Warm Kale Salad With Maple Mustard (Printable Version)

Tender massaged kale with warm maple-mustard glaze, toasted nuts, and dried cranberries for a vibrant, comforting dish.

# What You’ll Need:

→ Salad

01 - 1 large bunch curly kale, about 8 cups, stems removed and leaves torn
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 Guide:

01 - Place kale in a large bowl. Drizzle with 1 tablespoon olive oil and sprinkle with sea salt. Massage the kale for 2 to 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 the warm maple mustard dressing over the massaged kale and toss to coat thoroughly.
04 - Add the dried cranberries, toasted pecans or walnuts, and sliced red onion. Toss gently to combine.
05 - Transfer to a serving platter or individual bowls. Top with crumbled feta cheese if desired. Serve immediately while warm.

# Additional Tips::

01 -
  • The warm dressing transforms tough kale into something silky and deeply flavorful in minutes.
  • Sweet cranberries and crunchy nuts make every forkful feel like a little celebration.
  • It holds up beautifully for hours, so you can prep ahead without soggy greens.
  • The maple mustard combo is so good you'll start putting it on everything else too.
02 -
  • Don't skip the massaging step, it's the difference between chewy, bitter kale and tender, sweet greens that actually taste good.
  • Warm the dressing gently and don't let it bubble or boil, or the emulsion can break and turn greasy.
  • Toast your nuts in a dry skillet until fragrant, it only takes a few minutes and the flavor boost is enormous.
03 -
  • Use your hands to toss the salad after adding the dressing, it distributes everything more evenly and feels more connected to the process.
  • If you want the feta to melt slightly into the warm kale, add it right after dressing the greens instead of at the end.
  • Make a double batch of the maple mustard dressing and keep it in the fridge, it's incredible on roasted vegetables, grain bowls, and even as a marinade for chicken.
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