Apple Kale Salad with Toasted Pecans

Serves 4 · 15 min prep · 5 min cook

Ingredients

• 1 large bunch curly kale
• 2 medium crisp apples (Honeycrisp or Fuji)
• 3/4 cup pecan halves
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 teaspoon fresh thyme leaves
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/3 cup shaved Parmesan
• 1/2 lemon

Instructions

1. 1Wash the kale thoroughly under cold water and pat dry with clean towels. Strip the leaves from the tough stems, discard the stems, and tear the leaves into bite-size pieces into a large mixing bowl.
2. 2Drizzle a little of the olive oil over the kale and sprinkle with the salt. Massage the leaves firmly with clean hands for 2 to 3 minutes until they darken, soften, and reduce in volume.
3. 3Core the apples and slice them into thin half-moons, leaving the skin on for color and crunch. Toss the apple slices gently with a squeeze of lemon juice to slow browning.
4. 4Place a dry skillet over medium heat. Add the pecan halves and toast, shaking the pan often, for 4 to 5 minutes until fragrant and lightly golden. Transfer immediately to a plate to cool, then roughly chop.
5. 5In a small jar or bowl whisk the remaining olive oil with the apple cider vinegar, Dijon mustard, honey, fresh thyme, remaining salt, and black pepper until the dressing emulsifies.
6. 6Pour three-quarters of the dressing over the massaged kale and toss thoroughly so every leaf is coated.
7. 7Add the lemon-tossed apple slices and most of the toasted pecans to the bowl. Toss again gently to distribute without bruising the fruit.
8. 8Taste and adjust seasoning with the last of the dressing or an extra pinch of salt if needed.
9. 9Divide the salad among four bowls or pack into meal-prep containers. Top each portion with shaved Parmesan and the remaining pecans.
10. 10Serve right away for maximum crunch, or refrigerate up to 4 hours; the massaged kale holds well without wilting.