An Autumn Kale and Pecan Salad You Need To Try

Celebrate fall with this Autumn Kale and Pecan Salad, featuring figs, squash, apples, and a homemade maple-thyme vinaigrette!

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Fall in Love with this Salad!

This vibrant recipe features seasonal ingredients—roasted butternut squash, figs, and crisp apples—on a bed of red Russian kale, enhanced by Sweet and Spicy Pecans from Santé Nuts.

The maple-thyme vinaigrette perfectly complements the salad's flavors and is easy to make.

The Kind of Kale Matters

The most common are curly and baby kale, but the variety you choose can impact your dish.

• Curly Kale: Common and best cooked due to its fibrous texture.
• Tuscan Kale (Dinosaur Kale): Deep green and delicious both cooked and raw, often used in soups.
• Red Russian Kale: Features red or purple stems and is great for salads.
• Baby Kale: A younger variety with a milder flavor that cooks down quickly.

For this Autumn Kale and Pecan Salad, we'll use red Russian kale, which offers the ideal texture when prepared properly. As well, it takes on a beautiful flavor from the vinaigrette!

How to Prepare Kale

Red Russian kale is quite fibrous, but you can soften it for a better texture. Start by washing the kale and patting it dry. Remove the leaves from the stems with a sharp knife, then chop the leaves into small pieces.

To soften the kale, you have a couple of options:

Vinaigrette Method: My preferred method is to prepare the vinaigrette in the salad bowl, then add the kale and use salad tongs to massage it. This not only softens the greens but also infuses them with the vinaigrette's flavor.

Olive Oil Massage: Place the chopped kale in a bowl with olive oil and massage it with your hands for three minutes. This breaks down the fibers; finish with a pinch of salt for flavor.

Three Important Ingredients

In addition to kale and pecans, here are a few others:

• Quinoa: A gluten-free grain that adds heartiness, making the salad more filling. I love the combination of kale and quinoa!
• Dried Cranberries: They provide a sweet and tangy flavor that complements the kale, along with a nice textural contrast to the crisp apple and roasted butternut squash.
• Goat Cheese: This creamy, tart cheese pairs perfectly with the fruits and pecans, enhancing the salad's overall flavor.

Tip: Cook your quinoa in broth instead of water for added flavor and nutrients, making the salad even more satisfying.

How to Cook Butternut Squash

A key component of this salad is the roasted butternut squash, which adds seasonal flavor and pairs beautifully with the thyme-maple vinaigrette. Its sweetness balances the tart goat cheese and the slight bitterness of the kale.

To cook butternut squash, preheat the oven to 350°F and line a baking tray with parchment paper. You can use half a fresh butternut squash or pre-cubed frozen squash. If using fresh, peel and cut it into bite-sized cubes. In a bowl, toss the cubes with two teaspoons of olive oil, three to four sprigs of fresh thyme, one teaspoon of maple syrup, and salt and pepper to taste.

Spread the seasoned squash in a single layer on the baking sheet and roast for 15-20 minutes until just soft but not mushy. Allow the roasted squash to cool for at least 15 minutes before adding it to the salad.

The Pecans

This salad wouldn't be complete without pecans! I believe all salads taste better with nuts, especially those from Santé Nuts, a family-owned company known for hand-roasting and seasoning their nuts in small batches. They offer a variety of flavors, including almonds, pecans, and walnuts.

I used their award-winning Sweet & Spicy Pecans in this kale salad. These crunchy, candied pecans provide a hint of heat that balances the salad's sweet flavors, complementing the roasted squash and vinaigrette.

Santé Nuts also offers other tasty options like Candied Pecans or the Bourbon Pecans. For a different recipe, try my Radicchio Salad with Pecans! Plus, you can get 15% off your order at Santé Nuts using the code 'BOTTOMLESSPIT'.

How to Make the Maple Vinaigrette

Start by adding ¼ cup of olive oil to a mason jar or salad bowl. Then, drizzle in 3 tablespoons of maple syrup and 2 teaspoons of apple cider vinegar. The maple syrup adds sweetness, while the vinegar provides acidity to balance the flavors, complementing the goat cheese.

Next, mix in 2 teaspoons of fresh thyme and ½ teaspoon each of salt and pepper. Whisk everything together, and you’re done! I prefer making it in the salad bowl to add the kale directly and soften it with the dressing. If you’re concerned about overdressing, prepare the vinaigrette in a jar and add half to the salad bowl for better control.

Thyme to Make this Salad

Start by prepping the butternut squash and quinoa, as they need to cook and cool. While those are in progress, make the vinaigrette in a mason jar, reserving half for the salad bowl. Wash and cut the kale, then massage it to soften.

Next, slice one apple (Fuji or Honeycrisp work well) and three to four Black Mission figs into quarter-sized pieces. Once the quinoa is ready, add 1 cup to the kale along with ¼ cup of dried cranberries, and toss to combine. Transfer to a serving plate and top with pecans, roasted butternut squash, sliced apples, figs, and crumbled goat cheese. Dress with the remaining vinaigrette.

For added protein, consider grilled chicken or salmon roasted with fresh thyme to complement the flavors. Enjoy!