Tuscan Kale Salad with Apples and Pecans

My favorite recipes are those that only require a few ingredients, but deliver an impactful amount of flavor and texture. This salad is mixed with raw kale, toasted breadcrumbs, crunchy pecans, sweet apples, and a lemon-garlic dressing. Topped with good olive oil and cheese, this salad will easily become your new favorite lunch recipe. To make a heartier versions for dinner, add chicken, tuna, roasted vegetables or some whole grains like farro, quinoa or barley.

Tuscan Kale Salad with Apples & Pecans
Author: Ashley Marti
Serves: 4
  • 1 bunch of lacinato kale
  • 2 slices of whole grain bread
  • 1 garlic clove
  • ¼ teaspoon kosher salt, plus additional for topping
  • ¼ cup grated pecorino or parmesan cheese, plus additional for topping
  • 3 tablespoons extra-virgin olive oil, plus additional for topping
  • 1 freshly squeezed lemon
  • ½ cup pecans, toasted and chopped
  • 1 Fuji or Gala apple, cored and chopped
  • fresh pepper to taste
  • Additional toppings:
  • pinch of red pepper flakes
  • ¼ cup dried cherries
  1. Remove the bottom kale stems and discard. Slice the kale into ribbons and place in a large bowl. Set aside.
  2. Toast your bread either in the oven or in a toasted oven until golden brown on both sides. Tear into chunks and pulse in food processor to create coarse bread crumbs. I prefer to pulse only a few times, leaving some of the bread chunks larger. Remove and set aside.
  3. Toast pecans in the oven or on a skillet for 4-6 minutes. Roughly chop and set aside.
  4. Using your food processor, blend garlic, ¼ teaspoon kosher salt, ¼ cup cheese, 3 tablespoons oil, lemon juice, and black pepper. Pour the dressing over the kale salad and toss.
  5. Core your apple and chop. Add apple chunks and chopped pecans into the salad. Top with bread crumbs and additional cheese. Season with salt, black pepper and a drizzle of extra-virgin olive oil.
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