Kale Salad with Apples, Candied Pecans, and Cranberry Vinaigrette
This recipe is perfect for the fall and winter seasons. Doubling this recipe could easily become a holiday meal staple. Enjoy!
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Cooking tools:
- Microplane
- Citrus press
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Baking sheet
- Parchment paper
- Oven
- Serving bowl
- Spoon
Ingredients
- 2 bunches kale, shredded, stems removed
- 2-3 apples, thinly sliced (tart apples like Granny Smiths do well here)
- 2 tsp. salt
- Drizzle of extra-virgin olive oil
- 1/4 cup fresh cranberries
- Zest and juice of one orange
- 1 tsp. honey (or more to taste)
- 1/3 cup extra-virgin olive oil
- 1/3 cup grapeseed oil
- 1 cup pecans
- 1 egg white
- 1-1/2 Tbsp. pure maple syrup
- 1/2 tsp. ground ginger
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