This Kale Apple and Pecans Salad is a fresh, crunchy dish made with hearty kale, sweet apples, and toasted pecans tossed in a light dressing.

Scale

Salad:

4 cups chopped kale, stems removed

2 apples, thinly sliced

1/2 cup pecans, toasted or candied

1/4 cup dried cranberries

1/4 cup crumbled feta or goat cheese (optional)

Dressing:

1/4 cup olive oil

2 tablespoons apple cider vinegar

1 tablespoon honey or maple syrup

1 teaspoon Dijon mustard

Salt and black pepper, to taste

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1. Wash, dry, and chop the kale into bite-sized pieces. Place in a large bowl.

2. Massage kale with a drizzle of olive oil for 1–2 minutes to soften.

3. Add sliced apples, pecans, cranberries, and cheese.

4. In a small jar, whisk olive oil, apple cider vinegar, honey, Dijon, salt, and pepper until smooth.

5. Pour dressing over salad and toss gently to combine.

6. Serve immediately or refrigerate up to 2 hours before serving.

Swap apples with pears for a seasonal variation.

Use walnuts or almonds instead of pecans.

Make it vegan by leaving out the cheese and using maple syrup in the dressing.

Add grilled chicken or salmon to make it a main dish.