A Thanksgiving salad should have enough flavor and heft to hold its own, and be sturdy enough to dress ahead of time—this one checks all those boxes.
8 Servings
1½
cups pecans
2
garlic cloves, finely grated
½
cup extra-virgin olive oil
2
Tbsp. drained capers
1
Tbsp. honey
⅓
cup apple cider vinegar
Kosher salt, freshly ground pepper
2
large bunches Tuscan kale, ribs and stems removed, leaves thinly sliced
1
bunch radishes, trimmed, thinly sliced
Preparation
-
Step 1
Preheat oven to 350°. Toast pecans on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8–10 minutes. Let cool.
Step 2
Transfer a handful of pecans to a cutting board and coarsely chop; set aside for serving.
Step 3
Pulse garlic, oil, capers, honey, and remaining pecans in a food processor until nuts are in small pieces. Transfer to a large bowl and stir in vinegar; season dressing with salt and pepper.
Step 4
Add kale and radishes to bowl with dressing; toss to coat. Taste salad and season with more salt and pepper. Top with reserved chopped pecans.
