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KALE SALAD WITH PECANS AND APPLES – kale salad with pecans and apples
Stav Kogan

KALE SALAD WITH PECANS AND APPLES

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 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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