This vibrant Kale Cranberry Pecan Salad combines crunchy kale and broccoli slaw with tart dried cranberries and nutty, sweetened maple pecans. The tangy, sweet dressing of honey, apple cider vinegar, Dijon mustard, olive oil, and mayonnaise enhances the fresh ingredients. Enjoy this salad as a light standalone meal or pair it with your choice of protein for a heartier dish.
DRESSING: In a glass jar or a small mixing bowl, combine all the dressing ingredients. Season with salt & pepper (I add 1/4 tsp salt & 1/8 tsp pepper.) Close the lid of the jar 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.
MARINATE KALE: 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.
SALAD: 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 and then add a few more tablespoons of the dressing (to desired preference -- See Note X) and toss until nicely coated.
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Notes
Note 1: To get the best flavor, use good quality ingredients. The better the ingredients, the better the flavor! We recommend a good whole-egg mayo like Hellman's® or Best Foods®, and Grey Poupon® Dijon mustard. These brands are known for their rich and creamy texture as well as having a strong and robust flavor!