Kale, Apple and Pecan Salad

Created by:
20 mins
Intermediate
SERVERS
0%

PREP TIME

20 min

0%

COOK TIME

min

0%

TOTAL TIME

20 mins

Ingredients

Method

  1. 1) 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. 

    2) 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. 

    3) 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.

Ingredients

Method

  1. 1) 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. 

    2) 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. 

    3) 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.

Related recipes

15 mins

Beginner
Easy-to-make sweet snack or breakfast, rich in probiotics and healthy fatty acids. Satisfying recipe for when you need an extra energy boost.

1 hr 15 mins

Intermediate
Fig & Walnut Oaty Banana Bread is a great way to use up overripe bananas, it’s bursting with sweet banana, cinnamon, figs and walnuts.

50 mins

Intermediate
These Prune Pecan Pie Bars are an ideal treat for any time of day! These bars are refined sugar free, sweetened naturally with dried prunes and Medjool dates.