Kale Salad with Kohlrabi, Orange, and Candied Pecans

Ingredients

• 1 egg white (large)
• 2 tbsp granulated sugar
• 2 tbsp brown sugar (packed)
• 1 tbsp unsalted butter (melted)
• 1.5 tsp ground cumin (divided)
• 1.5 tsp table salt (divided)
• cayenne pepper (pinch)
• 1 cup pecans
• 0.25 cup extra-virgin olive oil (divided)
• 3 tbsp cider vinegar
• 0.25 tsp pepper
• 2 oranges
• 12 oz curly kale (stemmed and chopped (about 10 cups))
• 2 oz frisée (torn into bite-size pieces (about 2 cups))
• 8 oz kohlrabi (trimmed, peeled, and cut into 2-inch-long matchsticks (about 1 cup))

Steps

1. 1

   Adjust oven rack to middle position and heat oven to 350 degrees. Line a rimmed baking sheet with parchment paper.

2. 2

   Whisk egg white in a bowl until frothy.

3. 3

   Add granulated sugar, brown sugar, melted butter, ½ teaspoon cumin, ½ teaspoon salt, and cayenne to the egg white and whisk until combined.

4. 4

   Add pecans and stir to evenly coat.

5. 5

   Spread pecans on the prepared sheet in a single layer and bake until deeply browned and fragrant, 20 to 25 minutes, stirring halfway through baking.

6. 6

   Transfer the sheet to a wire rack and let cool completely, about 20 minutes. Transfer pecans to a cutting board and chop into ½-inch pieces.

7. 7

   Meanwhile, whisk 3 tablespoons olive oil, cider vinegar, pepper, remaining 1 teaspoon cumin, and remaining 1 teaspoon salt together in a small bowl to make the vinaigrette.

8. 8

   Cut away the peel and pith from the oranges. Quarter the oranges, then slice crosswise ¼ inch thick.

9. 9

   Combine kale and the remaining 1 tablespoon olive oil in a large bowl.

10. 10

    Gently knead and squeeze the kale until leaves are evenly coated, have started to soften, and are slightly wilted, about 1 minute.

11. 11

    Add the prepared oranges, chopped pecans, frisée, kohlrabi, and vinaigrette to the bowl and toss until well combined.

12. 12

    Transfer salad to a platter and serve.

Notes

Kohlrabi (German turnip) can be substituted with an 8-ounce turnip if unavailable. The candied nuts will be moist and slightly soft out of the oven but will become very crisp once cool. Pecans can be stored at room temperature for up to 1 week. The assembled salad can be stored at room temperature for up to 3 hours or refrigerated for up to 2 days; if refrigerating, add pecans just before serving.

Nutrition per serving

• salad
• main
• side dish
• vegetarian
• gluten-free
• kale
• holiday
• make-ahead