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Kale, Apple & Radish Salad with Candied Pecans and Sesame-Ginger Dressing

Layered salad featuring lacinto kale, crisp apples and radish accented with homemade candied pecans. All tossed with Salad Girl's zingy Toasted Sesame Ginger Vinaigrette.
Difficulty: Easy
Time: 30-35 min
This dish is Gluten-Free & Vegan

Get ready to rule the holidays: the technique of candying nuts is one that you’ll tuck in your pocket and use all the time! Candied nuts make a perfect salad topper as use them here, but you can likely imagine mixing them into lots of sweet AND savory scenarios down the road. Fresh and fun…all in one dish!

Ingredients
Brown Sugar
Pecans
Lacinato Kale
Apple
Salad girl dressing
Radishes
Featured Ingredient Partners:
Toasted Sesame Dressing: Salad Girl - Willernie, MN

Cooking terms for this recipe

Garnish To add decorative or savory touches to food.
Toast To lightly heat grains in a sauté pan or pot until they are lightly toasted and aromatic.
Wilt To become soft through heat, loss of water.

What you need

Small sauté pan

Medium mixing bowl

Cooking Instructions

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Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Wash and dry all produce. Remove ends from radish and discard. Cut in half and thinly slice into half moons. Dice apple into ¼" pieces, avoiding the hard inner core. Remove large stems from lacinto kale and slice into 1" pieces.

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Step 2: CANDY NUTS

Place pecans and brown sugar in small sauté pan over medium-low heat. Cook 5-6 min stirring occasionally to toast pecans and melt brown sugar. Stir to cover pecans completely.

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Step 3: FINISH NUTS

Spread candied nuts on parchment paper and allow 3-4 min to cool completely. Once cooled break apart to separate into bite-sized pieces.

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Step 4: TOSS SALAD

Spread candied nuts on parchment paper and allow 3-4 min to cool completely. Once cooled break apart to separate into bite-sized pieces.

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Step 5: GARNISH SALAD

Top salad with candied pecans.

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Step 6: PLATE YOUR DISH

Divide salad between two plates. Enjoy!