Check ingredients Preheat a pan over medium heat. Add pecans and toast until fragrant (about 3-5 mins).
Add maple syrup and a pinch of salt and continue cooking for one more minute stirring constantly.
Transfer on a parchment-lined plate. Let cool completely.
Add apple juice, olive oil, dijon mustard, white balsamic vinegar, salt, garlic powder and black pepper into a small jar. Whisk to combine.
Transfer kale into a large bowl and top with 6 tablespoons of the dressing. Massage using your hand until the kale has softened.
Taste kale and add more dressing if desired.
Chop half of the pecans and keep the remaining half full.
To serve, you can either divide the kale salad between plates and garnish with Autumn Glory apple slices, candied pecans and dried cranberries or toss all ingredients into the bowl with the kale and divide it between plates. Garnish with black pepper.
Feel free to use Granny Smith or Cosmic Crisp apples instead of the Autumn Glory variety.
This recipe was created through an Instagram partnership with Autumn Glory Apples and Superfresh Growers.
During the holidays, like everyone else, I love to indulge in all kinds of cookies, rich side dishes and plant based turkey, but in my family, making at least one green dish is a must! Most of the time we choose to serve salad; it is quick and easy to whip up, while also being nutritious and adding some freshness to our meals.
This salad fulfills that purpose perfectly. It is extra festive (I mean what is more festive than candied pecans and dried cranberries?), brings a pop of green to any holiday meal, and also allows you to get in there with your hands to bring kale to its delicious glory by massaging it.
If you do give this recipe a try (whether it be during the holidays or not!) and share about it on Instagram, make sure to tag me (@muriellebanackissa).
Have a wonderful week my friends!
