epicurious4.9
Kale Salad With Pecan Vinaigrette
A Thanksgiving salad should have enough flavor and heft to hold its own, and be sturdy enough to dress ahead of time—this one checks all those boxes.
👥 8 Servings👤 Kendra Vaculin📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●cutting board
- ●bowl
- ●food processor
📝 Preparation Steps
1
Preheat oven to 350°. Toast pecans on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8–⏱️ 10 minutes. Let cool.
2
Transfer a handful of pecans to a cutting board and coarsely chop; set aside for serving.
3
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.
4
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.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...