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kale, apple and pecan salad on a plate

Kale Apple and Pecan Salad

This hearty kale, apple and pecan salad goes really well with a simply grilled pork chop. It's a simple fall salad that's bursting with flavor.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 1 person
Author Rebecca


  • medium mixing bowl
  • knife
  • cutting board
  • Measuring Spoons
  • Measuring Cups
  • whisk
  • tongs


  • 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
  • teaspoon salt
  • 1 tablespoon glazed pecans or regular


  • 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.



  • 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