Paleo menu plan

KALE SALAD WITH PECANS AND APPLES

Kale seems like it’s too tough to serve raw, but when it’s dressed and massaged a bit (even just with wooden spoons while tossing with dressing), it becomes really tender and stands up well to nuts, fruit, and other salad additions that at other times can seem too much. This one is loaded with pecans, bacon, and apple and dressed with a refreshingly tangy apple cider vinaigrette. SERVES 6 TO 8

PREP TIME: 10 minutes

COOK TIME: 10 minutes

5 to 6 cups (1440 ml) stemmed, chopped kale leaves

2 tablespoons (30 ml) extra-virgin olive oil, plus ½ tablespoon for massaging

1 tablespoon (15 ml) coconut oil

1 cup (240 ml) pecans

6 slices bacon

2 tablespoons (30 ml) honey

1 tablespoon (15 ml) apple cider vinegar

1 tablespoon (15 ml) Dijon mustard

¼ teaspoon red pepper flakes

Freshly ground black pepper

1 green apple, skinned and sliced

1. In a large bowl, drizzle the kale with ½ tablespoon of olive oil. Massage the leaves really well with your hands for a few minutes to tenderize the leaves.
2. In a large skillet over medium-low heat, melt the coconut oil. Toast the pecans until they just start to brown, about 5 minutes, watching them carefully so they don’t burn. Set aside.
3. In a separate large skillet over medium-high heat, cook the bacon until crispy, about 5 minutes. Set the bacon aside, and transfer the bacon grease to a small bowl for the salad dressing. Combine it with the honey, apple cider vinegar, Dijon mustard, and red pepper flakes. Season with pepper, and drizzle the remaining 2 tablespoons (30 ml) of olive oil into the bowl while whisking the dressing.
4. Assemble the salad by putting the kale in a large serving bowl and topping with the toasted pecans and sliced apples. Toss with the dressing, and serve.

VARIATION 1 CRANBERRY-KALE SALAD: Swap the apples for 1 cup (240 ml) dried cranberries for a tarter taste.

VARIATION 2 ARUGULA SALAD: Swap in arugula for the kale—I love arugula because it has a bright, almost bitter flavor to it. You don’t need to massage the arugula, as it is already tender.

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Kale salad with pecans and apples is autumn in a bowl — sturdy kale massaged until tender, toasted pecans, crisp green apple, and bacon, all tangled in a warm honey-bacon vinaigrette. The combination of crunchy, savory, sweet, and sharp keeps every forkful interesting. It's hearty enough to be dinner and festive enough for a holiday table.

Pro Tips

• Massage the kale with that half-tablespoon of oil for a full few minutes — your hands do what no dressing can, turning tough leaves silky.
• Toast the pecans in coconut oil over medium-low heat and never walk away; pecans go from toasty to burnt in seconds.
• Save the bacon fat — the vinaigrette is built on it and that smoky depth is the salad's secret weapon.
• Slice the apple just before serving so it stays crisp and pale, or toss it in a little lemon juice to hold longer.

Frequently Asked Questions

Can I make this kale salad ahead?

Massage the kale and cook the bacon and pecans ahead, then toss everything with the dressing up to an hour before serving. Add the apple at the end.

What apples work best?

A firm, tart green apple like Granny Smith stands up best to the kale and bacon. Honeycrisp works if you prefer more sweetness.

Can I swap the pecans?

Walnuts or sliced almonds toast beautifully in their place. Keep the toasting step — raw nuts won't give you the same depth.

Is this salad Whole30-friendly?

With sugar-free bacon and the honey swapped for a date-based dressing, it can be. As written it's strictly Paleo rather than Whole30.

Recipe Card

Stav Kogan

KALE SALAD WITH PECANS AND APPLES

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 5 to 6 cups stemmed, chopped kale leaves
• 2 tbsp extra-virgin olive oil, plus ½ tablespoon for massaging
• 1 tbsp coconut oil
• 1 cup pecans
• 6 slices bacon
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• ¼ tsp red pepper flakes
• 1 green apple, skinned and sliced
• Assemble the salad by putting the kale in a large serving bowl and topping with the toasted pecans and sliced apples. Toss with the dressing, and serve.

Method

 

1. In a large bowl, drizzle the kale with ½ tablespoon of olive oil. Massage the leaves really well with your hands for a few minutes to tenderize the leaves.
2. In a large skillet over medium-low heat, melt the coconut oil. Toast the pecans until they just start to brown, about 5 minutes, watching them carefully so they don’t burn.
3. Set aside.
4. In a separate large skillet over medium-high heat, cook the bacon until crispy, about 5 minutes.
5. Set the bacon aside, and transfer the bacon grease to a small bowl for the salad dressing.
6. Combine it with the honey, apple cider vinegar, Dijon mustard, and red pepper flakes.
7. Season with pepper, and drizzle the remaining 2 tablespoons of olive oil into the bowl while whisking the dressing.

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