The First Bite That Started It All
I still remember crunching into this salad at a friend’s farmhouse. The sweet-tart apples, salty bacon, and candied pecans made me close my eyes. Kale? I’d hated it before, but the dressing softened it perfectly. Ever wondered how you could turn a simple salad into something unforgettable? Now I make it weekly—it’s that good. Try it once, and you’ll get it.My Kitchen Disaster Turned Win
My first try, I burned the pecans. The smoke alarm screamed, and my dog hid under the table. But I tried again, lowering the oven temp, and nailed it. Cooking teaches patience—and that mistakes taste better with laughter. Share your own kitchen flops in the comments! What’s your “oops” moment?Why This Salad Works
– The dressing’s tangy vinegar cuts through the rich bacon and cheese. – Crispy pecans add warmth, while cranberries pop with sweetness. Which flavor combo surprises you most? Is it the spicy-sweet pecans or the kale’s makeover? Vote in your head—no wrong answers!A Dish With Roots
This salad mixes old-world flavors with modern twists. Kale salads grew popular in the 2010s, but pecans and apples? Classic Southern pairings. *Did you know?* Candied pecans date back to early 1900s church cookbooks. Pass the plate—and the history. Would you try a vintage recipe like this?
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| Bacon | 3 slices | diced |
| Apple cider vinegar | ¼ cup | |
| Shallot | 1 medium | diced |
| Dijon mustard | 1 tbsp | |
| Extra virgin olive oil | ⅓ cup | |
| Honey | 1 tbsp | |
| Kosher salt and black pepper | To taste | |
| Kale | 1 large bunch | stems removed, leaves shredded |
| Apple | 1 medium | diced |
| Celery | ½ cup | sliced |
| Dried sweetened cranberries | ½ cup | |
| Feta cheese | ½ cup | crumbled |
| Egg white | 1 large | for candied pecans |
| Sugar | ⅓ cup | for candied pecans |
| Kosher salt | ¾ tsp | for candied pecans |
| Pumpkin pie spice | ½ tsp | for candied pecans |
| Cayenne pepper | ⅛ tsp | optional, for candied pecans |
| Pecan halves | 2 cups | for candied pecans |
How to Make This Crispy, Sweet, and Savory Salad
Step 1
Cook bacon until crispy. Drain on paper towels. Save the skillet for extra flavor. (Hard-learned tip: Chop bacon cold for easier dicing.)
Step 2
Whisk vinegar, shallot, and mustard. Let sit to mellow the shallot. Slowly add oil and honey. Season with salt and pepper.
Step 3
Massage kale with dressing. This softens the leaves. It also helps the flavors soak in. *Fun fact: Kale grows sweeter after frost.*
Step 4
Top kale with bacon, apple, celery, cranberries, feta, and pecans. Toss gently. Serve immediately for best crunch.
Step 5
For candied pecans, whisk egg white with sugar and spices. Bake until golden. Cool completely before adding to salad. What’s your favorite salad add-in? Share below!
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 4 servings
Category: Lunch, Salad
3 Fun Twists to Try
Vegetarian
Skip bacon. Add roasted chickpeas for crunch. Use maple syrup instead of honey.
Spicy
Double the cayenne in pecans. Add sliced jalapeños. Swap feta for pepper jack.
Seasonal
Use pears instead of apples. Try walnuts instead of pecans. Add pomegranate seeds. Which twist would you pick? Vote in the comments!
Serving Ideas & Pairings
Serve with warm crusty bread. Add grilled chicken for extra protein. Garnish with extra feta. Pair with apple cider (non-alcoholic) or a crisp Chardonnay (alcoholic). Both balance the sweet and savory flavors. Which would you choose tonight? Tell us below!
Storing and Serving Tips
Keep leftover salad in the fridge for up to 2 days. Store dressing separately to avoid soggy kale. Freezing isn’t ideal—kale wilts, and pecans lose crunch. *Fun fact*: Massaging kale breaks down fibers, making it tender. Batch-cook candied pecans ahead—they stay fresh in a jar for weeks. Why this matters: Prepping parts ahead saves time. Ever tried doubling the pecans for snacks? Share your twist below!Common Fixes for Salad Woes
Too bitter? Massage kale longer or swap half for spinach. Dressing too sharp? Add more honey or olive oil. Pecans not crispy? Bake 5 extra minutes—watch for burning. Why this matters: Small tweaks make big flavor wins. My neighbor swore her pecans were doomed—until she stirred them halfway! Got a salad fail? Tell us how you saved it!Your Questions, Answered
Q: Can I make this gluten-free?
A: Yes! All ingredients are naturally gluten-free. Check labels on bacon and cider vinegar.
Q: How far ahead can I prep?
A: Dress kale up to 1 day early. Add toppings just before serving.
Q: Any cheese swaps?
A: Try goat cheese for tang or blue cheese for boldness.
Q: Can I halve the recipe?
A: Absolutely. Use half an egg white for pecans—whip the rest for breakfast!
Q: No pumpkin pie spice?
A: Mix cinnamon, nutmeg, and ginger instead.
Let’s Connect!
This salad screams fall—just like my first attempt at candied pecans (hello, smoke alarm!). Hope you love it as much as I do.Tag @SpoonSway on Pinterest with your creations! Happy cooking! —Sarah Cooper
Fall Harvest Apple Pecan Kale Salad
Description
A vibrant and flavorful salad featuring crispy bacon, candied pecans, and a tangy apple cider vinaigrette.
Ingredients
Instructions
- Cook the diced bacon in a skillet over medium-high heat until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain excess fat.
- In a small bowl, whisk together apple cider vinegar, diced shallot, and Dijon mustard. Let sit for 5 minutes. Gradually whisk in the olive oil and honey. Season with salt and pepper to taste.
- In a large salad bowl, massage the shredded kale with the prepared dressing for 1 minute to soften.
- Top the kale with crispy bacon, diced apple, celery, dried cranberries, crumbled feta cheese, and candied pecans.
- For the candied pecans, preheat oven to 300°F. Whisk the egg white in a bowl until frothy. Mix in sugar, kosher salt, pumpkin pie spice, and cayenne pepper (if using). Add pecan halves and stir until evenly coated. Spread on a parchment-lined baking sheet and bake for 25-30 minutes, stirring halfway. Cool completely.
Notes
- For extra crunch, toast the pecans before coating them with the sugar mixture.
Kale, Apple, Pecan, Bacon, Salad