Warm Kale Maple Mustard Dressing (Printable format)

Tender massaged kale with warm maple-mustard glaze, toasted pecans, and dried cranberries.

# 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

# Directions:

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 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 quick massage technique makes the kale incredibly tender and easy to digest.
  • The warm dressing acts as a glaze that coats every leaf beautifully.
  • It is a versatile, nutrient-dense meal that is both gluten-free and vegetarian.
02 -
  • Toast your nuts in a dry pan for 2–3 minutes before chopping to unlock a deeper, richer flavor.
  • Thinly slice the red onion to ensure it adds a subtle bite without overpowering the other ingredients.
  • Check labels for gluten-free confirmation on your Dijon mustard to ensure the dish meets dietary needs.
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