Warm Kale Maple Mustard (Printable Version)

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

# What You'll 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 Make It:

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 Tips:

01 -
  • The warm dressing softens the kale just enough to make it genuinely enjoyable, not something you're forcing down for health reasons.
  • Maple and mustard together create this balanced sweetness and tang that tastes way more sophisticated than the five minutes it takes to make.
  • It's the kind of salad that actually fills you up and works as a side or a main depending on what mood you're in.
02 -
  • Don't skip the massaging step thinking you can just use the warm dressing to soften the kale, the massage breaks down the fibers in a way the dressing alone can't achieve.
  • The dressing separates if it sits, so make it right before you're ready to pour it, and if you're making this ahead, keep the dressing separate and warm it gently just before serving.
03 -
  • Toast your own nuts if you have five minutes, the difference between store-bought and freshly toasted is the difference between good and incredible.
  • Keep the dressing warm but not hot, anything above a gentle simmer starts breaking down the emulsion and makes it feel greasy instead of silky.
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