Warm Kale Maple Mustard (Printable)

Tender kale with warm maple-mustard glaze, toasted nuts, and 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

# How To Make It:

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 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 warm, slowly whisk in 3 tablespoons olive oil until emulsified. Remove from heat.
03 - Pour warm maple mustard dressing over massaged kale and toss thoroughly to coat.
04 - Add 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 warm dressing softens the kale in seconds, making it naturally tender without feeling mushy or overcooked.
  • That maple-mustard balance hits sweet, tangy, and savory all at once, which somehow makes everyone want a second bowl.
  • It comes together in twenty minutes flat, so it works for weeknight dinners or when you're already stressed about hosting.
02 -
  • Kale absolutely needs the massage step—it's not just a fancy technique, it's what transforms the leaves from tough and bitter to pleasant and tender without any actual cooking.
  • The dressing must go into the salad while still warm; cold dressing on massaged kale creates something entirely different and less magical.
  • If you make this ahead, keep the dressing and salad separate, then combine just before serving—timing is everything for the warm, tender result that makes this special.
03 -
  • Toast your own nuts if possible—five minutes in a dry skillet transforms store-bought ones into something that tastes fresher and more vibrant.
  • Whisk the dressing warm rather than letting it sit; this ensures the oil actually emulsifies instead of separating and creating pools of grease that slide around the bowl.
Go Back