The Thanksgiving planner
Thanksgiving recipes · Vegetables and salad

Kale, apple and pecan salad

The fresh, crunchy thing the table needs. Massaged kale holds for hours, so dress it before guests arrive.

20 min hands-on20 min start to finishNo oven on ThursdayTravels well
VegetarianGluten-free
Cooking for46810121620
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Kale, apple and pecan salad

Photo: Vegan Feast Catering, CC BY 2.0

When to make it

Wash and dry the kale and make the dressing up to 2 days ahead. Toss up to 3 hours before dinner.

Add it to your plan and Chef puts these on the right days, and fits it into your oven on Thursday.

For 12

  • 2½ buncheslacinato kale stems removed, thinly sliced
  • 2½crisp apples thinly sliced
  • 1 cuppecans toasted
  • ½ cupdried cranberries
  • 4 ozaged cheddar or Parmesan shaved
  • ½ cupolive oil
  • 3½ tbspapple cider vinegar
  • 1¼ tbspmaple syrup
  • 1¼ tspDijon mustard
  • ½ tspkosher salt

How to make it

  1. Dressing

    Shake the oil, vinegar, maple, mustard and salt in a jar.

  2. Massage

    Put the kale in a big bowl with half the dressing and squeeze it with your hands for 2 minutes, until it darkens and softens.

  3. Toss

    Add the apples, pecans, cranberries, cheese and the rest of the dressing and toss.

Chef's notes

  • Slice the apples last and toss them in the dressing right away so they don't brown.

More for the table

Cranberry sauce with orange15 min · Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-freeParker House rolls3 hr · VegetarianSkillet cornbread35 min · VegetarianRoasted butternut squash soup1 hr 10 min · Vegetarian, Gluten-freeBourbon pecan pie4 hr · VegetarianDry-brined roast turkey4 hr · Gluten-free, Dairy-free

Every recipe here is Chef Amazing's own, written for this planner, with real quantities. Scale it with Cooking for, or add it to your plan and Chef scales it to your guest list.

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