Kale Kohlrabi Candied Pecan Salad
The Kale Kohlrabi Candied Pecan Salad, is celebration worthy. Such a crowd pleaser with a base of greens, crunchy kohlrabi, juicy orange and candied nuts topped with a zingy dressing.
This salad can be enjoyed as is, or add other toppings such as dried cranberries for a burst of flavor. The combination of flavors, along with the different textures, make this salad a delight for the taste buds.
One of my favorite things I love about this salad is the unusual ingredients. This is a great way to introduce a guest to some new flavors like kohlrabi. Kohlrabi is often referred to as a German cabbage. It does have a slight cabbage taste that is slightly sweet and very crunchy.
Apart from being a nutritious meal option, this salad is versatile and can be customized to suit different dietary needs. For a vegan version, you can substitute the sugars in the candied pecans with maple syrup or agave nectar. You can also add grilled chicken for extra protein or serve it as a side dish with your favorite protein source.
In conclusion, the kale, kohlrabi, and candied pecan salad is a delicious and nutritious combination. That is easy to make and versatile to suit different dietary needs. Whether this is for a light lunch or a side dish for a party, this salad is a perfect choice. So, the next time you are in the mood for something healthy and delicious, give this salad a try and enjoy the benefits of these superfoods.
Kale Kohlrabi Candied Pecan Salad
Ingredients
- 1 Egg white
- 2 Tbsp Granulated sugar
- 2 Tbsp Brown sugar-packed
- 1 Tbsp Butter-melted
- 1 1/2 Tsp Cumin-divided
- 1 1/2 Tsp Salt-divided
- Pinch Cayenne pepper
- 1 Cup Pecans
- 1/4 Cup Olive oil-divided
- 3 Tbsp Apple cider vinegar
- 1/4 Tsp Black pepper
- 2 Oranges
- 10 Cups Kale-stemmed and chopped
- 2 Cups Frisee or curly endive-torn into pieces
- 1 Cup Kohlrabi-cut into 2" long matchsticks
Instructions
- Preheat oven to 350'. Line a rimmed baking sheet with parchment paper.
- Whisk egg white in a small bowl until frothy. Add sugars, butter, 1/2 teaspoon cumin, 1/2 teaspoon salt and cayenne, then whisk until combined. Add pecans and stir to coat evenly.
- Spread pecans on sheet in an even layer and bake until browned and fragrant, 20-25 minutes. Stirring halfway through baking. Transfer baking sheet to a wire rack and cool completely, 20 minutes. Once cooled chop into large pieces. Store at room temperature for up to 1 week.
- Whisk 3 tablespoons oil, vinegar, pepper, remaining cumin and rest of the salt in a small bowl. Cut away peel and pith from the oranges. Cut oranges into quarters and then slice 1/4" thick.
- Combine kale and remaining oil in a large bowl. Knead kale until leaves are evenly coated and softened, about 1 minute. Add Frisee and kohlrabi and toss with dressing. Add greens to serving platter. Top with oranges and pecans. Serve. Store leftovers in fridge.