# What You'll Need:
→ Salad Base
01 - 1 large bunch curly kale, stems removed and 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 Make It:
01 - Place the torn kale leaves in a large mixing bowl. Drizzle with 1 tablespoon olive oil and sprinkle with sea salt. Using clean hands, massage the kale vigorously for 2–3 minutes, rubbing the leaves between your fingers until they turn vibrant green and feel tender.
02 - Set a small saucepan over low heat. Add the maple syrup, Dijon mustard, apple cider vinegar, black pepper, and salt. Whisk continuously until the mixture is warm and thoroughly combined. Slowly drizzle in the 3 tablespoons olive oil while whisking to create a smooth emulsion. Remove from heat once fully blended.
03 - Pour the warm maple mustard dressing directly over the massaged kale. Use tongs or salad spoons to toss the leaves until evenly coated with the glaze.
04 - Sprinkle the dried cranberries, toasted nuts, and thinly sliced red onion over the dressed kale. Toss gently to distribute the ingredients evenly without crushing the delicate components.
05 - Transfer the salad to a serving platter or divide among individual bowls. Top with crumbled feta cheese if using. Serve immediately while the dressing is still warm for the best flavor and texture.
