Massaged Kale Salad with Honeycrisp Apples, Herbed Feta & Spicy Pecans

Ingredients

For the Salad

• 1-2 bunches lacinato (dinosaur) kale, stems removed, leaves thinly sliced

• 1 Honeycrisp apple, thinly sliced

• ½ cup herbed feta cheese, crumbled (store-bought or homemade)

• ½ cup spicy candied pecans (see below or use store-bought)

• Optional: Grilled chicken breast or salmon fillet, sliced

For the Lemon Garlic Vinaigrette

Pro tip: I often use Tessemae’s Organic Lemon Garlic Dressing & Marinade because it cuts down on prep steps—and it’s seriously delicious.

• ¼ cup extra virgin olive oil

• 2 tbsp fresh lemon juice (about 1 lemon)

• 1 tsp lemon zest

• 1 small garlic clove, finely grated or minced

• 1 tsp Dijon mustard

• 1 tsp honey or maple syrup (optional, for balance)

• Pinch of kosher salt and freshly ground black pepper

For the Spicy Pecans (if making your own)

• 1 cup raw pecans

• 1 tbsp maple syrup or honey

• ½ tsp cayenne pepper

• ½ tsp smoked paprika

• Pinch of sea salt

Instructions

1. Make the Spicy Pecans

Preheat oven to 350°F (175°C). Toss pecans with maple syrup, cayenne, paprika, and salt. Spread on parchment-lined baking sheet and toast for 8–10 minutes, stirring once. Let cool completely.

2. Prepare the Kale

Place kale in a large bowl. Drizzle with a bit of olive oil and a pinch of salt. Massage with clean hands for 1–2 minutes, until kale is softened and darkened in color.

3. Make the Vinaigrette

In a small jar or bowl, whisk together olive oil, lemon juice, zest, garlic, mustard, honey (if using), salt, and pepper. Shake or stir until emulsified.

4. Assemble the Salad

Add sliced apples, crumbled herbed feta, and spicy pecans to the massaged kale. Drizzle with vinaigrette and toss gently to combine.

5. Add Protein (Optional)

Top with sliced grilled chicken or salmon for a more filling, protein-rich meal.