Make-Ahead Kale Salad with Pecan Dressing
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.
Servings: 6 -8 people
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
Calories: 294kcal | Carbohydrates: 20g | Protein: 7g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Cholesterol: 7mg | Sodium: 372mg | Potassium: 636mg | Fiber: 7g | Sugar: 12g | Vitamin A: 7705IU | Vitamin C: 78mg | Calcium: 283mg | Iron: 2mg
