Warm Kale Maple Mustard (Printable)

Tender kale with warm maple-mustard glaze, toasted nuts, and 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

# How-To Steps:

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 just 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 thoroughly to coat evenly.
04 - Add the dried cranberries, toasted pecans or walnuts, and sliced red onion. Toss gently to incorporate.
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 transforms kale from something you feel obligated to eat into something you actually crave, especially on cooler days.
  • It comes together faster than you'd think, making it a weeknight hero that doesn't taste rushed or lazy.
  • The sweet-tangy-savory balance keeps you reaching for bite after bite, with no guilt about seconds.
02 -
  • Don't skip the kale massage step—it's not just for show, it actually breaks down the cell walls and makes the leaves absorb the dressing like they're meant to.
  • The dressing must be warm when it hits the kale, because cold dressing won't penetrate the way it should and the salad loses its whole personality.
03 -
  • If your dressing looks broken or separated after adding the oil, set it off the heat, grab a fresh bowl, add a tiny spoonful of mustard, and slowly whisk the broken dressing in—it'll come back together like magic.
  • Don't chop your nuts to powder; rough chunks add the textural surprise that keeps each bite interesting instead of uniform and forgettable.
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