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Kale Salad with Toasted Pecans and Lemon Vinaigrette

This kale salad combines fresh, chopped kale leaves with toasted pecans for crunch, dressed with a bright lemon and apple cider vinegar vinaigrette. The salad's texture is crisp and leafy, with the pecans adding a toasted, nutty richness and the vinaigrette providing a tangy finish.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 4 cups coarsely chopped kale leaves stems removed
  • 1/2 cup toasted pecans roughly chopped
  • 1 lemon juiced
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons olive oil
  • 1 teaspoon honey or maple syrup optional, for balance
  • to taste salt and freshly ground black pepper

Equipment

  • Toaster or skillet
  • Salad bowl
  • Small mixing bowl
  • Whisk

Method
 

  1. Place the chopped kale into a large salad bowl. Massage the leaves gently with a pinch of salt to soften them and remove any bitterness—this boosts flavor and makes the texture tender.
  2. In a small bowl, whisk together the freshly squeezed lemon juice, apple cider vinegar, olive oil, and honey until the mixture is smooth and slightly emulsified. This creates a bright, tangy vinaigrette.
  3. Pour the vinaigrette over the massaged kale, and toss thoroughly to coat each leaf evenly. The kale should look glossy and slightly wilted but vibrant green.
  4. Add the toasted pecans to the kale, distributing them evenly throughout the salad for crunch and added flavor.
  5. Taste the salad and season with salt and freshly ground black pepper as needed. Adjust the acidity or sweetness with more lemon or honey if desired.
  6. Serve immediately or let sit for 5-10 minutes to allow flavors to meld. The salad should be crisp, tangy, and satisfying with a lovely mix of textures.