Apple Pecan Salad

This post may contain affiliate links. Please read my disclosure policy.

Apple Pecan Salad is flavored with a light dressing, crunchy kale and celery, lentils, and a little green onion. The overall flavor balance is sweet and juicy, earthy and piquant! Make it ahead of time or prep for the week and store in smaller batches. This salad is tasty, colorful, festive, and easy to prepare! {Gluten-Free + Vegan}

Spiriteds, kale’s infamous reputation might precede it, but it’s right at home in this Apple Pecan Salad. Leafy greens + sweet apples? And caramelized pecans + crunchy celery? DON’T MIND IF WE DO.  And what about lentils just showing up to add bulk, absorb the dressing, and distribute the flavors? UMM, EVERY YES THAT EVER YESSED. Ooh, and a smattering of green onion because why not? Apple Pecan Salad is little of this, a little of that, and whole lotta flavor!

It’s also the salad you make throughout the year because each ingredient gets its moment in the spotlight. Hello, autumn, we have apples. Oh, look, caramelized pecans that have a warm, toasty flavor? Yes, sounds perfect for (but not limited to) winter. Also, am I the only one who thinks of spring when thinking about celery and green onion? And as for the lentils? They pair with kale to keep the flavor and the textures balanced so each bite is a perfect bite.

This salad was inspired by Kat Nouri’s Kale Salad with Apples, lentils, Feta & Seeds in her cookbook, Let’s Fix Lunch! I made several adaptations for my family’s dietary needs.

Spiriteds, if all these flavors sound all good and well to you, then dive right in and let’s do this! Let’s make ourselves an Apple Pecan Salad that is as vibrant and colorful as it is delectable!

This Apple Pecan Salad is

• Sweet and savory, piquant and earthy
• Lightly filling
• Just as workable for meal prep as it is for brunch
• Gluten-free and vegan-friendly

Side note: For a vegan-friendly recipe, use 100% pure maple syrup or agave nectar for the dressing and vegan-friendly sugar for the caramelized pecans.

Apple Pecan Salad ingredients

• Cooked lentils. Buy them precooked or prepare your own. If you do decide to cook your own lentils, then just know it doesn’t take too long!
• Kale. Rinse and drain the leaves. Then roughly chop them and remove any spines.
• Apples. I LOVE Pink Lady apples for this recipe, however, any other variety will also work.
• Caramelized pecans. We go absolutely bonkers for these. They take the salad from meh to mouthwatering, and they pair with the bitter, peppery kale particularly well. If you need a vegan salad, then ensure the sugar you use to make your caramelized pecans is also vegan.
• Celery. 3-4 stalks, rinsed, sliced, and ready to go. 
• Green onion. A small amount and thinly sliced.
• For the dressing: Olive oil, a splash of apple cider vinegar, 100% pure maple syrup, and a pinch of sea salt.

Side note: We love Caramelized Chopped Pecans so much they have their own recipe on the blog! Same for How to Cook Lentils!

How to make Apple Pecan Salad

1. Prepare the lentils according to package instructions and set aside to cool. While the lentils are cooking, roughly chop the kale and remove the spines, chop the apples, slice the celery, and slice the onions. Transfer them to a large mixing bowl and set aside.
2. To a skillet add the chopped pecans and granulated sugar. Cook on a MEDIUM-HIGH heat for about 10-15 minutes, stirring occasionally so the pecans don’t burn. As the chopped pecans cook, stir more frequently because they’ll go from under cooked to overcooked in a matter of seconds. When the desired doneness is reached, carefully transfer the pecans to a piece of parchment paper to let cool. Once cooled, then break apart the caramelized chopped pecan clumps by hand and store them in an airtight container at room temperate for up to 5 days (periodically check the freshness to ensure they don’t go stale).
3. In a small dish or jar, combine the salad dressing ingredients and set aside.
4. When the lentils have cooked and cooled, then stir them into the salad, along with the caramelized pecans. Drizzle the dressing over the salad ingredients and toss to evenly coat. Serve immediately or refrigerate leftovers in an airtight container and consume within 1-2 days.

Recipe variations

• While kale is perfect here, other leafy greens will also work, including spinach, romaine, and dark leaf lettuces. Butterhead will work, too, but please note, it is softer than the varieties just mentioned and may sink under the weight of the salad ingredients.
• Instead of the suggested dressing here, use another you like. For best results, stick closer to light vinaigrettes, including those made with olive oil and a balsamic vinegar or apple cider vinegar match-up. 

Meal-prep/prep-ahead notes

• Meal prep: Prepare the salad like you normally would. However, layer in the following order the apples, celery, lentils, and onion on the bottom of 2-3 jars or storage containers. Then layer next with the leafy greens and caramelized pecans. Add your desired dressing just prior to serving and ENJOY!
• Prep-ahead: You can also prepare the ingredients a day ahead of when you plan to serve your salad. Chop the kale and apples, slice the celery and green onions, and cook the lentils. Refrigerate items separately and assemble, along with the dressing, in a large mixing bowl just prior to serving friends, family, or framily.

More tasty, crunchy bites!

If you love the sweet and savory crunch-much textures of this Apple Pecan Salad, then you’ll also enjoy these colorful, vibrant treats!

• Berry Spinach Salad
• Pomegranate Pear Salad
• Fresh Mixed Berry Salad
• Pomegranate Orange Salad
• Strawberry Almond Salad

Spiriteds, stay well and stay wild. Jump into the fun when you can, and always remember I’m glad you’re here. ❤️ 

Apple Pecan Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Apple Pecan Salad is flavored with a light dressing, crunchy kale and celery, lentils, and a little green onion. The overall flavor balance is sweet and juicy, earthy and piquant! Make it ahead of time or prep for the week and store in smaller batches. This salad is tasty, colorful, festive, and easy to prepare! {Gluten-Free + Vegan}

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: 4 servings 1x
• Category: Salads and Dressings
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

For the salad:

• 1 cup cooked lentils
• 4 cups kale, roughly chopped and spines removed
• 2 sweet apples, chopped
• 3–4 celery stalks, sliced
• 1/4 cup green onion, thinly sliced

For the caramelized chopped pecans:

• 1 cup chopped pecans
• 1/4 cup granulated sugar

For the dressing:

• 1/2 cup olive oil
• 2 tablespoons apple cider vinegar
• 2 teaspoons 100% pure maple syrup
• Pinch of sea salt

Cook Mode Prevent your screen from going dark

Instructions

1. Prepare the lentils according to package instructions and set aside to cool. While the lentils are cooking, roughly chop the kale and remove the spines, chop the apples, slice the celery, and slice the onions. Transfer them to a large mixing bowl and set aside.
2. To a skillet add the chopped pecans and granulated sugar. Cook on a MEDIUM-HIGH heat for about 10-15 minutes, stirring occasionally so the pecans don’t burn. As the chopped pecans cook, stir more frequently because they’ll go from under cooked to overcooked in a matter of seconds. When the desired doneness is reached, carefully transfer the pecans to a piece of parchment paper to let cool. Once cooled, then break apart the caramelized chopped pecan clumps by hand and store them in an airtight container at room temperate for up to 5 days (periodically check the freshness to ensure they don’t go stale).
3. In a small dish or jar, combine the salad dressing ingredients and set aside.
4. When the lentils have cooked and cooled, then stir them into the salad, along with the caramelized pecans. Drizzle the dressing over the salad ingredients and toss to evenly coat. Serve immediately or refrigerate leftovers in an airtight container and consume within 1-2 days.

Notes

• While kale is perfect here, other leafy greens will also work, including spinach, romaine, and dark leaf lettuces. Butterhead lettuce may work but please note it is a softer leaf and may sink under the weight of the salad ingredients.
• Instead of the suggested dressing here, use another you like. For best results, stick closer to light vinaigrettes, including those made with olive oil and a balsamic vinegar or apple cider vinegar match-up. 
• For a vegan-friendly recipe, use 100% pure maple syrup or agave nectar for the dressing and vegan-friendly sugar for the caramelized pecans.
• Meal prep: Prepare the salad like you normally would. However, layer in the following order the apples, celery, lentils, and onion on the bottom of 2-3 jars or storage containers. Then layer next with the leafy greens and caramelized pecans. Add your desired dressing just prior to serving and ENJOY!
• Prep-ahead: You can also prepare the ingredients a day ahead of when you plan to serve your salad. Chop the kale and apples, slice the celery and green onions, and cook the lentils. Refrigerate items separately and assemble them along with the dressing in a large mixing bowl just prior to serving friends, family, or framily.
• Helpful blog posts: Caramelized Chopped Pecans and How to Cook Lentils