This light and delicious salad is perfect for fall. Full of sweet flavors, crunchy pecans, and nutrient-dense kale, it makes a great side. Top it with chicken for a full meal.
Make the vinaigrette by whisking together all the vinaigrette dressing ingredients and then set aside.
In a small skillet, toast the pecans over medium heat on the stove until aromatic. Watch them carefully to prevent burning.
Remove the pecans to a shallow bowl and set aside to cool.
Use the broad blade of a spiralizer to thinly slice the apples into ribbons and place them in a small bowl.
Pour the vinaigrette over the apples and toss to coat. Let sit for 2 minutes to keep the apples from browning.
Meanwhile, remove the center stem from the kale and tear or chop the kale into small pieces.
Place them in a large bowl and massage kale with your hands for about a minute until it just starts to soften and wilt. This makes it much more tender in a salad.
Add the apples and salad dressing to the salad bowl with kale.
Add the toasted pecans and red onions and toss to combine.
Serve and enjoy!
Notes
Spiralize zucchini, carrots, or sweet potatoes for a new spin on veggies, literally!
No spiralizer? Thinly slice apples with a knife or mandolin.