This hearty kale, apple and pecan salad for one goes really well with a simply grilled pork chop. It's a simple fall salad that's bursting with flavor, and done in 10 minutes. It's got crisp apples, kale, and glazed pecans with a tangy maple mustard vinaigrette.
[This recipe was originally posted in October 2019. It has been updated with cooking instructions, tips, FAQ, related recipes and ways to repurpose/use up ingredients]
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You've got a simple maple mustard dressing, with just a few ingredients topping a 3 ingredient salad. It's bursting with flavor, yet just has a handful of ingredients in it.
I particularly love this kale apple and pecan salad in the spring and fall. It's got lots of texture, tangy flavor, and is extremely easy. Toss your favorite apple on it for the best flavor. My favorite is a Utah grown Braeburn apple.
Ingredients
Scroll down to the kale, apple and pecan salad recipe card for the amounts of each ingredient, but here's a quick description of what's in this recipe.
- Kale: You could use another hearty green like chard.
- Apple: Use your favorite apple, I suggest a crunchy apple for great texture in the salad.
- Pecans: For bonus points, use toasted or candied nuts. You don't have to use pecans, any nuts will work in this recipe.
- Apple Cider Vinegar: It enhances the apple flavor of this kale, apple and pecan salad and adds a great tangy flavor.
- Olive Oil
- Maple Syrup: Adds some sweetness to your salad. You can use honey or sugar too, I'd suggest maple syrup or honey for the added flavor with sweetness.
- Dijon Mustard: Mustard helps emulsify, or blend the oil and vinegar together. You'll still have to shake it, but it's helpful for flavor and function.
Instructions
Scroll down to the recipe card for more detailed instructions. Here's a quick overview + photos to see how to make this recipe in general.
1. Mix dressing in mixing bowl by adding olive oil, apple cider vinegar, maple syrup & dijon mustard, and salt. Whisk together and set aside.
2. Prepare kale by removing kale ribs with your hand by holding the kale stalk at the bottom with both hands, then push one hand up toward the top of the leaf, pushing the leaves off the stalk.
3. Rub kale together with your two hands for a minute +. Stop when kale is softened. This will soften the leaves and make them easier to eat. Add kale to mixing bowl with dressing in it.
4. Chop apple into bite sized pieces, add to mixing bowl. Add pecans to bowl as well.
5. Mix kale, apple and pecan salad together with tongs.
Even though this salad, is really easy on it's own, I recommend serving it with a really simple protein. Apple + pork is such a great flavor combination, but serve with your favorite protein, grain.
Storage Tips
This kale, apple and pecan salad would be good the next day, if you dress it, then store in an airtight container in the fridge. If you won't eat it again in more than one day, I recommend storing the ingredients separately, undressed.
Chop and add apple prior to serving your kale, apple and pecan salad for best texture.
Substitutions/Tips
- Massage the kale so it's easier to eat.
- Sprinkle kale with a pinch of salt to soften it more quickly. I recommend massaging kale whenever you plan to eat it raw.
- If you won't eat all the salad in one setting, I'd recommend mixing the dressing in another air tight container to store for later. Use dressing on remaining salad or use as a marinade for pork or chicken.
- Serve your kale, apple and pecan salad with a pork chop, or cut pork up and add to the salad
- Other great add-ins: sunflower seeds, feta cheese, grated parmesan cheese, dried fruit, lemon zest, chopped pork chop or chicken, etc are all great on this kale, apple and pecan salad.
FAQ
There are 3 main varieties of kale: curly kale, black kale, and red kale. All are good to use in salads. You can buy the variety that's available or the best price. And then massage it before using as described below.
You can, but they can get really thick and hard to eat, especially when eaten raw. f you plan on using them, chop them into small pieces and cook them thoroughly.
Instead, I usually remove them. Remove stems by holding the bottom of the stem in one hand and the other at the base of the leaves, then slide your hand at the base of the leaves up to the top of the leaf.
I recommend massaging it when it will be eaten raw. Remove kale ribs with your hand by holding the kale stalk at the bottom with both hands, then push one hand up toward the top of the leaf, pushing the leaves off the stalk.
After you've removed the leaves, grab kale and rub together with your two hands for a minute or once kale is softened. This will soften the leaves and make them easier to eat. You can sprinkle kale with a pinch of salt to soften it more quickly.
Repurpose this salad
Chop up a pork chop, or leftover pork, add it to your kale, apple and pecan salad, enjoy for leftovers.
What to do with leftover ingredients
When you're cooking for one, you often have leftover produce, cans of whatever ingredient, etc. Here are a couple ideas on how to use up the leftover ingredients. It'll help you save money by wasting fewer ingredients.
- Kale: Sausage & Egg Breakfast Casserole, Harvest Bowl with Kale & Butternut Squash
- Apples: Skillet Pork Chops with Apples, dip them in this 2 Ingredient PB dip, No Bake Apple Tart with Yogurt Filling
- Pecans: add them to any salad.
Did you make this kale apple and pecan salad? Leave me a comment & rating to share how it turned out!
Kale Apple and Pecan Salad (one serving)
Equipment
- medium mixing bowl
- knife
- cutting board
- Measuring Spoons
- Measuring Cups
- whisk
- tongs
Ingredients
- 2 stalks kale
- ½ whole apple I used a Pink Lady apple but golden delicious, honeycrisp, granny smith, or braeburn would be delicious in this recipe
- 1 tablespoon olive oil
- ½ tablespoon apple cider vinegar
- ½ teaspoon maple syrup
- ½ teaspoon dijon mustard
- ⅛ teaspoon salt
- 1 tablespoon glazed pecans or regular
Instructions
- Add 1 tablespoon olive oil, ½ tablespoon apple cider vinegar, ½ teaspoon each maple syrup, dijon mustard, and ⅛ teaspoon salt to mixing bowl. Whisk together. Set aside.
- Prepare 2 stalks kale by removing kale ribs with your hand by holding the kale stalk at the bottom with both hands, then push one hand up toward the top of the leaf, pushing the leaves off the stalk. After you've removed the leaves, grab kale and rub together with your two hands for a minute +. Chop into bite sized pieces. Transfer to mixing bowl with dressing in it.
- Chop ½ apple into bite sized pieces. Transfer to mixing bowl. Add 1 tablespoon glazed pecans to mixing bowl. Mix together with tongs. Serve with pork or another protein.
Notes
- Massage the kale so it's easier to eat.
- Sprinkle kale with a pinch of salt to soften it more quickly. I recommend massaging kale whenever you plan to eat it raw.
- If you won't eat all the salad in one setting, I'd recommend mixing the dressing in another air tight container to store for later. Use dressing on remaining salad or use as a marinade for pork or chicken.
- Serve with a pork chop, or cut pork up and add to the salad
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Anna says
Wow! I love apples in salads. It looks delicious! Sure, it's also very healthy. Thank you for sharing this recipe, Rebecca! And I appreciate you posted a video. It's rather helpful!
Rebecca says
Yay! thanks Anna! I'm glad you find the video helpful
Kelly Anthony says
I've always massaged my kale but I didn't know the tip with the salt. Thanks for sharing and your salad looks delicious!
Sara Welch says
Such a light and refreshing salad! Looking forward to enjoying this for lunch again this afternoon!
Alison says
I literally get cravings for kale salad! This is a delicious and simple salad that's perfect for those times I get a kale craving. A quick lunch too!
Sapana says
I love how simple and delicious this salad is! Can't wait to use the apples I picked up at the farmers market this past weekend to make this salad - I'm sure it will be a favorite!
Ellen says
Such a great fall salad! I can imagine serving this all season long.