Deborah’s Kale Salad with Apple, Cranberries and Pecans

I simply strolled into my closet, pulled on the little string that hangs from the ceiling for light and counted fourteen sets of boots. Fourteen sets. That’s twenty-eight private boots. A lot of are black, a couple of sets have heels, one set of riding boots covers my knees, and all however the rain boots are made from leather. Needless to state, I enjoy boots. They are my shoes of option in the winter months and I will never ever have enough of them. At this rate, they will quickly need a closet of their own.

pecans, apples, cranberries and radishes

I harbor the exact same deep love for kale salads. Kale salads make me pleased. They are a staple in my diet plan in the exact same method that boots are a staple in my closet and I will never ever tire of them. Kale salads, I inform you, are the response to all sorts of issues.

Too hot outside to prepare anything? Kale salad. Tight denims? Kale salad. Feeling sickly? Kale salad. Hung over? Wan na consume all your difficulties away? Kale salad. Do not understand what to give a dinner with paleo, gluten-free and vegetarian guests? Place on your finest commentator’s voice and shout, “kaaaale salaaaaaaaad!”

There are a couple of techniques to making a kale salad taste actually terrific, which I have actually elaborated on here. Each time I have actually spoken with a real-life good friend or commenter that a person of my kale salad dishes turned them on to kale salads in basic, I’m delighted.

This salad is the 4th kale salad to appear on my blog site and undoubtedly not the last. It’s hearty and vacation deserving, loaded with crunch from crisp apple, radish and pecans, studded with sweet, ruby red cranberries and tasty fallen apart goat cheese, and tossed in a zippy honey mustard dressing. What’s not to enjoy?

Watch How to Make Deborah’s Kale Salad

Kale salad with honey mustard dressing

The dish originated from The Smitten Cooking Area Cookbook by Deborah Perelman, from which a lot more dishes are to come. I would picture that if you have actually discovered your method to this food blog site, then undoubtedly you recognize with Smitten Cooking area.

Deborah’s blog site is, merely specified, the very best. Truthfully, I in some cases question why anybody (myself entirely consisted of) troubles with food blogging when Deborah has so plainly mastered the medium. Her writing is fascinating and amusing. Her dishes are invariably excellent in both principle and execution. Her images make you wish to stop whatever it is that you’re expected to be doing when you discover yourself drooling at her blog site and hop into the cooking area instantly.

I had actually been excitedly waiting for the release of her cookbook for months and now that I have my own copy resting on my coffee table, I can state that it is spectacular. Every dish has actually been thoroughly evaluated and shown in pictures by Deborah herself, and Deborah never ever lets you down. If you like to prepare, you are going to desire this cookbook. If you’re not exactly sure what to purchase as presents this holiday, make it this cookbook. Seriously. Did I point out that she has a complete vegetarian area and 90 pages of desserts in there?

Kale Salad with Apple, Goat Cheese and Pecans

I made a couple of changes to Deborah’s kale salad dish, offered the season and what I had in stock in my kitchen. I included a sliced Granny Smith apple and traded dried cranberries for the dried cherries. I likewise utilized apple cider vinegar rather of gewurztraminer vinegar, though I’m not exactly sure I can actually taste the distinction in the end outcome.

I’m making this salad once again this night for ladies’ night with Downton Abbey and will be making it once again for my household’s Thanksgiving. It’s a winner.

Deborah’s Kale Salad with Apple, Cranberries and Pecans

  • Author: Cookie and Kate
  • Preparation Time: 20 minutes
  • Overall Time: 20 minutes
  • Yield: 4
  • Classification: Salad

5 from 105 evaluations

A hearty, holiday-worthy raw kale salad with sliced Granny Smith apple, cranberries, toasted pecans and goat cheese, tossed in a zippy honey mustard dressing. It’s both vegetarian and gluten totally free.

Active Ingredients


  • 1/2 cup pecans
  • 8 ounces kale (I utilized routine curly green kale, however Deborah advises Cavolo Nero or Lacinato, Dinosaur or Tuscan Kale)
  • 4 to 5 medium radishes
  • 1/2 cup dried cranberries (or dried cherries)
  • 1 medium Granny Smith apple
  • 2 ounces soft goat cheese, cooled


  • 3 tablespoons olive oil
  • 1 1/2 tablespoons apple cider vinegar (or gewurztraminer vinegar)
  • 1 tablespoon smooth Dijon mustard
  • 1 1/2 teaspoons honey or maple syrup
  • Sea salt and newly ground pepper, to taste


  1. Preheat the oven to 350 degrees and spread out the pecans on a baking tray. Toast them till gently golden and aromatic, about 5 to 10 minutes, tossing them one or two times to make certain they bake equally. Eliminate the tray from the oven and set them aside to cool.
  2. Pull the kale ends from the difficult stems and dispose of the stems. Utilize a chef’s knife to slice the kale into little, bite-sized pieces. Transfer the kale to a huge salad bowl. Spray a little pinch of sea salt over the kale and massage the leaves with your hands by gently scrunching huge handfuls at a time, till the leaves are darker in color and aromatic.
  3. Very finely slice the radishes (this is much easier to do if you initially slice off the root end so you can position the base of the radish flat versus your cutting board). Include them to the bowl.
  4. Coarsely slice the pecans and cranberries (or cherries) and include them to the bowl. Slice the apple into little, bite-sized pieces and include it to the bowl too. Collapse the goat cheese over the top.
  5. In a little bowl, blend the dressing components together and put the dressing over the salad. Toss till the salad is equally covered with dressing. Serve instantly, or for even much better taste, let the salad marinade in the dressing for 10 to 20 minutes in advance.


Dish adjusted from The Smitten Cooking Area Cookbook by Deborah Perelman.
Make it vegan: Leave out the goat cheese, and utilize maple syrup rather of honey in the dressing.
If you enjoy this dish: Make sure to take a look at my kale salads roundup here!

▸ Nutrition Details

The details revealed is a quote supplied by an online nutrition calculator. It ought to not be thought about a replacement for an expert nutritional expert’s recommendations. See our complete nutrition disclosure here.

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