Kale, apples, pecans, cranberries, and maple dressing blend for a vibrant, flavorful autumn salad.
# What You’ll Need:
→ Salad
01 - 6 cups curly kale, stems removed and chopped
02 - 1 large crisp apple, such as Honeycrisp or Gala, thinly sliced
03 - 1/2 cup pecan halves
04 - 1/3 cup dried cranberries
05 - 1/4 cup crumbled feta cheese
06 - 1/4 small red onion, thinly sliced
→ Maple Dressing
07 - 3 tablespoons extra-virgin olive oil
08 - 1 1/2 tablespoons pure maple syrup
09 - 1 tablespoon apple cider vinegar
10 - 1 teaspoon Dijon mustard
11 - 1/2 teaspoon sea salt
12 - 1/4 teaspoon freshly ground black pepper
# How to Make It:
01 - Place pecan halves in a dry skillet over medium heat. Toast, stirring occasionally, for 3 to 5 minutes until pecans are fragrant and lightly browned. Remove the pecans from the skillet and allow to cool.
02 - Transfer chopped kale to a large salad bowl. Drizzle with 1 teaspoon olive oil and a pinch of salt. Massage the leaves with your hands for 1 to 2 minutes until they are softened and deep green in color.
03 - In a small bowl or jar, whisk together the extra-virgin olive oil, maple syrup, apple cider vinegar, Dijon mustard, sea salt, and black pepper until the dressing is fully emulsified.
04 - Add apple slices, toasted pecans, dried cranberries, crumbled feta cheese, and sliced red onion to the massaged kale in the bowl.
05 - Pour the prepared maple dressing over the salad. Use salad tongs to toss thoroughly, ensuring all ingredients are evenly coated.
06 - Serve immediately or allow the salad to rest for 10 to 15 minutes to let the flavors meld before serving.
