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Family-Friendly Autumn Harvest Salad with Candied Pecans

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A quick and easy autumn salad featuring massaged kale, crisp apples, dried cranberries, creamy goat cheese, and homemade candied pecans tossed in a maple Dijon vinaigrette. Perfect for last-minute potlucks, Thanksgiving, or a cozy weeknight side dish.

Ingredients

Scale
  • 1 large bunch kale (about 5–6 cups, stems removed and chopped)
  • 2 medium apples (Honeycrisp, Fuji, or Gala), diced
  • 1/2 cup dried cranberries
  • 1/3 cup goat cheese, crumbled
  • 1/4 cup pumpkin seeds (optional)
  • 1 cup pecan halves (raw, unsalted)
  • 2 tablespoons unsalted butter
  • 2 tablespoons packed brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt (plus more for kale)
  • 1/4 cup extra virgin olive oil (plus 1 tablespoon for massaging kale)
  • 2 tablespoons pure maple syrup
  • 1 tablespoon Dijon mustard
  • 2 tablespoons apple cider vinegar
  • Salt and pepper to taste

Instructions

  1. Prepare the kale: Wash and dry the kale thoroughly. Remove tough stems and chop leaves into bite-sized pieces. Place in a large bowl, drizzle with 1 tablespoon olive oil and a pinch of salt. Massage with your hands for 2-3 minutes until leaves soften and darken.
  2. Make the candied pecans: In a small skillet over medium heat, melt the butter. Add pecan halves and stir for 1-2 minutes until fragrant. Sprinkle brown sugar and cinnamon over pecans, stirring constantly for 2-3 minutes until sugar melts and coats pecans. Transfer to a parchment-lined plate, sprinkle with salt, and let cool completely.
  3. Make the dressing: In a mason jar or small bowl, combine 1/4 cup olive oil, maple syrup, Dijon mustard, apple cider vinegar, and a pinch of salt and pepper. Shake vigorously or whisk until emulsified. Adjust seasoning to taste.
  4. Prep remaining ingredients: Dice apples into bite-sized cubes (toss with lemon juice if making ahead). Crumble goat cheese if needed. Measure cranberries and pumpkin seeds.
  5. Assemble the salad: Add diced apples, dried cranberries, and pumpkin seeds to the massaged kale. Pour about half the dressing over and toss to coat. Add more dressing as needed. Top with candied pecans and crumbled goat cheese. Toss gently or leave toppings on top for presentation.
  6. Serve immediately or let rest for 15-20 minutes for flavors to meld. For potlucks, keep dressing, pecans, and cheese separate until serving.

Notes

Massaging the kale is essential for tenderness. Never leave candied pecans unattended as they burn quickly. For best texture, assemble just before serving if making ahead. Store undressed salad components separately in the fridge for up to 2 days. Candied pecans keep at room temperature for up to a week.

Nutrition

Keywords: autumn harvest salad, kale salad, candied pecans, fall salad, maple Dijon dressing, potluck salad, Thanksgiving salad, easy salad recipe

Find it online: https://evabake.com/family-friendly-autumn-harvest-salad-with-candied-pecans/