Name: Kale Salad With Pecan Vinaigrette
Yield: 8 Servings
Ingredients: 1½ cups pecans; 2 garlic cloves, finely grated; ½ cup extra-virgin olive oil; 2 Tbsp. drained capers; 1 Tbsp. honey; ⅓ cup apple cider vinegar; Kosher salt, freshly ground pepper; 2 large bunches Tuscan kale, ribs and stems removed, leaves thinly sliced; 1 bunch radishes, trimmed, thinly sliced

Kale Salad With Pecan Vinaigrette recipe

Photograph by Emma Fishman, Food styling by Susie Theodorou, Prop styling by Sophie Leng

This dressing checks all the boxes: It’s nutty, salty, savory, and just sweet enough, with a hefty texture that holds its own against sturdy kale. Make it ahead of time and dress your salad before you put the finishing touches on your Thanksgiving meal; the salad should sit for a few minutes before serving to ensure the kale is tender. If you don’t have a food processor, you can chop your ingredients by hand—the finished dressing won’t be as creamy, but it will still taste great.

What you’ll need

Food Processor
$70 At Amazon
Rimmed Baking Sheet
$33 At Amazon
Microplane Grater
$18 At Amazon
Cutting Board
$10 At IKEA

Recipe notes

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