Print

Wholesome Harvest Kale Salad with Maple Pecan Vinaigrette

wholesome harvest kale salad - featured image
Print Recipe

This hearty kale salad features tender massaged greens, crunchy toasted pecans, sweet dried cranberries, creamy goat cheese, and a tangy-sweet maple pecan vinaigrette. It’s a crowd-pleasing, meal-prep-friendly dish that even kale skeptics will love.

Ingredients

Scale
  • 1 large bunch curly kale (about 8–10 ounces)
  • 2 tablespoons extra-virgin olive oil (for massaging)
  • ½ teaspoon fine sea salt
  • ¾ cup pecan halves
  • ½ cup dried cranberries
  • ⅓ cup crumbled goat cheese
  • ¼ cup shaved Parmesan
  • ½ cup thinly sliced apple (Honeycrisp or Fuji)
  • ¼ cup pure maple syrup (Grade A dark amber)
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons finely chopped shallot (about 1 small shallot)
  • 1 teaspoon Dijon mustard
  • ⅓ cup extra-virgin olive oil (for dressing)
  • ¼ teaspoon black pepper (freshly ground)
  • ⅛ teaspoon salt (plus more to taste)

Instructions

  1. Toast the pecans: Heat a small skillet over medium heat. Add pecan halves and toast for 3-4 minutes, stirring frequently, until fragrant and slightly darker. Set aside to cool.
  2. Prepare the kale: Wash and dry kale thoroughly. Strip leaves from stems, stack leaves, and slice into thin ribbons about ½-inch wide.
  3. Massage the kale: Place chopped kale in a large bowl. Drizzle with 2 tablespoons olive oil and sprinkle with ½ teaspoon salt. Using clean hands, squeeze, rub, and scrunch the kale for 2-3 minutes until leaves soften and turn darker green. Taste to ensure tenderness.
  4. Make the vinaigrette: In a small jar, combine maple syrup, apple cider vinegar, chopped shallot, Dijon mustard, black pepper, and salt. Shake to combine. Add ⅓ cup olive oil and shake again until emulsified. Adjust seasoning to taste.
  5. Assemble the salad: Pour about half the vinaigrette over the massaged kale and toss well. Let rest for 5 minutes.
  6. Add toppings: Scatter toasted pecans, dried cranberries, crumbled goat cheese, shaved Parmesan, and sliced apple over the kale. Drizzle with remaining vinaigrette and toss gently to combine.
  7. Serve immediately or refrigerate. For best flavor, let sit 30 minutes to 1 hour before serving.

Notes

Massaging the kale is non-negotiable—it breaks down tough fibers. Toasting pecans adds depth; watch closely to avoid burning. Letting the salad rest for 15-20 minutes before serving improves flavor. For meal prep, keep toppings separate and add just before eating. The dressed kale base keeps 3-4 days in the fridge. Double the dressing for extra use.

Nutrition

Keywords: kale salad, maple pecan vinaigrette, harvest salad, healthy salad, meal prep salad, gluten-free salad, vegetarian salad

Find it online: https://morselora.com/wholesome-harvest-kale-salad-with-maple-pecan-vinaigrette/