Apple Cranberry Pecan Salad – Damn Delicious (Page 2 ) | March 13, 2024

Gala or honey crisp apples would work beautifully in this recipe.

CAN I SUBSTITUTE SOMETHING ELSE FOR THE FETA?

Goat cheese, queso fresco, halloumi, or cotija are all great options.

Ingridinets:

• 3 slices bacon, diced
• ¼ cup apple cider vinegar
• 1 medium shallot, diced
• 1 tablespoon Dijon mustard
• ⅓ cup extra virgin olive oil
• 1 tablespoon honey
• Kosher salt and freshly ground black pepper
• 1 large bunch kale, stems removed and leaves shredded
• 1 medium apple, diced
• ½ cup sliced celery
• ½ cup dried sweetened cranberries
• ½ cup crumbled feta cheese

for the candied pecans

• 1 large egg white
• ⅓ cup sugar
• ¾ teaspoon kosher salt
• ½ teaspoon pumpkin pie spice
• ⅛ teaspoon cayenne pepper, optional
• 2 cups pecan halves

• Heat a large cast iron skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
• In a large bowl, whisk together vinegar, shallot and Dijon; let stand 5 minutes. Whisk in olive oil and honey; season with salt and pepper, to taste. Stir in kale and massage for 1 minute.
• Top with bacon, apple, celery, cranberries, feta cheese and candied pecans, and gently toss to combine.

for the candied pecans

• Preheat oven to 300 degrees F. Line a baking sheet with parchment paper; set aside.
• In a medium bowl, whisk egg white until frothy, about 1-2 minutes. Whisk in sugar, salt, pumpkin pie spice and cayenne pepper.
• Stir in pecans until well combined and evenly coated.
• Spread pecan mixture onto the prepared baking sheet in an even layer. Place into oven and bake for 25-30 minutes, stirring at halftime. Let cool completely.

Next: Classic Butterscotch Custard Pie

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