Name: Apple Cranberry Pecan Salad with Candied Nuts Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 3 slices bacon, diced; ¼ cup apple cider vinegar; 1 medium shallot, diced; 1 tablespoon Dijon mustard; ⅓ cup extra virgin olive oil; 1 tablespoon honey; Kosher salt and freshly ground black pepper, to taste; 1 large bunch kale, stems removed and leaves shredded; 1 medium apple, diced; ½ cup sliced celery; ½ cup dried sweetened cranberries; ½ cup crumbled feta cheese; 1 large egg white; ⅓ cup sugar; ¾ teaspoon kosher salt; ½ teaspoon pumpkin pie spice; ⅛ teaspoon cayenne pepper, optional; 2 cups pecan halves

Jump to Recipe· 4.9 from 36 reviews

If you love salads that bring a delightful crunch, a burst of fresh flavor, and a touch of sweet and savory magic, then you’re in for a treat. This Apple Cranberry Pecan Salad with Candied Nuts Recipe is one of my absolute favorites to make during the cooler months when crisp apples and tart cranberries shine. It’s got everything you want: hearty kale, sweet apples, salty bacon, tangy feta, and those unbelievably addictive candied pecans. Trust me, once you try this salad, it’ll quickly become a staple in your kitchen rotation.

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Why This Recipe Works

Balanced Flavors: The mix of sweet, savory, tangy, and a little spicy keeps every bite exciting and fresh.
Texture Contrast: Crisp apples and celery, chewy cranberries, crunchy candied pecans, plus tender kale all come together perfectly.
Homemade Dressing and Candied Nuts: Making these from scratch lets you dial in the flavors and turn a simple salad into a showstopper.
Versatile and Crowd-Pleasing: Easy to customize and perfect for weeknights, potlucks, or holiday gatherings.

Apple Cranberry Pecan Salad with Candied Nuts, Apple Cranberry Pecan Salad, Holiday Fruit and Nut Salad, Fall Salad with Candied Pecans, Kale Fruit Nut Salad - A white oval plate holds a salad with a base of dark green kale leaves spread evenly across the plate. On top, there are six sections of toppings: chopped light green celery at the top right, small crispy brown bacon pieces next to the celery, dark red dried cranberries below the bacon, white crumbled cheese near the bottom left, red and cream-colored chopped apple pieces above the cheese, and light brown candied nuts at the top left. The ingredients are all arranged neatly in small piles on the kale. The plate rests on a white marbled surface with a small gray bowl of candied nuts nearby, two clear green glasses with light yellow liquid, and a bottle with a cork on the side. Three silver forks and two knives lie at the bottom right. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Apple Cranberry Pecan Salad with Candied Nuts Recipe shines because its ingredients aren’t just tossed together—they’re curated for combo magic. Each element brings a unique note, and getting quality produce and nuts will elevate it even more. When shopping, look for fresh, crisp apples and kale that’s firm and not wilted.

Bacon: Adds a smoky, crispy saltiness that balances the sweetness in the salad.
Apple Cider Vinegar: Gives the dressing a bright, tangy zip to complement the kale.
Shallot: Offers a mild onion flavor that blends well in vinaigrette without overpowering.
Dijon Mustard: Emulsifies the dressing and adds a gentle sharpness.
Extra Virgin Olive Oil: A rich base for the dressing – opt for a fruity, high-quality one.
Honey: Balances acidity with a soft, natural sweetness.
Kale: Hearty and robust, perfect for massaging with dressing to soften its texture.
Apple: Provides crunch and juicy sweetness that’s essential here.
Celery: Adds fresh, crisp notes and a subtle pepperiness.
Dried Cranberries: Chewy and tart, their sweetness contrasts wonderfully with savory elements.
Feta Cheese: Brings creamy, salty bursts that enhance the salad’s complexity.
Egg White (for candied nuts): Helps sugar adhere to the pecans without clumping.
Sugar: Sweetens the pecans, creating that irresistible candy coating.
Kosher Salt: Balances flavors in both salad and candied nuts.
Pumpkin Pie Spice: Warms the pecans with cozy autumnal flavors.
Cayenne Pepper (optional): Adds a gentle heat kick to balance the sweetness in the nuts.
Pecan Halves: Crunchy and buttery, they’re the star of the candied nuts.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Apple Cranberry Pecan Salad with Candied Nuts Recipe is how flexible it is—you can easily make it suit your tastes or dietary needs. I often tweak the salad depending on the season or what I have in the fridge, and it always turns out amazing.

Variation: If you’re avoiding bacon, toasted smoked almonds can add a lovely crunch and smoky flavor. I tried this once when cooking for friends who don’t eat pork, and everyone loved it.
Dairy-free: Swap out feta for a sprinkle of toasted nutritional yeast or omit it completely for a lighter salad.
Seasonal twists: Swap kale for spinach in spring or add roasted butternut squash in fall to make it heartier.
Spice level: Adjust the cayenne in the candied nuts to your heat preference—or leave it out entirely if you prefer milder flavors.

Step-by-Step: How I Make Apple Cranberry Pecan Salad with Candied Nuts Recipe

Step 1: Crisp up that bacon perfectly

Start by heating a large cast iron skillet over medium-high heat—cast iron really helps with even browning. Toss in diced bacon and cook, stirring occasionally, until it’s nicely browned and crispy (about 6-8 minutes). Once done, drain the excess fat by transferring the bacon to a paper towel-lined plate. It’s tempting to skip the bacon, but trust me, this little salty crunch is a game-changer in the salad!

Step 2: Whisk up your tangy vinaigrette

In a large bowl, whisk together apple cider vinegar, diced shallot, and Dijon mustard, then let this mixture sit for 5 minutes—this softens the shallot’s raw edge and blends flavors beautifully. Next, whisk in the olive oil and honey, then season with a pinch of kosher salt and freshly ground pepper to taste. This dressing is zesty and balanced, perfect for massaging into kale.

Step 3: Massage that kale like a pro

Now add your shredded kale to the vinaigrette bowl. You’ll want to massage it using your hands for about a minute—that means squishing and rubbing the leaves gently to break down their fibrous texture. This step is key; it softens the kale and makes it less bitter and far more enjoyable to eat.

Step 4: Prepare candied pecans

Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper. Whisk the egg white in a medium bowl until frothy, then stir in sugar, salt, pumpkin pie spice, and cayenne pepper if you’re using it. Toss in pecan halves, making sure each nut is evenly coated. Spread them out on the baking sheet in one layer and bake for 25–30 minutes, stirring halfway through so they cook evenly. Let them cool completely—this is when they get that perfect crunchy, caramelized texture.

Step 5: Assemble the salad and toss gently

Once your kale is ready and candied pecans have cooled, add the crisp bacon, diced apple, sliced celery, dried cranberries, crumbled feta cheese, and those irresistible candied pecans to the bowl. Gently toss everything together so the flavors mingle but the ingredients keep their texture. This salad tastes best served right away but can hold up for a couple of hours if needed.

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Tips from My Kitchen

Massaging Matters: Don’t skip massaging the kale! It transforms tough leaves into tender, tasty greens that even kale skeptics will enjoy.
Let Shallot Rest: Letting the shallot sit in vinegar mellows its bite, which makes the dressing taste smoother and less sharp.
Watch Pecans Closely: Baking the nuts can go from perfect to burnt quickly—stir halfway through and stay near the oven the last 5 minutes.
Bacon Fat Tip: Pour off most of the bacon fat before adding bacon to the salad unless you want an extra greasy dressing; I like little to none for balance.

How to Serve Apple Cranberry Pecan Salad with Candied Nuts Recipe

Garnishes

I love sprinkling a few extra candied pecans and a handful of fresh herbs like flat-leaf parsley or chives on top—it adds an herby brightness and makes the salad look irresistible. Sometimes I crumble just a bit more feta for extra salty bursts if serving to feta lovers.

Side Dishes

This salad pairs wonderfully with roasted chicken or turkey, making it a perfect weekday dinner or holiday side. It’s also fantastic alongside a warm butternut squash soup or hearty grain bowls—basically anything light that lets the salad shine.

Creative Ways to Present

For a special occasion, I like to serve this Apple Cranberry Pecan Salad with Candied Nuts Recipe in individual mason jars layered with ingredients to keep them crunchy until served. Another fun idea is using large butter lettuce leaves as edible cups for a handheld salad experience at parties.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the salad and candied pecans separately in airtight containers in the fridge. The salad is best eaten within 2 days for freshness, while pecans stay crunchy up to a week. The kale doesn’t get soggy if you keep it undressed or toss the dressing right before eating.

Freezing

Because of the fresh produce and the candied nuts, I don’t recommend freezing this salad. The texture of apples and kale won’t hold up well once thawed, turning mushy and unappetizing.

Reheating

This salad is best served cold or at room temperature, so no reheating needed! If you want warmth, try gently reheating leftover bacon on the stove but keep the rest of the salad fresh and cool.

FAQs

Can I use a different type of nut instead of pecans for the candied nuts?

Absolutely! Walnuts, almonds, or even cashews can work well. Just follow the same method for coating and baking; they’ll add their own unique flavor and texture to the salad.
How do I make sure the candied pecans stay crunchy?

Make sure to spread the pecans in a single layer on the baking sheet and cool them completely before adding to the salad. Store any leftovers in an airtight container to maintain crunchiness.
Can I prepare this salad ahead of time?

You can prep the vinaigrette and candied pecans a day ahead, but toss the dressing with the kale and other ingredients just before serving to keep everything fresh and crisp.
Is it okay to use pre-washed bagged kale?

Pre-washed kale works fine—just make sure to pat it dry thoroughly. Excess moisture can dilute the dressing and make the salad soggy faster.

Final Thoughts

This Apple Cranberry Pecan Salad with Candied Nuts Recipe has become one of those go-to dishes I make when I want something that’s hearty but fresh, sweet but savory, and simple yet impressive. It’s the kind of salad I bring to friends’ dinners, and it always gets compliments and requests for the recipe. I hope you enjoy making it just as much as I do—and that it becomes a delicious new favorite in your home, too!