Warm Kale Maple Mustard

Experience the perfect blend of health and comfort with this Warm Kale Salad featuring a savory Maple Mustard Dressing. This recipe transforms hearty curly kale into a tender, vibrant base, complemented by the crunch of toasted pecans and the sweet pop of dried cranberries for a truly satisfying dish.

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The secret to this salad's success is the warming dressing, which gently softens the kale without losing its fresh character. It's an ideal choice for a light lunch or a sophisticated side dish that brings a touch of warmth to your table.

Ingredients

• Salad
• 1 large bunch curly kale (about 8 cups, stems removed, leaves torn)
• 1 tablespoon olive oil
• 1/4 teaspoon sea salt
• 1/3 cup dried cranberries
• 1/3 cup toasted pecans or walnuts, roughly chopped
• 1/4 small red onion, thinly sliced
• 1/4 cup crumbled feta cheese (optional)
• Maple Mustard Dressing
• 3 tablespoons pure maple syrup
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 3 tablespoons olive oil

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Instructions

Step 1

Place the 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.

Step 2

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.

Step 3

Pour the warm maple mustard dressing over the massaged kale and toss to coat thoroughly.

Step 4

Add the dried cranberries, toasted pecans or walnuts, and sliced red onion. Toss gently.

Step 5

Transfer to a serving platter or individual bowls. Top with crumbled feta cheese, if desired. Serve immediately while warm.

Zusatztipps für die Zubereitung

For the best texture, do not skip the massaging step; it is essential for breaking down the kale's fibers. Ensure you use a large mixing bowl and a small saucepan for the dressing to make the process smooth and efficient.

Varianten und Anpassungen

To make this salad vegan, simply omit the feta cheese or swap it for a plant-based alternative. You can also customize the dish by adding roasted butternut squash or sliced apples for extra flavor, or substitute baby spinach for the kale if you prefer a softer leaf.

Serviervorschläge

This warm salad pairs exceptionally well with grilled chicken or roasted salmon. It serves 4 people as a side or a light main course, offering 245 calories and 5 grams of protein per serving.

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Enjoy this comforting and nutrient-dense salad immediately while the dressing is warm for the ultimate flavor experience. It is a simple yet elegant way to enjoy your greens any day of the week.

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Recipe FAQ

→ Why massage the kale?

Massaging kale with olive oil and salt breaks down tough fibers, transforming bitter leaves into tender, vibrant greens that absorb dressing beautifully.

→ Can I make this ahead?

The dressed kale keeps well for 1-2 days refrigerated, though nuts stay crunchiest when added just before serving. The flavors actually develop more depth overnight.

→ What can I substitute for pecans?

Walnuts work beautifully, or try toasted pumpkin seeds for a nut-free option. Sliced almonds add lovely crunch as well.

→ Is the warm dressing necessary?

Warming the dressing helps it emulsify and coat the kale more thoroughly, plus the gentle heat slightly wilts the leaves for perfect texture.

→ Can I use baby kale instead?

Baby kale works well without massaging—just toss with dressing directly. The flavor is milder and leaves are naturally tender.

→ How do I make this vegan?

Simply omit the feta or use a plant-based crumble. The maple-mustard dressing contains no animal products and adds plenty of flavor.