Name: Make-Ahead Kale Salad with Pecan Dressing
Total time: 2 h 20 min
Yield: Serves 6 to 8
Ingredients: 1 cup pecans, toasted (½ cup whole, ½ cup chopped coarse); ¼ cup extra-virgin olive oil; 3 tablespoons cider vinegar; 2 tablespoons water; 1 small shallot, chopped; 1 tablespoon maple syrup; 1¼ teaspoons table salt; ¼ teaspoon pepper; 1 pound lacinato kale, stemmed and cut into 1-inch pieces (16 cups); ½ large fennel bulb, stalks discarded, bulb halved, cored, and sliced thin (2 cups); 9 ounces grapes, halved (1½ cups); 2 ounces blue cheese, crumbled (½ cup)

Make-Ahead Kale Salad with Pecan Dressing

By Amanda Luchtel

Published on September 3, 2024

Time

20 minutes, plus 2 hours chilling

Yield

Serves 6 to 8

FEATURED COMMENT

"One of the best salads I’ve ever made! This would be PERFECT to prep ahead for Thanksgiving." —George K.

Kale salad with fennel, grapes, blue cheese, and pecans on a serving platter

Ingredients

1 cup pecans, toasted (½ cup whole, ½ cup chopped coarse)¼ cup extra-virgin olive oil3 tablespoons cider vinegar2 tablespoons water1 small shallot, chopped1 tablespoon maple syrup1¼ teaspoons table salt¼ teaspoon pepper1 pound lacinato kale, stemmed and cut into 1-inch pieces (16 cups)½ large fennel bulb, stalks discarded, bulb halved, cored, and sliced thin (2 cups)9 ounces grapes, halved (1½ cups)2 ounces blue cheese, crumbled (½ cup)

Before You Begin

Lacinato kale is also known as dinosaur kale, Tuscan kale, black kale, or cavolo nero. Curly kale is not a good substitute for lacinato kale in this recipe; you can substitute an equal weight of Swiss chard, but limit the refrigeration time in step 2 to 2 hours or the chard will become too soft. We prefer red grapes in this recipe for their bright color, but green grapes are equally delicious here.

Make Ahead: Dressing can be refrigerated up to 1 week. (It will thicken as it sits; thin with water, stirring in 1 teaspoon at a time, until returned to original consistency.) Kale and fennel can be dressed and refrigerated up to 12 hours.

Instructions

Process ½ cup toasted whole pecans, ¼ cup extra-virgin olive oil, 3 tablespoons cider vinegar, 2 tablespoons water, 1 chopped small shallot, 1 tablespoon maple syrup, 1¼ teaspoons table salt, and ¼ teaspoon pepper in blender until smooth, 1 to 2 minutes, scraping down sides of blender jar as needed. (Dressing can be refrigerated for up to 1 week. It will thicken as it sits; thin with water, stirring in 1 teaspoon at a time, until returned to original consistency.)

Transfer dressing to large bowl. Add 16 cups stemmed lacinato kale cut into 1-inch pieces and ½ large fennel bulb, halved and thinly sliced and toss to coat. Refrigerate until kale is slightly wilted, at least 2 hours or up to 12 hours.

Add 1½ cups halved grapes, ½ cup crumbled blue cheese, and ½ cup coarsely chopped toasted pecans to kale mixture and toss to combine. Season with salt and pepper to taste. Transfer salad to serving platter. Serve.