Kale Salad With Pecan Vinaigrette

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

cups pecans


garlic cloves, finely grated


cup extra-virgin olive oil


Tbsp. drained capers


Tbsp. honey

cup apple cider vinegar

Kosher salt, freshly ground pepper


large bunches Tuscan kale, ribs and stems removed, leaves thinly sliced


bunch radishes, trimmed, thinly sliced


  1. 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.

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