Warm Kale Maple Mustard (Print)

Massaged kale tossed with warm maple-mustard dressing, toasted pecans, dried cranberries, and red onion for a vibrant, comforting bowl.

# Components:

→ Salad

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

# Method:

01 - 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.
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 Advice:

01 -
  • Quick and easy to prepare in just 20 minutes.
  • A perfect balance of sweet, tangy, and nutty flavors.
  • Naturally vegetarian and gluten-free for a versatile meal option.
02 -
  • Contains tree nuts (pecans or walnuts); for nut allergies, use toasted pumpkin seeds instead.
  • Check labels for gluten-free confirmation if required.
  • If using spinach instead of kale, skip the massaging step entirely to avoid bruising the delicate leaves.
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