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A brilliant, refreshing fall salad with apples, bacon + essentially the most wonderful candied pecans. Best for the vacations!
Hi, Fall. Now we have crisp leaves, soccer tailgating, chunky sweaters, apple cider donuts the entirety, and my maximum favorited seasonal salad.
Perhaps it’s the candied pecans. The superbly massaged kale tossed with the candy and tangy dressing. The oh-so-crisp bacon bits with the chunks of clean apples. Perhaps it’s the entire above.
However, I will be able to be diving head first into this salad till the top of the yr. And I will be able to be bringing it to all of our vacation gatherings.
P.S. The pecan recipe makes greater than you want however believe me once I say they’re going to no longer stick round for lengthy.
TOOLS FOR THIS RECIPE
WHAT KIND OF APPLE WOULD YOU RECOMMEND FOR THIS SALAD?
Gala or honey crisp apples would paintings fantastically on this recipe.
CAN I SUBSTITUTE SOMETHING ELSE FOR THE FETA?
Goat cheese, queso fresco, halloumi, or cotija are all nice choices.
- 3 slices bacon, diced
- ¼ cup apple cider vinegar
- 1 medium shallot, diced
- 1 tablespoon Dijon mustard
- ⅓ cup additional virgin olive oil
- 1 tablespoon honey
- Kosher salt and freshly floor black pepper
- 1 massive bunch kale, stems got rid of 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 massive egg white
- ⅓ cup sugar
- ¾ teaspoon kosher salt
- ½ teaspoon pumpkin pie spice
- ⅛ teaspoon cayenne pepper, not obligatory
- 2 cups pecan halves
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Warmth a massive forged iron skillet over medium top warmth. Upload bacon and cook dinner till brown and crispy, about 6-8 mins. Drain extra fats; switch bacon to a paper towel-lined plate.
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In a big bowl, whisk in combination vinegar, shallot and Dijon; let stand 5 mins. Whisk in olive oil and honey; season with salt and pepper, to style. Stir in kale and therapeutic massage for 1 minute.
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Most sensible with bacon, apple, celery, cranberries, feta cheese and candied pecans, and gently toss to mix.
for the candied pecans
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Preheat oven to 300 levels F. Line a baking sheet with parchment paper; put aside.
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In a medium bowl, whisk egg white till frothy, about 1-2 mins. Whisk in sugar, salt, pumpkin pie spice and cayenne pepper.
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Stir in pecans till neatly mixed and calmly lined.
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Unfold pecan combination onto the ready baking sheet in a fair layer. Position into oven and bake for 25-Half-hour, stirring at halftime. Let cool totally.
