A brilliant, rejuvenating fall salad with apples, bacon + the most remarkable candied pecans. Perfect for the vacations!
Hey There, Fall. We have crisp leaves, football tailgating, chunky sweatshirts, apple cider donuts whatever, and my most favorited seasonal salad.
Possibly it’s the candied pecans. The completely massaged kale tossed with the sweet and tasty dressing. The oh-so-crisp bacon bits with the pieces of fresh apples. Possibly it’s all of the above.
Nevertheless, I will be diving head initially into this salad till completion of the year. And I will be bringing it to all of our vacation events.
P.S. The pecan recipe makes more than you require however trust me when I state they will not stay for long.
TOOLS FOR THIS RECIPE
WHAT SORT OF APPLE WOULD YOU ADVISE FOR THIS SALAD?
Gala or honey crisp apples would work perfectly in this recipe.
CAN I REPLACE SOMETHING ELSE FOR THE FETA?
Goat cheese, queso fresco, halloumi, or cotija are all excellent choices.
- 3 pieces bacon, diced
- 1/4 cup apple cider vinegar
- 1 medium shallot, diced
- 1 tablespoon Dijon mustard
- 1/3 cup additional virgin olive oil
- 1 tablespoon honey
- Kosher salt and newly ground black pepper
- 1 big lot kale, stems eliminated and leaves shredded
- 1 medium apple, diced
- 1/2 cup sliced celery
- 1/2 cup dried sweetened cranberries
- 1/2 cup collapsed feta cheese
for the candied pecans
- 1 big egg white
- 1/3 cup sugar
- 3/4 teaspoon kosher salt
- 1/2 teaspoon pumpkin pie spice
- ⅛ teaspoon cayenne pepper, optional
- 2 cups pecan halves
Heat a big cast iron frying pan over medium high heat. Include bacon and cook till brown and crispy, about 6-8 minutes. Drain pipes excess fat; transfer bacon to a paper towel-lined plate.
In a big bowl, blend together vinegar, shallot and Dijon; let stand 5 minutes. Blend in olive oil and honey; season with salt and pepper, to taste. Stir in kale and massage for 1 minute.
Leading with bacon, apple, celery, cranberries, feta cheese and candied pecans, and carefully toss to integrate.
for the candied pecans
Preheat oven to 300 degrees F. Line a baking sheet with parchment paper; reserved.
In a medium bowl, blend egg white till frothy, about 1-2 minutes. Blend in sugar, salt, pumpkin pie spice and cayenne pepper.
Stir in pecans till well integrated and equally covered.
Spread pecan mix onto the ready flat pan in an even layer. Location into oven and bake for 25-30 minutes, stirring at halftime. Let cool totally.