Save to Pinterest The first time I served this salad at a winter dinner party, my friend Sarah actually asked if there was bacon in the dressing. That sweet-savory maple-mustard combination creates something so much more interesting than your average leafy greens. I started making it when I realized January doesn't have to mean sad, cold salads.
Last February I brought this to a potluck when everyone was doing that whole new-year-healthy-eating thing. People were pretending to be excited about lettuce until I set this bowl down. The cranberries and toasted nuts make it feel festive enough for holidays but light enough for everyday eating.
Ingredients
- 1 large bunch curly kale: Stems removed and leaves torn into bite-sized pieces, about 8 cups. Curly kale holds onto that warm dressing better than the flat variety.
- 1 tablespoon olive oil: Use this for massaging the kale. It breaks down the tough fibers and makes the leaves remarkably tender.
- 1/4 teaspoon sea salt: Helps draw out moisture and soften the kale during the massage step.
- 1/3 cup dried cranberries: These little jewels add bursts of sweetness that play beautifully with the tangy dressing.
- 1/3 cup toasted pecans or walnuts: Roughly chopped adds the most satisfying crunch. Toast them yourself for 5 minutes at 350F if they're raw.
- 1/4 small red onion: Thinly sliced into half-moons. The sharpness cuts right through the sweet maple.
- 1/4 cup crumbled feta cheese: Optional but that salty creaminess ties everything together. Leave it out for vegan.
- 3 tablespoons pure maple syrup: The real stuff makes a difference here. Grade B or darker maple syrup has more depth.
- 2 tablespoons Dijon mustard: This creates the emulsion that holds your dressing together.
- 2 tablespoons apple cider vinegar: Brightens everything and cuts through the richness.
- 1/4 teaspoon black pepper: Freshly cracked adds little sparks of heat.
- 1/4 teaspoon salt: Balances the sweet maple syrup.
- 3 tablespoons olive oil: Whisked in slowly creates that gorgeous silky consistency.
Instructions
- Massage the kale until tender:
- Place the kale in a large bowl and drizzle with 1 tablespoon olive oil and sprinkle with sea salt. Use your hands to massage the leaves for 2 to 3 minutes until they turn a brilliant vibrant green and feel soft between your fingers. This step is what transforms tough raw kale into something you actually want to eat.
- Warm the maple mustard dressing:
- In a small saucepan over low heat, whisk together the maple syrup, Dijon mustard, apple cider vinegar, black pepper, and salt. Once combined and just warm to the touch, slowly whisk in the 3 tablespoons olive oil until the dressing thickens and emulsifies beautifully. Remove from heat immediately.
- Coat the kale with warm dressing:
- Pour the warm maple mustard dressing over the massaged kale and toss thoroughly until every leaf is glistening. The warmth helps the kale absorb even more flavor and makes the whole salad feel comforting rather than cold.
- Add the crunch and sweetness:
- Gently fold in the dried cranberries, toasted pecans or walnuts, and sliced red onion. Toss just until combined so you don't crush those delicate toasted nuts.
- Finish and serve warm:
- Transfer to a pretty serving platter or individual bowls. Top with crumbled feta cheese if you're using it. Serve right away while everything is still slightly warm for the best experience.
Save to Pinterest This salad became my go-to for bringing something healthy to gatherings that people actually get excited about. My sister-in-law requested it for every holiday after I first made it for Thanksgiving last year.
Making It Your Own
Sometimes I add roasted butternut squash cubes when I want something more substantial. The sweetness plays so nicely with the maple dressing. Sliced apples work beautifully too especially in fall when they're at their peak.
Perfect Pairings
This salad holds its own next to grilled chicken or roasted salmon for a complete meal. I've also served it alongside holiday roasts when I need something fresh on the table. The warmth makes it feel appropriate even for winter dinners.
Make Ahead Magic
You can massage the kale and make the dressing up to a day in advance but keep them separate. Toss everything together right before serving. The nuts stay crunchy and the kale doesn't get soggy.
- Toast extra nuts while you're at it and store them for quick salad additions all week
- If bringing this somewhere pack the nuts separately and sprinkle on right before serving
- The dressing actually keeps beautifully in the fridge for up to a week
Save to Pinterest There's something deeply satisfying about a salad that feels nourishing without leaving you missing comfort food. This one hits that perfect sweet spot every single time.
Questions & Answers
- → Why massage the kale?
Massaging kale breaks down tough fibers, transforming bitter, stiff leaves into tender, silky greens. The olive oil and salt help soften the cellular structure, making the kale more digestible and enjoyable to eat.
- → Can I make this ahead?
The dressed kale holds up well for several hours in the refrigerator. Add the nuts and cranberries just before serving to maintain their texture. The feta should be added at the last moment to prevent it from becoming soggy.
- → What greens work best?
Curly kale is ideal for massaging, but lacinato (dino) kale also works beautifully. Baby spinach can substitute, but skip the massaging step since it's naturally tender. Mixed hearty greens like chard or collards would need similar tenderizing treatment.
- → Is the dressing served warm?
Yes, gently warming the maple-mustard mixture helps emulsify the dressing and creates a comforting wilted effect on the kale. The warmth also helps the flavors meld together, though room temperature dressing works if you're short on time.
- → What protein pairs well?
Grilled chicken, roasted salmon, or pan-seared tofu complement the sweet and tangy flavors. Shredded rotisserie chicken makes this a complete meal. For plant-based protein, try adding quinoa or chickpeas directly to the salad.
- → Can I adjust the sweetness?
Absolutely. Reduce the maple syrup to 2 tablespoons for a sharper tang, or increase slightly if you prefer more sweetness. Honey can substitute for maple syrup, though it will have a different floral flavor profile.