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.
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.