Deb's Kale Salad with Apple, Cranberries and Pecans
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty raw kale salad with crisp apple, tart dried cranberries, toasted pecans, and tangy goat cheese in a honey-mustard vinaigrette. A festive, nutrient-dense side dish that complements holiday meals.
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Nutrition & ingredients
Ingredients
serves 4- 1/2 cup pecan halves
- 8 ounces kale (I used regular curly green kale, but Deb recommends Cavolo Nero or Lacinato, Dinosaur or Tuscan Kale)
- 4 to 5 medium radishes
- 1/2 cup dried cranberries or dried cherries
- 1 medium Granny Smith apple
- 2 ounces soft goat cheese, chilled
- 3 tablespoons olive oil
- 1 1/2 tablespoons apple cider vinegar or white wine vinegar
- 1 tablespoon smooth Dijon mustard
- 1 1/2 teaspoons honey or maple syrup
- Salt and freshly ground pepper, to taste
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 5m
- Sodium
- 356mg
- Total sugar
- 23g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 210mg
- Calcium
- 119mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 356MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.