Kale & Spicy Pecan Salad

80 cals., Total fat 3.5 g, Saturated fat 0.5g, Sodium 45 mg, Total Carbohydrates 12 g, Dietary Fiber 2 g, Sugars 5 g, Protein 3g.

Yield: 16 servings
Community Recipe from

Recipe Time

Prep Time:


  • 1/2 cup(s) Pecan halves
  • 1/4 cup(s) Light brown sugar
  • 1/2 teaspoon(s) Cayenne pepper ground
  • 1/2 teaspoon(s) Cinnamon
  • 2 Juice of lemons
  • 2 Granny smith apples
  • 1 bunch(es) Kale
  • 4 slice(s) Red onion
  • 1/4 cup(s) Italian parmesan shredded
  • Vinaigrette:
  • 3 tablespoon(s) Extra virgin olive oil
  • 3 tablespoon(s) red wine vinegar
  • 3 tablespoon(s) Water
  • 1 teaspoon(s) dijon mustard


  1. 1. Heat heavy bottom skillet over high heat 3 mins. Add pecans, heat 1 min. Add brown sugar, cayenne pepper and cinnamon. Stir constantly until sugar melts and coats pecans, about 1 min. Quickly spread on a sheet of foil. Cool and chop.
  2. 2. Combine lemon juice and 2 cups water in 4-qt bowl. Core, peel, and cut apples into matchsticks, place in lemon water to prevent browning. Soak apples 1 min. Drain.
  3. 3. Wash kale twice in large sink full of water. Cut leaves away from stems. Stack, cut into 1/4 inch slices.
  4. 4. Layer kale, apples, red onion, and Parmesan in salad bowl or on platter, cover. Chill until ready to serve. Prepare dressing in jar, toss with salad just before serving.
February 2012

This recipe is a personal recipe added by efedako and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Kale & Spicy Pecan Salad Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy