Warm Kale With 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 and 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 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 to combine.
05 - Transfer to a serving platter or individual bowls. Top with crumbled feta cheese if desired. Serve immediately while warm.

# Expert Hints:

01 -
  • The warm dressing actually makes kale feel gentle and approachable, not like you're chewing on a health obligation.
  • Those toasted nuts and cranberries create little pockets of sweetness and crunch that keep you reaching for another bite.
  • Twenty minutes from start to table means you can make this on a Tuesday night without fussing.
02 -
  • Don't skip the massage step; it's not just for looks—it genuinely transforms the kale from tough to tender in a way that makes you want to eat it.
  • If your dressing breaks or looks separated, turn off the heat, let it cool slightly, and whisk in a teaspoon of water; it almost always comes back together.
03 -
  • Make extra dressing and keep it in a small jar; it's incredible on roasted vegetables or drizzled over grilled chicken, and it stays fresh for nearly a week.
  • If your house is cold, warm your serving bowl before plating; it keeps the salad at that perfect temperature longer and makes the whole experience feel more intentional.
Go Back