Pecan, Kale, and Parmesan Salad

Name: Pecan, Kale, and Parmesan Salad
Prep time: 25 min
Total time: 25 min
Yield: 8 serving(s)
Ingredients: 1 bunch curly kale, stems discarded and leaves torn into pieces; 1 tbsp. olive oil; Kosher salt and freshly ground black pepper; 3 oz. Parmesan, crumbled (about 3/4 cup); 1 c. pecan halves, toasted; 4 radishes, thinly sliced; 1/2 avocado, sliced; 2 tbsp. pure maple syrup; 2 tbsp. apple cider vinegar; 1 tbsp. Dijon mustard; 4 slices bacon

Whip up this hearty fall salad for a weeknight or a special occasion.

By Christopher MichelPublished: Sep 5, 2023

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Becky Luigart-Stayner

Yields:

8 serving(s)

Prep Time:

25 mins

Total Time:

25 mins

Summer salads get all the attention, but if we're being honest, the best time of the year for making a super fresh salad is the fall.

Here, hearty kale is gently bruised with oil to make it soft, then covered in an absolutely delightful dressing of maple syrup, apple vinegar, mustard, and bacon. Topped with crunchy pecans, creamy avocado, and peppery radishes, it'll practically upstage the main dish!

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Ingredients

1 bunch curly kale, stems discarded and leaves torn into pieces
1 Tbsp. olive oil
Kosher salt and freshly ground black pepper
3 oz. Parmesan, crumbled (about 3/4 cup)
1 cup pecan halves, toasted
4 radishes, thinly sliced
1/2 avocado, sliced
2 Tbsp. pure maple syrup
2 Tbsp. apple cider vinegar
1 Tbsp. Dijon mustard
4 slices bacon

Directions

1. Step 1Combine kale and oil in a serving bowl. Season with salt and pepper. Massage kale gently until leaves soften, 4 to 5 minutes. Top with Parmesan, pecans, radishes, and avocado.
2. Step 2Whisk together maple syrup, vinegar, and mustard in a bowl. Cook bacon in a medium skillet over medium heat until crispy, 5 to 7 minutes. Transfer to a cutting board and chop. Add bacon and 2 tablespoons bacon fat to dressing and whisk to combine. Season with salt and pepper. Add to salad and toss to combine. Serve immediately.

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