Kale Salad With Pecan Vinaigrette

Name: Kale Salad With Pecan Vinaigrette
Yield: 8 Servings
Ingredients: 1½ cups pecans; 2 garlic cloves, finely grated; ½ cup extra-virgin olive oil; 2 Tbsp. drained capers; 1 Tbsp. honey; ⅓ cup apple cider vinegar; Kosher salt, freshly ground pepper; 2 large bunches Tuscan kale, ribs and stems removed, leaves thinly sliced; 1 bunch radishes, trimmed, thinly sliced

Kendra Vaculin8 ServingsSource

kale salad side pecan fall winter vegetarian dinner lunch gluten-free radish

Ingredients

1½ cups pecans

2 garlic cloves, finely grated

½ cup extra-virgin olive oil

2 Tbsp. drained capers

1 Tbsp. honey

⅓ cup apple cider vinegar

Kosher salt, freshly ground pepper

2 large bunches Tuscan kale, ribs and stems removed, leaves thinly sliced

1 bunch radishes, trimmed, thinly sliced

Method

Preheat oven to 350°. Toast pecans on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8–10 minutes. Let cool.

Transfer a handful of pecans to a cutting board and coarsely chop; set aside for serving.

Pulse garlic, oil, capers, honey, and remaining pecans in a food processor until nuts are in small pieces. Transfer to a large bowl and stir in vinegar; season dressing with salt and pepper.

Add kale and radishes to bowl with dressing; toss to coat. Taste salad and season with more salt and pepper. Top with reserved chopped pecans.