This post contains affiliate links. Please see our disclosure policy.
This Make-Ahead Kale Salad with Pecan Dressing features a delightful mix of sweet and savory flavors, making it a hearty dish that pairs beautifully with the nutty, subtly sweet pecan dressing.
Why You’ll 🫶🏻 this Salad
This salad has everything you need: fresh greens, vegetables, fruits, crunchy nuts, and a zesty cheese, all topped with a dressing that you’ll love. The dressing strikes a perfect balance of nuttiness, saltiness, savoriness, and a hint of sweetness, beautifully complementing the robust texture of kale. You can prepare it in advance while you finalize your Thanksgiving or holiday feast. Let the salad rest for a few minutes before serving to reach the perfect temperature. It’s easy to whip up and absolutely delicious. Enjoy! ~Nicole
Key Ingredients for Make-Ahead Kale Salad with Pecan Dressing
Lacinato Kale, often called dinosaur kale, forms the base of this salad. Its tender, dimpled leaves bring a slightly sweet and earthy flavor that enhances the overall dish.
Pecans serve a dual purpose in this salad, acting as both a key dressing ingredient and a delightful salad topping. When toasted, they add a rich, nutty crunch, while blended into the dressing, they provide a creamy texture that enhances the overall flavor.
Cider Vinegar, Maple Syrup, and Shallot are the other components of the dressing, contributing tanginess, sweetness, and a mild onion flavor.
Fennel Bulb adds a crisp texture and bright anise flavor, complementing the other sweet flavors.
Grapes and Pomegranate Arils add delightful sweetness, vibrant hues, and exciting pops of flavor that tantalize the taste buds.
Blue Cheese adds a rich, tangy taste and creamy texture, enriching the overall flavor profile with its unique sharpness.
Equipment Needed
Tips for Making Make-Ahead Kale Salad with Pecan Dressing
Quick method to toast the pecans-
To toast pecans in a dry non-stick skillet, add the pecans and set the heat to medium-low. Stir them often for about 3 to 5 minutes until they turn golden and release a nutty aroma. Keep a close eye on them to avoid burning.
- I use a mandoline to thinly slice the fennel. It is a quick and easy method, but you can certainly use a sharp knife.
- Process ½ cup toasted whole pecans, ¼ cup extra-virgin olive oil, 3 tablespoons cider vinegar, 2 tablespoons water, 1 chopped small shallot, 1 tablespoon maple syrup, ½ teaspoon kosher salt, and ¼ teaspoon pepper in a mini chopper or blender until smooth, 1 to 2 minutes, scraping down the sides as needed. You can make it up to a week in advance. Another reason I love the Ninja chopper with lid!
- Transfer dressing to a large bowl. Add the lacinato kale and fennel, and toss to coat. Refrigerate until the kale is slightly wilted, for at least 2 hours or up to 12 hours. Cue the Make-ahead preparation!
- Add 1 cup halved grapes, ½ cup arils, ½ cup crumbled blue cheese, and ½ cup coarsely chopped toasted pecans to the kale mixture and toss to combine. Season with salt and pepper to taste.
That was easy!
Substitutions and Additions
This salad is incredible as is, and I don’t have many substitution recommendations. That said, here are just a few.
- Substitute Swiss chard leaves for the Lacinato kale, but cut back on the refrigeration time as Swiss chard is more tender.
- Substitute goat cheese for the blue cheese.
- Substitute diced sweet apple, like Honeycrisp, for the grapes.
- Add cooked bacon, pancetta, or crisped prosciutto for an even heartier salad.
Serving Suggestions
- This salad pairs well with main dishes like Roast Chicken, Turkey, or pork.
- It is also an excellent vegetarian option for holiday entertaining.
- Its make-ahead properties make it perfect for meal prep.
I do not recommend it. Curly kale is tougher in texture. A good substitute would be Swiss chard, but limit the refrigeration time because it is more tender than Lacinato kale.
You can certainly make it by hand by finely chopping the pecans, but you will lose the creamy texture that a mini food chopper creates. Another option would be to use a mortar and pestle.
“As an Amazon Associate, I earn a commission from qualifying purchases that you make from the links within my posts and recipe cards with no added cost to you.”
Make-Ahead Kale Salad with Pecan Dressing
Equipment
Ingredients
For the Pecan Dressing
- ½ cup whole pecans, toasted
- 3 tablespoons Extra-virgin olive oil
- 3 tablespoons cider vinegar
- 2 tablespoons water
- 1 small shallot, roughly chopped
- 1 tablespoon maple syrup
- ½ teaspoons kosher salt, plus more to taste
- ¼ teaspoon pepper, plus more to tate
For the Salad
- 1 pound lacinato kale, stemmed and cut into thin slices (about 16 cups)
- 1 small fennel bulb, stalks discarded, bulb halved, cored, and sliced thin (about 2 cups)
- ½ cup pecan pieces, toasted
- 6 ounces grapes, halved (about 1 cup)
- ½ cup pomegranate arils
- 2 ounces blue cheese, crumbled (about ½ cup)
Instructions
For the Pecan Dressing
- Process ½ cup toasted whole pecans, ¼ cup extra-virgin olive oil, 3 tablespoons cider vinegar, 2 tablespoons water, 1 chopped small shallot, 1 tablespoon maple syrup, ½ teaspoon kosher salt, and ¼ teaspoon pepper in a mini chopper or blender until smooth, 1 to 2 minutes, scraping down the sides as needed. (Dressing can be refrigerated for up to 1 week. It will thicken as it sits; thin with water, stirring in 1 teaspoon at a time, until returned to original consistency.)
For the Salad
- Transfer dressing to a large bowl. Add the lacinato kale and fennel, and toss to coat. Refrigerate until the kale is slightly wilted, for at least 2 hours or up to 12 hours.
- Add 1 cup halved grapes, ½ cup arils, ½ cup crumbled blue cheese, and ½ cup coarsely chopped toasted pecans to the kale mixture and toss to combine. Season with salt and pepper to taste. Transfer salad to a bowl or serving platter. Serve. Enjoy!
Notes
- To toast pecans in a dry non-stick skillet, simply add the pecans to the skillet and set the heat to medium-low. Stir them often for about 3 to 5 minutes until they turn golden and release a nutty aroma. Keep a close eye on them to avoid burning.
- Dressing can be stored in the refrigerator for up to a week. It may thicken over time, but you can easily restore its original consistency by adding water, one teaspoon at a time, while stirring. Kale and fennel can be dressed and kept in the fridge for up to 12 hours.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
