Kale Cranberry Pecan Salad

5 from 2 votes

Kale Cranberry Pecan Salad features crunchy kale and broccoli slaw mix with tart cranberries and sweet maple pecans. Toss it all in a tangy honey-mustard dressing, and you’ve got a fresh, flavorful salad. Perfect on its own or with your favorite protein for a heartier meal. Enjoy!

Course: Dinner, Lunch

Cuisine: American

Keyword: Kale Cranberry Pecan Salad

Servings: servings

Author: Chelsea Lords

Cost: $9.90

Equipment

Wide-mouth Mason Jar or small mixing bowl

Ingredients

Salad

4 cups finely chopped kale tightly packed in measuring cups
1 (16-ounce) package broccoli slaw
1/3 cup dried unsweetened cranberries
1 (4-ounce) package maple pecan mix coarsely chopped

Dressing

2 tablespoons honey
2 tablespoons apple cider vinegar
2 tablespoons Dijon-style mustard see note 1
2 tablespoons olive oil
2 tablespoons mayo
Salt and pepper

US - Metric

Instructions

In a glass jar or a small mixing bowl, combine all the dressing ingredients. Season with salt and pepper (I add 1/4 tsp salt and 1/8 tsp pepper). Seal and shake until ingredients are well combined and emulsified. (Make sure the honey doesn’t pool and settle at the bottom.) Taste and adjust seasoning if needed before using. Refrigerate until ready to use, shaking or whisking again before using.
Add chopped kale to a very large salad bowl. Add in 1 tbsp dressing. Scrunch firmly with both hands for about 15 seconds which will help soften and add flavor to the kale. Set aside for 10 minutes.
Meanwhile, coarsely chop the nut mix. Combine the chopped kale and broccoli slaw in a large salad bowl. Toss together with tongs. Sprinkle the cranberries and chopped nut mix over the salad. Lightly toss to combine, then add a few more tablespoons of the dressing (to desired preference) and toss until nicely coated.

Video

Notes

Note 1: To get the best flavor, use good quality ingredients. The better the ingredients, the better the flavor! I recommend a good whole-egg mayo like Hellman’s® or Best Foods®, and Grey Poupon® Dijon mustard.

Storage: Store leftover, undressed, Kale Cranberry Pecan Salad in an airtight container in the fridge. Keep the dressing separate and toss it when ready to serve.

Nutrition