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Recipe of the Month


Apple Cranberry Pecan Salad


3 slices bacondiced

¼ cup apple cider vinegar

1 medium shallotdiced

1 tablespoon Dijon mustard

 cup extra virgin olive oil

1 tablespoon honey

Kosher salt and freshly ground black pepper

1 large bunch kalestems removed and leaves shredded

1 medium applediced½ cup sliced celery

½ cup dried sweetened cranberries

½ cup crumbled feta cheese


1 large egg white

 cup sugar

¾ teaspoon kosher salt

½ teaspoon pumpkin pie spice

 teaspoon cayenne pepperoptional

2 cups pecan halves


-Heat a large cast iron skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.

-In a large bowl, whisk together vinegar, shallot and Dijon; let stand 5 minutes. Whisk in olive oil and honey; season with salt and pepper, to taste. Stir in kale and massage for 1 minute.

-Top with bacon, apple, celery, cranberries, feta cheese and candied pecans, and gently toss to combine.



-Preheat oven to 300 degrees F. Line a baking sheet with parchment paper; set aside.

-In a medium bowl, whisk egg white until frothy, about 1-2 minutes. Whisk in sugar, salt, pumpkin pie spice and cayenne pepper.

-Stir in pecans until well combined and evenly coated. -Spread pecan mixture onto the prepared baking sheet in an even layer. Place into oven and bake for 25-30 minutes, stirring at halftime. Let cool completely.

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