Ingredients
Scale
- 3 slices 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
- 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.
- In a large bowl, whisk together vinegar, shallot, and Dijon; let stand for 5 minutes. Whisk in olive oil and honey; season with salt and pepper to taste. Stir in kale and massage for 1 minute.
- Top with bacon, apple, celery, cranberries, feta cheese, and candied pecans. Gently toss to combine.
- For the candied pecans: Preheat oven to 300°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk egg white until frothy, about 1-2 minutes. Whisk in sugar, salt, pumpkin pie spice, and cayenne pepper.
- Stir in pecans until well coated. Spread on the baking sheet in an even layer.
- Bake for 25-30 minutes, stirring halfway through. Let cool completely.
Notes
- Store leftovers in an airtight container for up to 2 days.
- For a vegetarian version, omit the bacon.
- Use any crunchy apple variety like Honeycrisp or Granny Smith.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Tossing, Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 22g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 20mg