Kale Salad with Cranberries, Apples, and Pecans
Servings: 6 people
Calories: 253kcal
This kale salad with cranberries is quick, easy and satisfying! It has amazing texture from the crunchy pecans and crisp apples, and the lemon vinaigrette keeps it light and fresh. Serve as a side dish or on its own as a light meal.
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Ingredients
Lemon Vinaigrette
- ¼ cup fresh squeezed lemon juice
- 3 tablespoon olive oil
- zest of one lemon
- pinch kosher salt
Kale Salad
- 2 bunches curly kale
- ¾ cup toasted chopped pecans
- ½ cup dried cranberries
- 2 oz freshly grated parmigiano reggiano cheese about ½ to ¾ cup
- 1 sweet red apple such as pink lady or fuji
Instructions
Lemon Vinaigrette
- Zest the lemon and add to mixing bowl.
- Squeeze ¼ cup fresh lemon juice - from 1 - 2 lemons depending upon size - and add to bowl.
- Add 3 tablespoon olive oil and a pinch of salt.
- Whisk until combined and set aside.
Kale Salad
- Remove kale leaves from stems. Lay them flat, stack them and roll them up. Slice into thin ribbons.
- Pour dressing over chopped kale and massage it into the kale leaves for a couple of minutes. Allow kale to stand for at least 5 minutes so the leaves continue to soften.
- Meanwhile, in a small skillet over medium heat, toast the pecans. Allow them to cool slightly, then chop roughly.
- Grate the parmigiano reggiano on a box grater and set aside.
- Slice the apple into thin wedge slices.
- Add the cheese to the massaged kale and mix well.
- Add all other ingredients and serve!
Notes
- When toasting the pecans, you're not really looking for color. You just want to leave them long enough so that the oils start releasing. You'll know that when your kitchen starts smelling very pecan-y.
- Did you know that pecans on the grocery store shelf can be up to two years old? Yuck! I order mine from Millican Pecan* because they are only selling fresh pecans from the most recent harvest. The taste is overwhelmingly better. Try them*, they will blow your mind!
- Use REAL parmigiano reggiano and grate it yourself! You won't be disappointed. The flavor makes all the difference.
- Be sure to zest the lemon before squeezing the juice! I use my handy Microplane grater for this task.
- To slice the kale, stack the leaves, then roll them up, and use a good chef's knife to slice into thin ribbons. Be sure to protect your fingers! My Global G-2 knife is lightweight and I love the rounded, stainless steel handle because it's not bulky and works for my small hands as well as my husband's man hands!
- Kitchen scales are useful for many things. I've used my Escali Primo digital kitchen scale for weighing loads of things from grated cheese to red potatoes.
Nutrition
Calories: 253kcal | Carbohydrates: 17g | Protein: 6g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 161mg | Potassium: 216mg | Fiber: 3g | Sugar: 11g | Vitamin A: 2255IU | Vitamin C: 32mg | Calcium: 158mg | Iron: 1mg