Apple Cranberry Pecan Salad

Step 1

Heat a large cast iron skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.

Step 2

In a large bowl, whisk together vinegar, shallot and Dijon; let stand 5 minutes. Whisk in olive oil and honey; season with salt and pepper, to taste. Stir in kale and massage for 1 minute.

Step 3

Top with bacon, apple, celery, cranberries, feta cheese and candied pecans, and gently toss to combine.

Step 4

Preheat oven to 300 degrees F. Line a baking sheet with parchment paper; set aside.

Step 5

In a medium bowl, whisk egg white until frothy, about 1-2 minutes. Whisk in sugar, salt, pumpkin pie spice and cayenne pepper.

Step 6

Stir in pecans until well combined and evenly coated.

Step 7

Spread pecan mixture onto the prepared baking sheet in an even layer. Place into oven and bake for 25-30 minutes, stirring at halftime. Let cool completely.