We always love a good kale salad, and we developed this recipe especially for Thanksgiving.
It has a few steps, but it’s really easy to put together. And it provides a lemon-y, vinegar-y, and slightly sweet counterpoint to the other more savory flavors on your Thanksgiving table.
Kale Salad with Apples, Pears, and Pecans + Cornbread Croutons
1 bunch lacinato kale, center stems removed
Juice from 1 lemon
4 tablespoons olive oil, divided
1 1/2 cups cornbread, cubed
3 dashes champagne vinegar
2 teaspoons maple syrup
Half of a shallot, minced, about 1 tablespoon
Kosher salt and cracked black pepper, to taste
2 pears, sliced
2 apples, sliced
1/4 cup pecans, toasted in microwave for 1-2 minutes
Fresh thyme, to garnish
1. Into a large bowl, place the kale, lemon, and 1 tablespoon of olive oil. Using your hands, incorporate the liquids into the kale until it is tender, for about 3 to 5 minutes. Set aside.
2. Preheat the oven to 375 degrees. On a parchment-lined baking sheet, add the cubes of cornbread and drizzle with 2 tablespoons olive oil. Toss to coat. Bake for 10 minutes or until golden brown.
3. To make the dressing, into a jar add 1 tablespoon olive oil, champagne vinegar, maple syrup, and minced shallot. Season with salt and pepper. Place lid on jar and shake to emulsify. Set aside.
4. Place prepared kale into a serving dish. Garnish with the sliced pears*, croutons, pecans, and thyme. Drizzle the dressing over the salad and serve.
*As an alternative, halve the pears and score them, searing them flesh-side-down in a skillet on medium high with melted butter.