Kale Salad With Kohlrabi, Candied Pecans, and Pops of Vibrant Citrus Can Brighten Your Day

Hearty kale can be dressed and ready hours ahead. Elizabeth Fuller/TCA

We wanted to create a make-ahead salad that would complement and enhance a main course. Using kale as the hearty base meant the dish could be dressed and ready to go hours ahead of time without compromising taste, texture, or appearance.

Adding raw kohlrabi meant minimal preparation with maximum crunch. Taking advantage of seasonal fruit, we incorporated orange to add a bright burst of color and refreshing, juicy, and sweet flavor. To tie the salad together, we infused cumin into both a punchy vinaigrette and crunchy pecans.

Kale Salad With Kohlrabi, Orange, and Candied Pecans

Serves 6 to 8

• 1 large egg white
• 2 tablespoons granulated sugar
• 2 tablespoons packed brown sugar
• 1 tablespoon unsalted butter, melted
• 1 1/2 teaspoons ground cumin, divided
• 1 1/2 teaspoons table salt, divided
• Pinch cayenne pepper
• 1 cup pecans
• 1/4 cup extra-virgin olive oil, divided
• 3 tablespoons cider vinegar
• 1/4 teaspoon pepper
• 2 oranges
• 12 ounces (10 cups) curly kale, stemmed and chopped
• 2 ounces (2 cups) frisee, torn into bite-size pieces
• 8 ounces (1 cup) kohlrabi, trimmed, peeled, and cut into 2-inch-long matchsticks

1. Adjust oven rack to middle position and heat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper. Whisk egg white in a bowl until frothy. Add granulated sugar, brown sugar, melted butter, 1/2 teaspoon cumin, 1/2 teaspoon salt, and pinch of cayenne; whisk until combined. Add pecans and stir to evenly coat.

2. Spread pecans on prepared sheet in a single layer and bake until deeply browned and fragrant, 20 to 25 minutes, stirring halfway through baking. Transfer sheet to wire rack and let cool completely, about 20 minutes. Transfer pecans to a cutting board and chop into 1/2-inch pieces. (Pecans can be stored at room temperature for up to one week.)

3. Meanwhile, whisk 3 tablespoons each oil, vinegar, 1/4 teaspoon pepper, remaining 1 teaspoon cumin, and remaining 1 teaspoon salt together in a small bowl. Cut away peel and pith from oranges. Quarter oranges, then slice crosswise 1/4-inch thick.

4. Combine kale and remaining 1 tablespoon oil in a large bowl. Gently knead and squeeze kale until leaves are evenly coated, have started to soften, and are slightly wilted, about 1 minute. Add oranges, pecans, frisee, kohlrabi, and vinaigrette and toss until well combined. Transfer salad to platter and serve.

Recipe note: Salad can be stored at room temperature for up to three hours or refrigerated for up to two days; if refrigerating, add pecans just before serving.

Dear Readers: We would love to hear from you. What topics would you like to read about? Please send your feedback and tips to [email protected].