Warm Kale With Maple Mustard

Warm Kale Salad With Maple Mustard Dressing is a vibrant and comforting salad featuring tender massaged kale tossed with a warming maple-mustard glaze, toasted nuts, and sweet dried cranberries.

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This easy American salad combines 15 minutes of preparation with a quick 5-minute dressing simmer to deliver a nutrient-dense meal that is both vegetarian and gluten-free.

Ingredients

• 1 large bunch curly kale (about 8 cups, stems removed, leaves torn)
• 1 tablespoon olive oil (for massage)
• 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)
• 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 (for dressing)

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

Massaging the kale is the most important step; it breaks down the fibrous structure for a softer bite. Using a small saucepan over low heat ensures the dressing emulsifies without burning the maple syrup.

Varianten und Anpassungen

For a vegan version, omit the feta or use plant-based cheese. If you have nut allergies, swap the pecans for toasted pumpkin seeds. You can also add roasted butternut squash or sliced apples for extra flavor, or substitute baby spinach for kale—just skip the massaging step if using spinach.

Serviervorschläge

Serve this salad immediately while the dressing is warm. It pairs beautifully with grilled chicken or roasted salmon for a complete and healthy meal.

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This Warm Kale Salad is a reliable choice for anyone looking for a vibrant, healthy, and satisfying dish that comes together in minutes.

Recipe Q&A

→ Why massage the kale?

Massaging kale breaks down its tough cellulose fibers, transforming the leaves from bitter and rigid to tender, sweet, and silky. The friction softens the texture significantly.

→ Can I make this ahead?

The dressing can be prepared up to 3 days in advance and reheated gently. However, dress the kale just before serving to maintain optimal texture.

→ What nuts work best?

Pecans add natural sweetness that complements the maple, while walnuts provide earthy depth. Both toast beautifully and add essential crunch to the tender greens.

→ Is the warm dressing necessary?

The warmth helps wilt the kale slightly and makes the dressing more emulsified. Cold dressing works but won't penetrate the leaves as effectively or provide the same comforting mouthfeel.

→ Can I use baby kale?

Baby kale is naturally tender and doesn't require massaging. Simply toss with dressing and toppings. Adjust the quantity since baby kale is less dense than mature curly kale.

→ How do I store leftovers?

Store dressed kale up to 2 days in the refrigerator. The texture will soften further. Keep toppings separate and add just before serving to maintain crunch.