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A shiny, refreshing fall salad with apples, bacon + essentially the most superb candied pecans. Good for the vacations!
Hi there, Fall. We now have crisp leaves, soccer tailgating, chunky sweaters, apple cider donuts all the pieces, and my most favorited seasonal salad.
Perhaps it’s the candied pecans. The peerlessly massaged kale tossed with the candy and tangy dressing. The oh-so-crisp bacon bits with the chunks of recent apples. Perhaps it’s all the above.
Nonetheless, I will probably be diving head first into this salad till the top of the 12 months. And I will probably be bringing it to all of our vacation gatherings.
P.S. The pecan recipe makes greater than you want however belief me once I say they won’t stick round for lengthy.
TOOLS FOR THIS RECIPE
WHAT KIND OF APPLE WOULD YOU RECOMMEND FOR THIS SALAD?
Gala or honey crisp apples would work fantastically on this recipe.
CAN I SUBSTITUTE SOMETHING ELSE FOR THE FETA?
Goat cheese, queso fresco, halloumi, or cotija are all nice choices.
- 3 slices bacon, diced
- ¼ cup apple cider vinegar
- 1 medium shallot, diced
- 1 tablespoon Dijon mustard
- ⅓ cup further virgin olive oil
- 1 tablespoon honey
- Kosher salt and freshly floor black pepper
- 1 massive bunch kale, stems eliminated and leaves shredded
- 1 medium apple, diced
- ½ cup sliced celery
- ½ cup dried sweetened cranberries
- ½ cup crumbled feta cheese
for the candied pecans
- 1 massive egg white
- ⅓ cup sugar
- ¾ teaspoon kosher salt
- ½ teaspoon pumpkin pie spice
- ⅛ teaspoon cayenne pepper, elective
- 2 cups pecan halves
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Warmth a massive forged iron skillet over medium excessive warmth. Add bacon and prepare dinner till brown and crispy, about 6-8 minutes. Drain extra fats; switch bacon to a paper towel-lined plate.
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In a big bowl, whisk collectively vinegar, shallot and Dijon; let stand 5 minutes. Whisk in olive oil and honey; season with salt and pepper, to style. Stir in kale and therapeutic massage for 1 minute.
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High with bacon, apple, celery, cranberries, feta cheese and candied pecans, and gently toss to mix.
for the candied pecans
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Preheat oven to 300 levels F. Line a baking sheet with parchment paper; put aside.
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In a medium bowl, whisk egg white till frothy, about 1-2 minutes. Whisk in sugar, salt, pumpkin pie spice and cayenne pepper.
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Stir in pecans till effectively mixed and evenly coated.
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Unfold pecan combination onto the ready baking sheet in a fair layer. Place into oven and bake for 25-Half-hour, stirring at halftime. Let cool utterly.
