freshly cracked black pepper
-
1/4 cup crumbled feta or goat cheese (optional, for serving)
Instructions
-
Prep the Kale. First, you'll want to strip the kale leaves from their tough stems. The easiest way is to hold the bottom of the stem with one hand and pull the leaf away with the other. Then, tear or chop the leaves into bite-sized pieces. Give them a good wash and spin them very dry—this is key for the dressing to cling properly. Place the dry kale in your large mixing bowl, drizzle with about a teaspoon of the olive oil (from your measured 1/4 cup) and a pinch of salt. Now, get in there with clean hands and massage the kale for a good 1-2 minutes. You'll notice it start to darken in color and reduce in volume, becoming softer and silkier to the touch.01
-
Toast the Pecans. While the kale is resting after its massage, place the pecans in a dry skillet over medium-low heat. Toast them for 3-5 minutes, shaking the pan frequently, until they become fragrant and lightly browned. Be careful—they can burn quickly! As soon as they're done, transfer them to a plate to stop the cooking process. Let them cool, then you can chop them roughly or leave them whole.02
-
Make the Vinaigrette. In your small bowl or jar, combine the remaining olive oil, apple cider vinegar, maple syrup, Dijon mustard, and 1/4 teaspoon of salt. Whisk it vigorously until it's well emulsified and looks glossy, or if using a jar, put the lid on and give it a good shake. Taste it and adjust if needed—maybe a touch more maple for sweetness or a pinch more salt.03
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Assemble the Salad. Now for the fun part. Core your apple and slice it into thin matchsticks or thin half-moons. Add the apple, the toasted pecans, and the thinly sliced red onion to the bowl with the massaged kale. Pour about two-thirds of the dressing over everything.04
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Toss and Rest. Using a pair of tongs or your hands, toss the salad thoroughly, making sure every component is coated in that lovely dressing. This is a good time to taste and see if you want to add the remaining dressing. Now, here's the pro tip: let the salad sit for at least 10 minutes before serving. This allows the kale to absorb the dressing and become even more tender.05
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Final Touches. Just before serving, give the salad one final toss. Taste again for seasoning, adding more salt and a generous amount of freshly cracked black pepper. If you're using cheese, sprinkle it over the top now for a creamy, salty finish.06
