Recipe: Apple Cranberry Pecan Salad

Apple cranberry pecan salad – this is such a winner for fall! Plus, it’s hearty to hold over for lunches. With fried bacon (turkey for us!), feta cheese, and cranberries, this salad packs in flavour and texture. Okay, let’s get chopping!

Ingredients

• 1 bunch of kale
• 2 stalks of celery
• 2/3 cup of candied pecans
• 1 honey crisp apple
• 1/2 cup of dried cranberries
• 6 slices of turkey bacon
• 2/3 cup of crumbled feta

Honey Dijon Dressing

• 3 tablespoons of dijon mustard
• 2 tablespoons of olive oil
• 3 tablespoons of apple cider vinegar
• 1 tablespoon of honey (I’ve used agave in a pinch)
• 1 teaspoon of minced garlic
• salt and pepper to taste

First up, wash all of your fruits and vegetables. Then, chop up the bacon and cook it up. If I’m cooking turkey bacon, I’ll cut it first then cook it. If it’s regular pork bacon, you might want to cook first and chop second.

For the kale, cut it off the spine, and cut into tiny, thin pieces. I also like to cup up the stalk into 1/4 inch pieces. I find it adds a nice texture to the kale salads I make. You pick! Once the kale is ready, mix all the dressing ingredients in a jar and shake. Dress the kale and fill a dish with the leafy green.

Next, make the candied pecans. Once those are done, be sure you haven’t forgotten about the bacon! Then, chop the celery, the apple (skin on!), and crumble the feta.

Then, group everything into a pile on top pf the salad into the 6 different sections. Or, if you like, you can mix everything together – you decide. Eat up and enjoy!

We’re set to have this apple cranberry pecan salad on Thanksgiving, and I’ll make a big batch as it’s so good for lunches, especially with half a turkey sandwich!

See you again soon – thanks for stopping by.