Cranberry pecan kale salad
Massaged kale with crisp apple, dried cranberries, toasted pecans and feta in a tangy maple cider vinaigrette. Hearty for lunch, festive for a feast.
- Prep
- 12 min
- Cook
- 4 min
- Serves
- 2
- Per serve
- 630 kcal
Ingredients
Method
Toast the pecans in a dry skillet over medium heat, shaking often, until fragrant and a shade darker. Tip onto a board to cool, then roughly chop.
Meanwhile, strip the kale leaves from the stems and slice them into thin ribbons. Put them in a large bowl with 1 tsp oil and a pinch of salt.
Massage the kale with your hands, squeezing and scrunching, until it darkens, softens and shrinks by about a third.
Shake the olive oil, vinegar, maple syrup, Dijon and some pepper together in a jar until combined.
Add the apple, cranberries and most of the pecans and feta to the kale. Pour over the dressing and toss well, then top with the rest of the pecans and feta.
Tips
- Unlike lettuce salads, massaged kale holds up dressed in the fridge for a day, so it packs well for lunch.
- Slice the apple last, or toss the slices in a little of the vinegar, so they don't brown.
- Double it as a side for 4 to 6 at a holiday dinner.
