Warm Kale Maple Mustard (Printable)

Tender kale tossed with warm maple-mustard dressing, crunchy pecans, and dried 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 make it:

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.

# Helpful Hints:

01 -
  • The warm dressing coaxes the kale into buttery tenderness without any cooking required, which feels like cheating in the best way.
  • It actually tastes better immediately after assembly, so there's no waiting around or complicated timing.
  • The maple-mustard balance hits that sweet-tangy-savory zone that keeps you coming back for more bites than you planned.
02 -
  • Don't skip the kale massage step thinking you can just pour warm dressing on raw leaves—that massage breaks down cellular walls and makes the leaves absorb the flavors rather than just sitting on top of them.
  • Make sure your nuts are actually toasted and still have some texture; if they're old and stale, they'll drag the whole salad down and none of the other bright flavors will matter.
03 -
  • If you're making this for a crowd and worried about timing, you can massage the kale and make the dressing separately, then combine them just before serving so everything stays warm and vibrant.
  • Roasted squash or fresh apple slices stirred in at the last second add textural interest without requiring any extra cooking on your part, and they play beautifully with the maple note.
Go back