Name: Apple Cranberry Kale Salad with Candied Pecans Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 3 slices bacon, diced; ¼ cup apple cider vinegar; 1 medium shallot, diced; 1 tablespoon Dijon mustard; ⅓ cup extra virgin olive oil; 1 tablespoon honey; Kosher salt and freshly ground black pepper, to taste; 1 large bunch kale, stems removed and leaves shredded; 1 medium apple, diced; ½ cup sliced celery; ½ cup dried sweetened cranberries; ½ cup crumbled feta cheese; 1 large egg white; ⅓ cup sugar; ¾ teaspoon kosher salt; ½ teaspoon pumpkin pie spice; ⅛ teaspoon cayenne pepper (optional); 2 cups pecan halves

Jump to Recipe· 4.6 from 31 reviews

Hey there! If you’re craving a salad that’s bursting with fresh, tangy, sweet, and crunchy flavors, you’ve got to try my Apple Cranberry Kale Salad with Candied Pecans Recipe. This isn’t your ordinary salad — it’s packed with vibrant kale, crisp apples, tart cranberries, and these irresistible candied pecans that make every bite a little celebration. Trust me, once you try this, it’ll quickly become a favorite go-to for lunches, dinners, or even holiday gatherings. Ready to dive in? Let’s get chopping!

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Why This Recipe Works

Balanced Flavors: Sweet apples and cranberries perfectly contrast with tangy Dijon dressing and salty feta.
Textural Delight: Crunchy kale, tender cooked bacon, and crisp candied pecans keep every bite interesting.
Versatile and Easy: The components come together quickly, making it great for meal prep or last-minute entertaining.
Homemade Candied Pecans: They add a cozy, spiced kick that store-bought versions just can’t match.

Apple Cranberry Kale Salad with Candied Pecans, healthy festive salad, easy kale salad recipe, crunchy autumn salad, vegan friendly kale salad - A white oval plate holds a salad with a base of dark green kale leaves spread evenly across the plate. On top, there are six sections of toppings: chopped light green celery at the top right, small crispy brown bacon pieces next to the celery, dark red dried cranberries below the bacon, white crumbled cheese near the bottom left, red and cream-colored chopped apple pieces above the cheese, and light brown candied nuts at the top left. The ingredients are all arranged neatly in small piles on the kale. The plate rests on a white marbled surface with a small gray bowl of candied nuts nearby, two clear green glasses with light yellow liquid, and a bottle with a cork on the side. Three silver forks and two knives lie at the bottom right. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in my Apple Cranberry Kale Salad with Candied Pecans Recipe was chosen to bring freshness, flavor, and texture into a beautiful harmony. Whether you’re picking out the kale or making those candied pecans, each component shines and plays off the others.

Apple Cranberry Kale Salad with Candied Pecans, healthy festive salad, easy kale salad recipe, crunchy autumn salad, vegan friendly kale salad - Flat lay of crisp shredded kale leaves, a diced medium apple with pale green skin, a small pile of diced shallots, a handful of bright red dried cranberries, sliced pale green celery sticks, crumbled white feta cheese, glossy brown pecan halves, three raw whole brown eggs with clean shells, small white ceramic bowls each holding golden olive oil, amber honey, and amber apple cider vinegar, a small bowl of coarse white sugar, a small bowl of mixed pumpkin pie spice with a hint of reddish cayenne, and a few pieces of crispy diced bacon, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Kale: Choose fresh, firm, dark green kale – it holds up well to dressing and brings a hearty base.
Apple: Go for a crisp variety like Honeycrisp or Fuji for sweet-tart crunch.
Dried Cranberries: Their tart sweetness balances the savory elements.
Bacon: Adds smoky, crispy saltiness that complements the fruit and nuts.
Shallot: Offers a milder onion flavor that blends smoothly into the dressing.
Dijon Mustard: Creates a tangy backbone for the vinaigrette.
Apple Cider Vinegar: Brings bright acidity to lift the salad’s flavors.
Honey: Adds a touch of natural sweetness to balance the sharpness.
Extra Virgin Olive Oil: Adds richness and helps emulsify the dressing.
Feta Cheese: Crumbled for salty creaminess and a tangy bite.
Pecans: The star of the candied topping, coated in a spiced sugar mixture for wicked crunch.
Spices for Candied Pecans: Pumpkin pie spice and cayenne pepper provide unexpected warmth and depth.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This Apple Cranberry Kale Salad with Candied Pecans Recipe is a fantastic blueprint, but I love making it my own — and you should too! Feel free to swap in your favorite nuts or toss in extra seasonal fruit depending on what’s fresh and vibrant where you live.

Variation: I’ve often replaced bacon with smoked turkey or omitted it altogether to make the salad vegetarian-friendly; it still tastes amazing.
Spice Level: If you like a little heat, don’t skip the cayenne in the candied pecans, but feel free to dial it back if you prefer milder flavors.
Dairy-Free: Swap feta with a sprinkle of nutritional yeast or omit altogether for a nutty twist.
Seasonal Switch-Ups: In winter, try swapping apples for pears and use dried cherries instead of cranberries for a cozy change.

Step-by-Step: How I Make Apple Cranberry Kale Salad with Candied Pecans Recipe

Step 1: Crisp the Bacon to Perfection

First, I heat a large cast iron skillet over medium-high heat and toss in diced bacon. Let it sizzle and crisp up — this usually takes about 6 to 8 minutes. Once golden and crunchy, I drain the excess fat on paper towels so the bacon stays crisp but not greasy. This smoky bacon will add a fantastic savory note to the salad, so don’t rush this step!

Step 2: Whisk Together the Bright Dressing

While the bacon cooks, whisk apple cider vinegar, diced shallot, and Dijon mustard in a large bowl and let it sit for 5 minutes—this softens the shallot’s bite. Then whisk in olive oil and honey until everything emulsifies beautifully. Season with salt and pepper to taste. This dressing perfectly balances tang, sweetness, and a little sharpness. Pro tip: Don’t skip letting the shallots sit—that step really mellows their flavor!

Step 3: Massage the Kale

After you remove the tough kale stems and shred the leaves, add the kale to the bowl with the dressing. Now, this is important: massage the kale with your hands for about a minute. This breaks down its fibers and softens the texture, making it way more enjoyable to eat and helping the dressing absorb evenly.

Step 4: Prepare the Candied Pecans

Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper. In a medium bowl, whisk the egg white until frothy, then mix in sugar, salt, pumpkin pie spice, and optional cayenne pepper. Stir in the pecans until they’re evenly coated. Spread the pecans evenly on the baking sheet and bake for 25 to 30 minutes, stirring halfway, until they’re beautifully golden and crunchy. Let them cool completely—these little gems make this salad unforgettable!

Step 5: Combine and Toss Everything Together

Finally, fold the crispy bacon, diced apple, sliced celery, dried cranberries, crumbled feta cheese, and cooled candied pecans gently into the kale. Toss just enough to combine, ensuring every forkful has those amazing little bursts of flavor and crunch. Ready to serve!

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Pro Tips for Making Apple Cranberry Kale Salad with Candied Pecans Recipe

Use Fresh Kale: Always pick fresh kale with firm leaves and no yellowing for the best texture and nutrient kick.
Massage the Greens: This simple step prevents kale from feeling tough or chewy and helps flavor absorption.
Cool Pecans Before Adding: Let your candied pecans come completely to room temperature so they don’t melt the feta or wilt the kale.
Bacon Fat Tip: If you want, save a tablespoon of the bacon grease to whisk into the dressing for an extra smoky flavor boost.

How to Serve Apple Cranberry Kale Salad with Candied Pecans Recipe

Apple Cranberry Kale Salad with Candied Pecans, healthy festive salad, easy kale salad recipe, crunchy autumn salad, vegan friendly kale salad - Two white bowls filled with layered salad sit on a white marbled surface. Each bowl has a dense layer of dark green curly kale leaves at the bottom. On top of the kale are scattered pieces of red and yellow apple chunks with skin on, small light green celery bits, white crumbled cheese, dark red dried cranberries, and small brown pecan clusters. There are also small pieces of cooked bacon with a crispy texture mixed through the salad. Nearby, there is a small white bowl with extra pecans, a glass of light yellow drink, silver forks to the upper right, and a cork with the word

Garnishes

I love topping this salad with a little extra feta and some freshly cracked black pepper. Sometimes, I sprinkle a few extra dried cranberries or even some fresh parsley for a pop of color. Lemon zest is another lovely touch if you want a bright, citrusy note to finish it off.

Side Dishes

This salad pairs beautifully with roasted chicken, grilled salmon, or even a warm bowl of butternut squash soup. It’s light but filling enough to stand on its own for lunch, yet versatile for dinner sides.

Creative Ways to Present

For holiday dinners or special occasions, I’ve served this salad in hollowed-out apple bowls. It’s such a charming presentation that instantly feels festive and inviting. Another trick is layering it in a clear glass trifle bowl to showcase those beautiful colors and textures.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, but I keep the candied pecans separate in a small jar so they don’t get soggy overnight. The salad stays fresh and tasty for up to 2 days—just toss everything back together before serving.

Freezing

Freezing this salad isn’t the best idea because the kale and dressing won’t keep their texture well after thawing. However, you *can* freeze candied pecans separately if you want to make them ahead — just thaw them at room temperature before using.

Reheating

This salad is best served cold or at room temperature, so reheating isn’t really needed. If you want to warm the candied pecans lightly to regain crispiness, pop them in a 300°F oven for about 5 minutes.

FAQs

Can I make this Apple Cranberry Kale Salad with Candied Pecans Recipe vegan?

Absolutely! Just skip the bacon and feta, or swap them for vegan alternatives like smoked tempeh and plant-based cheese. The candied pecans are naturally vegan, especially if you avoid the egg white or substitute it with aquafaba.
What’s the best type of kale to use?

Curly kale or lacinato (dinosaur) kale both work well. I lean towards curly kale for its classic texture and flavor, but lacinato kale is a bit milder and tender if you prefer.
Can I prepare this salad in advance?

Yes! Prepare the dressing, kale, and toppings separately. Store candied pecans and bacon in airtight containers. Assemble just before serving to keep greens crisp and nuts crunchy.
How do I make candied pecans without an egg white?

You can substitute egg white with aquafaba (chickpea liquid) which whips similarly and helps the sugar stick. Alternatively, lightly coat pecans with melted coconut oil or maple syrup before tossing with sugar and spices.

Final Thoughts

This Apple Cranberry Kale Salad with Candied Pecans Recipe holds a special spot in my kitchen rotation because it’s just so satisfying and surprisingly simple. It’s one of those dishes that makes healthy eating feel indulgent and festive at the same time. Plus, it’s endlessly adaptable to whatever you have on hand. So go ahead, toss this salad up soon—I promise you’ll love the way those sweet, tangy, and crunchy flavors dance together. And hey, don’t forget to snack on a few candied pecans straight from the jar—they’re hard to resist!