Warm Kale with Maple Mustard (Printable)

Tender kale meets warm maple-mustard glaze with crunchy nuts and sweet cranberries.

# What You'll Need:

→ Salad

01 - 1 large bunch curly kale, about 8 cups, stems removed, 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 just warm, slowly whisk in the 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.

# Expert Suggestions:

01 -
  • The warm dressing wilts the kale just enough to make it silky while keeping it hearty, not soggy.
  • It comes together in 20 minutes but tastes like you spent way more time on it.
  • The sweet and tangy flavors feel comforting without being heavy, so you can eat it any season and feel good about it.
02 -
  • Don't skip the massage step—it's the difference between tough kale that no one eats and kale that people actually enjoy.
  • Keep the dressing warm when you pour it over the kale; cold dressing on warm greens won't have the same tender, melting effect.
  • If you make this ahead, the kale will soften and wilt down as it sits, which is fine, but it's truly best eaten within an hour of assembling.
03 -
  • Toast your own nuts in a dry skillet over medium heat for 3–4 minutes if you have time—they'll taste fresher and more flavorful than store-bought toasted.
  • Use a microplane or box grater to shred the red onion if you want it to soften and distribute more evenly throughout the salad.
  • Make the dressing in advance and reheat gently just before serving to save time, but assemble the salad right before eating so the kale stays vibrant.
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