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Kale Salad with Apple Cider Vinaigrette
and apples / pecans

Active: 20 min Total: 40 min
This recipe was originally written to make 6 servings.
This salad just feels like fall. The tart apple cider vinegar helps to add a freshness to the greens and helps the sliced apples to retain their bright color even if the salad isn’t served right away.


Kale Salad with Apples and Pecans:
  • Shallots - 2 cloves , thinly sliced
  • Vinegar, apple cider - 1/4 cup
  • Kale, curly leaf - 10 oz , stems removed and leaves finely chopped (sub baby kale)
  • Apples - 2 , sliced
  • Pecans, halves or pieces - 3/4 cup
Apple Cider Vinaigrette:
  • Vinegar, apple cider - 2 Tbsp
  • Honey - 1 tsp
  • Mustard, Dijon - 1 tsp
  • Oil, olive - 1/4 cup


  1. Pickle shallots - Thinly slice shallots. Combine with vinegar (portion for salad), adding a bit more if needed to fully cover them. Leave shallots for at least 20 minutes and up to 2 days. (Can be done up to 2 days ahead)
  2. Make vinaigrette - Whisk together vinegar (portion for vinaigrette), honey, and mustard. Add oil while whisking. Season with some salt. (Can be done up to 5 days ahead)
  3. Kale - Remove stems and finely chop leaves. (Can be done up to 2 days ahead)
  4. Apples - Slice apples.

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  1. Drain vinegar off shallots (discard vinegar) and rinse shallots in tap water.
  2. If using regular kale (not baby kale), combine with a small amount of the vinaigrette in a mixing bowl and use your hands to gently rub the vinaigrette into the leaves. (This step to “massage” the leaves helps to tenderize them.)
  3. Just before serving, toss kale, apples, pecans, and shallots in remaining vinaigrette until dressed to your liking.



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