Warm Kale With Maple Mustard (Printable)

Tender massaged kale with warm maple-mustard glaze, toasted nuts, and cranberries for a vibrant comforting dish ready in 20 minutes.

# What You 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 Steps:

01 - Place 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 Advice:

01 -
  • The kale becomes silky and almost buttery once you massage it, totally changing how it feels on your tongue.
  • That warm dressing transforms a simple green into something cozy enough for a November dinner, even though it only takes five minutes to make.
  • It's naturally gluten-free and vegetarian, which means you're not sacrificing anything to eat well.
02 -
  • Don't skip the massaging step with a spinach substitute—tender baby spinach will wilt into mush the moment that warm dressing hits it, and you'll lose the whole structure of the salad.
  • Keep the dressing warm but not hot when you pour it over the kale; too much heat will actually cook the leaves into something mushy, but the right temperature makes them silky and supple.
03 -
  • If you make the dressing ahead, reheat it gently over low heat for just a minute or two—it doesn't need to be piping hot, just warm enough to feel intentional when it hits the kale.
  • Buy pre-washed kale if you're short on time, but do that massaging step yourself; it makes such a difference in the final texture that it's worth the two extra minutes.
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