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5.0 from 54 votes

Apple Cranberry Pecan Salad

A bright, refreshing fall salad with apples, bacon + the most amazing candied pecans. Perfect for the holidays!

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 6 servings
Course: Salad
Cuisine: American , Canadian

Ingredients

  • 3 lices 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
  • 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
for the candied pecans
  • 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

Instructions

    Cup of Yum
  1. Heat a large cast iron skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
  2. In a large bowl, whisk together vinegar, shallot and Dijon; let stand 5 minutes. Whisk in olive oil and honey; season with salt and pepper, to taste. Stir in kale and massage for 1 minute.
  3. Top with bacon, apple, celery, cranberries, feta cheese and candied pecans, and gently toss to combine.
for the candied pecans
  1. Preheat oven to 300 degrees F. Line a baking sheet with parchment paper; set aside.
  2. In a medium bowl, whisk egg white until frothy, about 1-2 minutes. Whisk in sugar, salt, pumpkin pie spice and cayenne pepper.
  3. Stir in pecans until well combined and evenly coated.
  4. Spread pecan mixture onto the prepared baking sheet in an even layer. Place into oven and bake for 25-30 minutes, stirring at halftime. Let cool completely.