Spicy Kale Salad w/Toasted Pecans

12 Oct

kale salad - purple kale chopped

We’re loving kale salads these days, so I’m always on trying to come up with new ways to “dress” the healthy greens.  I recently came up with a simple dressing that worked very well.  I added some toasted pecans in the salad, since they were so nice in the “Red (Purple) Salad” I’ve made before.  I think the pecans add a nice earthy flavor as well as texture, and complements the heat from the serrano chili.  The salad pairs well with meat, such as a pork chop, but it’s also great on its own.  It keeps well and tasted great the next day, too!


  • 1 bunch of kale, ends trimmed, chopped chiffonade
  • 1/2 cup pecan, chopped and toasted
  • 1 red onion, finely sliced


  • 1 serrano chili, minced (seeds in)
  • 1 tbsp thyme leaves, minced
  • 3 cloves garlic, minced
  • 3 tbsp white wine vinegar
  • 1 tbsp Dijon mustard
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper

On medium low heat, toast pecan bits in a pan for about 5 minutes or so, moving them around frequently, until they are slightly browned.  Set aside.

kale salad - toasted pecan

Mix the ingredients for the dressing.

In a large bowl, toss together the kale, red onion and pecan.  Add the dressing and mix well.

kale salad - mixed

Serve and enjoy!

kale salad - plated


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