Warm Kale Maple Mustard (Printable Version)

Tender kale with warm maple-mustard glaze, toasted pecans, and dried cranberries.

# What You Need:

→ Salad

01 - 1 large bunch curly kale, stems removed, leaves torn (about 8 cups)
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon sea salt
04 - 1/3 cup dried cranberries
05 - 1/3 cup toasted pecans or walnuts, roughly chopped
06 - 1/4 small red onion, thinly sliced
07 - 1/4 cup crumbled feta cheese, optional

→ Maple Mustard Dressing

08 - 3 tablespoons pure maple syrup
09 - 2 tablespoons Dijon mustard
10 - 2 tablespoons apple cider vinegar
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon salt
13 - 3 tablespoons olive oil

# Step-by-Step:

01 - Place kale in a large bowl. Drizzle with 1 tablespoon olive oil and sprinkle with sea salt. Massage the kale for 2-3 minutes until it becomes vibrant green and tender.
02 - In a small saucepan over low heat, whisk together maple syrup, Dijon mustard, apple cider vinegar, black pepper, and salt. Once combined and warm, slowly whisk in 3 tablespoons olive oil until emulsified. Remove from heat.
03 - Pour warm maple mustard dressing over massaged kale and toss thoroughly to coat evenly.
04 - Add dried cranberries, toasted pecans or walnuts, and sliced red onion to the kale mixture. Toss gently until well combined.
05 - Transfer to a serving platter or individual bowls. Top with crumbled feta cheese if desired. Serve immediately while warm.

# Expert Advice:

01 -
  • The warm dressing actually softens the kale without cooking it, so you get tender leaves without any bitterness.
  • It comes together in barely twenty minutes, making it perfect for nights when you want something homemade but not complicated.
  • The contrast of sweet cranberries, nutty pecans, and punchy mustard creates layers of flavor that feel way more sophisticated than the effort requires.
02 -
  • The dressing really does need to be warm when it hits the kale—cold dressing won't have the same effect on the leaves and you'll lose that special tender texture that makes this salad different.
  • Don't make this more than thirty minutes ahead of serving because it will continue to soften and eventually become mushy, so it's best served fresh and warm.
03 -
  • If you're making this ahead for meal prep, keep the components separate and assemble it just before eating—the dressing will continue to soften the kale otherwise.
  • Toast your own nuts if you have five minutes; the difference between store-bought and fresh-toasted is noticeable and absolutely worth it for a salad this simple.
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