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.
