Tender kale meets warm maple-mustard glaze, toasted nuts and cranberries for a vibrant, nourishing bowl ready in 20 minutes.
# Ingredient list:
→ Salad Base
01 - 1 large bunch curly kale (about 8 cups, stems removed, leaves torn)
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon sea salt
→ Mix-ins
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
# Step-by-Step Guide:
01 - Place the kale in a large bowl. Drizzle with 1 tablespoon olive oil and sprinkle with sea salt. Massage the kale with your hands 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 thoroughly to coat all leaves evenly.
04 - Add the dried cranberries, toasted pecans or walnuts, and sliced red onion. Toss gently to distribute ingredients.
05 - Transfer to a serving platter or individual bowls. Top with crumbled feta cheese if desired. Serve immediately while the dressing is still warm.
