Warm Kale Maple Mustard (Print Version)

Tender kale meets warm maple-mustard glaze with 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

# Directions:

01 - Place the 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.
05 - Transfer to a serving platter or individual bowls. Top with crumbled feta cheese, if desired. Serve immediately while warm.

# Expert Tips:

01 -
  • The warm dressing softens the kale without cooking it into mush, so it stays texturally interesting and bright green.
  • It's ready in twenty minutes, which means you can make it on a Tuesday night without turning your kitchen upside down.
  • The maple-mustard combo hits that sweet-savory-tangy triangle that makes you want to keep eating long after you meant to stop.
02 -
  • Don't skip the emulsification step with the oil—if you just pour it in all at once, your dressing will be greasy and separate, and that's a betrayal of what this salad can be.
  • The dressing needs to be genuinely warm when it hits the kale, or you lose that tender transformation and end up with something that just tastes like cold salad with a warm note somewhere in the background.
03 -
  • Toast your own nuts if you have even five minutes—they taste infinitely better and the smell alone justifies the effort.
  • Taste the dressing before it meets the salad and adjust the maple or vinegar depending on your preference, because once it's mixed you can't take it back.
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