Warm Kale Maple Mustard (Printable Version)

Tender massaged kale with warm maple-mustard glaze, toasted nuts, and dried cranberries for a vibrant comforting bowl.

# What You Need:

→ Salad

01 - 1 large bunch curly kale, about 8 cups, stems removed and 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

# Directions:

01 - Place kale in a large mixing bowl. Drizzle with 1 tablespoon olive oil and sprinkle with sea salt. Massage the kale vigorously 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 fully emulsified. Remove from heat.
03 - Pour the warm maple mustard dressing over the massaged kale and toss thoroughly to coat all leaves evenly.
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 the dressing is still warm.

# Expert Tips:

01 -
  • The warm dressing makes the kale tender without cooking it into submission, so it stays bright and alive on your plate.
  • It's ready in twenty minutes, which means you can have something restaurant-quality on the table before you've finished your first cup of tea.
  • The sweet and tangy balance keeps you reaching for another bite, never feeling heavy or one-note.
02 -
  • The massaging step isn't optional or just for show, it's what breaks down the kale's fibers so the warm dressing can actually penetrate instead of just sitting on the surface.
  • Don't let the dressing boil or you'll lose the delicate balance of flavors and end up with something that tastes overly concentrated and harsh.
03 -
  • Toast your own nuts in a dry pan for two to three minutes if they're raw, you'll taste the difference immediately and feel like you've unlocked a culinary secret.
  • Make the dressing first and let it cool slightly while you massage the kale, so it's warm but not scorching when you combine them.
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