Warm Kale Maple Mustard (Printable)

Tender kale tossed with warm maple-mustard dressing, toasted nuts, and cranberries for a comforting dish.

# What You'll 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 2-3 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 warm, slowly whisk in 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 to the kale. Toss gently to distribute evenly.
05 - Transfer to a serving platter or individual bowls. Top with crumbled feta cheese if desired. Serve immediately while warm.

# Expert Tips:

01 -
  • Nutrient-Rich: A powerhouse of vitamins from fresh kale and healthy fats from pecans and olive oil.
  • Quick and Easy: Goes from prep to table in just 20 minutes with minimal cooking required.
  • Flavorful Balance: The warming maple-mustard glaze perfectly complements the earthy kale and sweet cranberries.
02 -
  • Nut Allergy: Substitute the pecans or walnuts with toasted pumpkin seeds for a nut-free alternative.
  • Gluten-Free: Always check your mustard and vinegar labels to confirm they are certified gluten-free.
  • Storage: While best served warm, leftovers can be refrigerated, though the kale will soften further over time.
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