Kale Salad With Apricots

Wintertime is no time to be slacking on eating your greens! Vitamin rich kale is a great choice for bolstering yourself against the winter cold.  This week, I’ve put together a sweet and crunchy kale salad with dried apricots, goat cheese and candied pecans. Perfect for lunch or as a salad to start an evening meal. Now, let’s get started. This kale salad goes together quickly!


Ingredients List

  • kale, about 3 cups
  • 1 carrot, grated
  • 1/4 cup thinly sliced onion or chives
  • 4 dried apricots, I like unsulphered
  • 1/8 cup pecan pieces
  • 1 Tbsp. pure maple syrup
  • 1/4 cup goat cheese, crumbled
  • balsamic vinegar
  • olive oil
  • salt and pepper


To candy the pecans, I used the toaster oven.  Put pecans on the greased tray. Evenly pour the maple syrup over the nuts. Only toast for a few minutes, until crunchy and glazed. Remove from pan immediately to a plate.

Toasting the pecans.

In a large salad bowl, cut up the cleaned kale leaves into pieces with kitchen scissors.

Cut up the kale.

Add the onions or chives to the salad.

Onions or chives.

Sprinkle with oil and vinegar until greens are moist but not soggy.

Oil and vinegar.

Top the kale with the shredded carrot. Distribute goat cheese over this. Then add the apricots and pecans. Add salt and pepper to taste.

Chopped dried apricots.

Serve immediately or store in the fridge for a day or so. This kale salad generously serves two and makes a beautiful presentation.

The fully assembled salad!
I know you want this salad!

Omit the maple syrup if you like. Toasted pecans are delicious plain in this salad also. Winter can be cold and long so get in the kitchen and make some really great food! I look forward to your feedback on this recipe!


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