Tender massaged kale with warm maple-mustard glaze, toasted nuts, and cranberries for a vibrant, comforting bowl.
# What You Need:
→ Salad Components
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
# Step-by-Step Guide:
01 - Place the kale in a large bowl. Drizzle with 1 tablespoon olive oil and sprinkle with sea salt. Massage the kale vigorously with your hands for 2–3 minutes until the leaves turn vibrant green and become tender to the touch.
02 - In a small saucepan over low heat, whisk together maple syrup, Dijon mustard, apple cider vinegar, black pepper, and salt. Heat until just warm and combined, then slowly whisk in the 3 tablespoons olive oil until emulsified. Remove from heat immediately.
03 - Pour the warm maple mustard dressing over the massaged kale. Toss thoroughly to ensure every leaf is evenly coated with the glaze.
04 - Add the dried cranberries, toasted pecans or walnuts, and sliced red onion to the bowl. Toss gently to distribute the ingredients evenly without crushing the delicate components.
05 - Transfer the salad to a serving platter or individual bowls. Top with crumbled feta cheese if using. Serve immediately while the dressing is still warm for the best flavor experience.
