Hearty Kale, Cranberry, and Pecan Salad
This vibrant salad is the perfect mix of crunchy, sweet, and tangy flavors that everyone at your table will love.
recipesbynani.comThere is something so satisfying about a salad that holds its own. I love using kale and broccoli slaw because they stay nice and crunchy even after you toss them with the dressing. The mix of chewy dried cranberries and toasted maple pecans makes every bite feel a little bit special.
My best tip for this recipe is to massage your kale with a little bit of olive oil and salt before adding the other ingredients. This softens the leaves and makes the greens much easier to eat, which is a total must if you ask me.
🧺 Ingredients
- 1 bunch kale, stemmed and chopped
- 2 cups broccoli slaw
- 1/2 cup dried cranberries
- 1/2 cup pecans
- 2 tablespoons maple syrup
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Salt and pepper to taste
👩🍳Instructions
- 1
Heat a small pan over medium heat and add the pecans and maple syrup.
- 2
Cook the pecans for about 3 to 5 minutes, stirring often, until the syrup is bubbly and coats the nuts well.
- 3
Remove the pecans from the pan and let them cool on a piece of parchment paper.
- 4
In a large bowl, combine the chopped kale and broccoli slaw.
- 5
In a small jar, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until smooth.
- 6
Pour the dressing over the kale mixture and toss well to coat everything evenly.
- 7
Top the salad with the dried cranberries and the cooled maple pecans before serving.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to two days. If you plan on keeping it longer, store the dressing separately so the kale stays crisp. This pairs beautifully with grilled chicken or roasted salmon for a complete meal.
Made this recipe? Let us know how it went.
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