This Pecan, Kale, and Beet Salad is crunchy, earthy, salty, and sweet — a bright, satisfying side dish or a meal on its own when served with crusty bread.
Is it spring yet? Not here in Quebec City. No flowers or buds are visible and it’s been raining for days, which has the upside of melting the tall snowbanks quickly. Each year, from late March, we’re past the extreme cold but nature hasn’t awakened, and until mid-May we trudge through slush and dirt. That in-between stretch is the hardest for me: everyone talks about summer and outdoor meals, yet there are still many weeks to get through.
While the web is filled with fresh spring recipes and grilling tips, I still crave comforting food with a few bright colors on the plate. This Pecan, Kale, and Beet Salad delivers that balance — crunchy, earthy, salty, and sweet — and makes a hearty meal with a glass of wine and a thick slice of bread. It’s the kind of dish you can enjoy by the fireside while waiting for warmer days.
About the kale textures: Combining raw kale with crispy baked kale gives the salad a pleasant contrast of textures. If you prefer, skip the crispy kale and use only raw, but since the oven is on you might as well make quick kale chips — they take only about five minutes.
Pecan, Kale, and Beet Salad
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 about 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 into wide strips
- 1 tsp 5 ml extra-virgin olive oil
- 4 slices cooked bacon chopped into bite-sized pieces
- Parmigiano-Reggiano, shaved
- A generous handful of spicy-sweet pecans
Instructions
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Make the dressing: Combine the olive oil, red wine vinegar, Dijon mustard, crushed garlic, and a pinch of sea salt in an airtight container. Shake vigorously and let rest; the dressing tastes best if made at least an hour ahead.
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Roast the beets: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss the beet cubes with 1 tbsp olive oil, 2 tbsp maple syrup, a generous pinch of sea salt, and a few turns of black pepper until well coated. Spread the beets in a single layer and roast for about 40 minutes, or until tender when pierced with a knife.
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While the beets roast, prepare the kale chips: on a second parchment-lined sheet, toss 2 cups of chopped kale with 1 tsp olive oil and a pinch of sea salt, using your hands to coat the leaves evenly. Five minutes before the beets are done, add the kale to the oven and roast just until the edges turn lightly browned while the leaves remain bright green. The chips will crisp as they cool — watch carefully to avoid burning.
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Remove the beets and kale from the oven and let them cool completely at room temperature, at least 30 minutes.
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Assemble the salad: In a large bowl, combine the remaining raw kale, cooled roasted beets, pecans, and chopped bacon. Dress to taste, toss gently, and divide among plates. Top each portion with shaved Parmigiano-Reggiano and the crispy kale chips. Serve immediately.
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Make it dairy-free: Omit the Parmesan or use a lactose-free or vegan alternative.
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Make it vegan: Omit the bacon and replace the Parmesan with shaved vegan cheese.
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Recipe credit: Marie Asselin. The recipe was previously published in French by Fou des foodies.
Did you make this?
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