Indulge in the Crunchy, Earthy, Sweet & Salty Pecan, Kale, and Beet Salad
This Pecan, Kale, and Beet Salad is a delightful symphony of textures and flavors. It’s crunchy from the pecans and crispy kale, earthy from the roasted beets, with a perfect balance of salty and sweet notes. This versatile dish makes for an excellent, vibrant side dish, but it’s also substantial enough to be a satisfying meal in itself, especially when paired with a hearty slice of crusty bread.
Bridging the Seasons: A Salad for All Year Long
Is it spring yet? For many of us, the longing for warmer days, budding flowers, and fresh produce is palpable even when nature is still in a deep slumber. Here in Quebec City, late March through mid-May often brings an “in-between” season – a period where the extreme cold and snowstorms are behind us, but the vibrant colors of spring are still a distant dream. We navigate melting snowbanks, slushy streets, and muddy patches, all while eagerly anticipating the arrival of true spring. It’s a time when everyone talks about summer festivals, lazy afternoons on sun-drenched terraces, and the joy of barbecued meals, yet we know there are still *so many weeks* to endure before those idyllic scenes become reality.
While the internet often explodes with light, fresh spring recipes, innovative cocktail ideas, and grilling tips at the first hint of warmer weather, my personal cravings during this transitional period lean towards dishes that offer both comfort and color. This Pecan, Kale, and Beet Salad perfectly fits the bill. It delivers a hearty satisfaction, making it an ideal meal to enjoy by the fireside on a chilly evening, yet its bright colors and fresh ingredients serve as a hopeful promise of the summer salads to come. It’s a dish that keeps us grounded and nourished while simultaneously lifting our spirits with its vibrant appeal and delicious complexity.
The Magic of Textures: Raw and Crispy Kale
A note about this recipe’s two kale textures: One of the standout features of this beet salad is the ingenious combination of raw and crispy baked kale. This duality adds a truly interesting and dynamic dimension to the dish, enhancing both its texture and flavor profile. While you absolutely can opt to skip the crispy kale and use only raw, we highly recommend trying both. Since your oven will already be preheated for roasting the beets, it’s incredibly simple to whip up a batch of crunchy kale chips. It takes only about 5 minutes of extra baking time, and the reward is a delightful contrast that elevates the entire salad. The crispiness of the baked kale provides a wonderful counterpoint to the more tender raw leaves and the soft, earthy beets.
Mastering Your Ingredients: Tips for the Best Salad
To truly unlock the potential of this Pecan, Kale, and Beet Salad, paying attention to a few key preparation techniques for its star ingredients will make all the difference:
Perfectly Roasted Beets
Roasting beets brings out their natural sweetness and deepens their earthy flavor. When preparing your beets, ensure they are peeled and cut into uniform 1-inch cubes. This promotes even cooking. Tossing them with olive oil and a touch of maple syrup before roasting not only helps them caramelize beautifully but also adds another layer of sweet complexity. Don’t overcrowd your baking sheet; giving them space allows them to roast rather than steam, resulting in tender, flavorful bites.
Tenderizing Raw Kale
Raw kale, especially tough varieties like Lacinato or curly kale, can sometimes be a bit fibrous. A simple trick to make it more palatable and tender for your salad is to “massage” it. After washing and chopping, drizzle a small amount of olive oil over the raw kale leaves and gently massage them with your hands for 1-2 minutes. You’ll notice the leaves soften and become a brighter green. This process breaks down some of the tough fibers, making the kale much more enjoyable to eat raw.
Achieving Crispy Kale Chips
Creating those irresistible crispy kale chips is straightforward. After washing and thoroughly drying your kale (moisture is the enemy of crispiness!), toss it lightly with a small amount of olive oil and a pinch of sea salt. Spread the leaves in a single layer on a baking sheet, ensuring they don’t overlap too much. Bake them in a hot oven until they are lightly browned but still retain their vibrant green color. Watch them closely, as kale chips can go from perfectly crisp to burnt in a matter of seconds. They will crisp up further as they cool, so don’t over-bake them in the oven.
The Essential Dressing
A simple yet potent dressing ties all the flavors of this salad together. The combination of extra-virgin olive oil, red wine vinegar, Dijon mustard, and fresh garlic creates a tangy, slightly pungent vinaigrette that complements the sweetness of the beets and the richness of the pecans. Preparing the dressing an hour or more in advance allows the flavors to meld, creating a more harmonious blend. Shaking it vigorously in an airtight container emulsifies the ingredients, resulting in a smooth, flavorful dressing.
Nutritional Highlights of This Wholesome Salad
Beyond its incredible taste and satisfying textures, this Pecan, Kale, and Beet Salad is a powerhouse of nutrition. Kale is renowned for being a superfood, packed with vitamins A, C, and K, as well as essential minerals and antioxidants. Beets are excellent sources of folate, manganese, and potassium, known for their anti-inflammatory properties and ability to support heart health. Pecans contribute healthy fats, fiber, and protein, adding to the salad’s satiety and providing sustained energy. Even the addition of bacon (optional for vegans) offers a savory boost, while Parmigiano-Reggiano delivers calcium and a rich umami flavor. This salad truly offers a blend of deliciousness and wellness in every bite.
Pin Recipe
Pecan, Kale, and Beet Salad
4
servings
Marie Asselin (foodnouveau.com)
Ingredients
-
2
tbsp
30 ml extra-virgin olive oil -
1
tsp
5 ml red wine vinegar -
1
tsp
5 ml Dijon mustard -
1
garlic clove
peeled and crushed - A pinch of sea salt
- For the roasted beets
-
3
large beets
1 lb (454 g), peeled and cut into 1-in (2-cm) cubes -
1
tbsp
15 ml extra-virgin olive oil -
2
tbsp
30 ml maple syrup - Sea salt and black pepper
- For the salad
-
6
cups
1.4 L raw kale, tough stems removed, leaves chopped in wide strips -
1
tsp
5 ml extra-virgin olive oil -
4
slices
of cooked bacon
chopped in bite-sized pieces - Parmigiano-reggiano cheese
- A generous handful of Spicy & Sweet Cocktail Pecans
Instructions
-
Make the dressing: Combine all the dressing ingredients – olive oil, red wine vinegar, Dijon mustard, crushed garlic, and a pinch of sea salt – in an airtight glass container, such as a small Mason jar. Seal tightly and shake vigorously until well combined and emulsified. For the best flavor, prepare the dressing at least an hour in advance and let it rest, allowing the flavors to meld beautifully. You can even make it a day ahead and store it in the refrigerator.
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Prepare the roasted beets and the kale chips: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier. Place the peeled and cubed beets into a mixing bowl. Drizzle with 1 tbsp (15 ml) extra-virgin olive oil, 2 tbsp (30 ml) maple syrup, a generous pinch of sea salt, and a dash of freshly ground black pepper. Toss well with your hands or a spoon, ensuring all beet cubes are evenly coated with the oil and syrup mixture. Spread the seasoned beets in a single layer on the prepared baking sheet, making sure not to overcrowd them for optimal roasting. Roast for approximately 40 minutes, or until the beets are tender and can be easily pierced with the tip of a knife. Their edges should look slightly caramelized.
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While the beets are roasting, prepare your kale chips. Line a second baking sheet with parchment paper. Take about 2 cups of the chopped kale leaves (reserving the rest for raw salad), place them in a mixing bowl, and add 1 tsp (5 ml) extra-virgin olive oil. Using your hands, gently rub and massage the kale leaves together for a minute or two, ensuring they are all lightly coated with olive oil. Spread these oiled kale leaves in a single layer on the second parchment paper-lined baking sheet and sprinkle lightly with a pinch of sea salt. About five minutes before the beets are finished cooking, add the kale to the oven. Toast until the kale is lightly browned and perfectly crispy, but still bright green. It’s crucial to watch them carefully as they can burn quickly. The kale will continue to crisp up as it cools, so avoid over-baking.
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Once both the kale chips and roasted beets are cooked, remove them from the oven. Allow both roasted vegetables to cool completely to room temperature on their respective baking sheets. This cooling process is essential for the kale chips to achieve maximum crispiness and for the beets to be safe to handle and integrate into a cold salad. This will take at least 30 minutes.
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Assemble the salad: In a large salad bowl, combine the remaining raw kale (massaged, if desired, with a tiny bit of olive oil for tenderness), the cooled roasted beets, the Spicy & Sweet Cocktail Pecans (or plain toasted pecans), and the chopped cooked bacon bits. Drizzle with the prepared dressing, starting with a small amount and adding more to your liking, tossing gently to ensure all ingredients are well coated. Divide the salad among individual plates or serving bowls. Top each serving generously with shavings of Parmigiano-Reggiano cheese and the crunchy kale chips you prepared earlier. Serve immediately to enjoy the delightful textural contrasts.
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MAKE IT DAIRY-FREE: To adapt this recipe for a dairy-free diet, simply omit the Parmigiano-Reggiano cheese. You can also replace it with your favorite lactose-free or vegan cheese shreds or crumbles for a similar savory note.
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MAKE IT VEGAN: For a fully vegan version, first omit the bacon. Next, replace the Parmigiano-Reggiano with a plant-based alternative such as shaved vegan cheese or nutritional yeast for a cheesy umami flavor. The rest of the ingredients and the dressing are naturally vegan-friendly.
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Recipe Credit: Marie Asselin. The recipe was previously published in French by Fou des foodies.
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Serving Suggestions and Customizations
While this Pecan, Kale, and Beet Salad is fantastic on its own or with a slice of crusty bread, its versatility allows for many delicious pairings and customizations. For a more substantial main course, consider adding grilled chicken breast, seared salmon, or a hearty scoop of quinoa for a complete vegetarian meal. If you’re looking to elevate the flavor profile, crumbled goat cheese or feta cheese can offer a creamy, tangy contrast to the earthy beets. Dried cranberries or cherries could introduce another layer of sweet-tartness, complementing the maple syrup in the beets. Feel free to experiment with different nuts if pecans aren’t your preference, such as walnuts or almonds, for varying textures and flavors. This salad is a canvas for your culinary creativity!
This vibrant and wholesome salad is more than just a dish; it’s an experience. It brings together the best of hearty, comforting ingredients with fresh, bright flavors, making it suitable for any season and any occasion. Whether you’re navigating the lingering chill of late winter or enjoying a warm summer evening, the Pecan, Kale, and Beet Salad promises a delicious and satisfying plate every time. We hope you enjoy preparing and savoring this unique combination as much as we do!