Stainless Steel Baking Sheet (non-toxic)
Buy Now →Kale Salad with Pear, Feta, and Candied Pecans
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Sides
Ingredients
Scale
Pecans
1 cup pecan halves
2 Tbsp grass-fed butter, melted
1 Tbsp pure maple syrup
1/8 tsp ground cinnamon
Pinch of salt
Dressing
3 Tbsp balsamic vinegar
2 Tbsp extra virgin olive oil
1 Tbsp pure maple syrup
1 small shallot, finely diced
5 sage leaves, finely diced
Thyme leaves from 4 sprigs
Kale salad
8 packed cups chopped kale
1 large red pear (or honeycrisp apple), diced
1/2 cup crumbled feta cheese
1/3 cup unsweetened tart craisins
1/4 cup pumpkin seeds (I used the sprouted, salted seeds by Go Raw)
Instructions
- Wash and chop the kale as instructed. Let it drain while following the next steps.
- Preheat the oven to 350ºF. Place parchment paper on a baking sheet.
- Prep the pecans: Toss the pecans in the butter, maple syrup, cinnamon, and salt. Dump onto the parchment paper then bake in the preheated oven for 9-12 minutes until fragrant and slightly browned. Remove from oven and let them cool.
- Prep the dressing: Combine all dressing ingredients in a bowl and set aside.
- In a large bowl, toss together the kale and salad dressing.
- Transfer half the kale into a large salad bowl then add half of the diced pears, pumpkin seeds, crumbled feta, tart craisins, and cooled pecans. Add the remaining kale then the remaining toppings.
- Best enjoyed fresh. Store leftovers in an airtight container in the refrigerator for up to two days (without the pears, it’ll last 4-5 days).
- Please be sure to leave a comment and rating – I would love to know what you think, and your engagement allows me to create more recipes for you!
