This dressing checks all the boxes: It’s nutty, salty, savory, and just sweet enough, with a hefty texture that holds its own against sturdy kale. Make it ahead of time and dress your salad before you put the finishing touches on your Thanksgiving meal; the salad should sit for a few minutes before serving to ensure the kale is tender. If you don’t have a food processor, you can chop your ingredients by hand—the finished dressing won’t be as creamy, but it will still taste great.
All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.
What you’ll need
.jpg)
Food Processor
$63 At Amazon
Rimmed Baking Sheet
$30 At Amazon
Microplane Grater
$18 At Amazon
Cutting Board
$10 At IKEA
.jpg)
Recipe information
Yield
8 Servings
Ingredients
1½
2
½
2
1
⅓
2
1
Preparation
Step 1
Preheat oven to 350°. Toast pecans on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8–10 minutes. Let cool.
Step 2
Transfer a handful of pecans to a cutting board and coarsely chop; set aside for serving.
Step 3
Pulse garlic, oil, capers, honey, and remaining pecans in a food processor until nuts are in small pieces. Transfer to a large bowl and stir in vinegar; season dressing with salt and pepper.
Step 4
Add kale and radishes to bowl with dressing; toss to coat. Taste salad and season with more salt and pepper. Top with reserved chopped pecans.