Winter Kale with Pecans Cranberries (Printable)

Tender kale tossed with toasted pecans, cranberries, red onion, apple, and a zesty maple-Dijon dressing.

# Ingredient List:

→ Salad

01 - 1 large bunch kale (about 8 cups), stems removed, leaves chopped
02 - 1 cup pecan halves
03 - 2/3 cup dried cranberries
04 - 1 small red onion, thinly sliced
05 - 1 medium apple, cored and thinly sliced
06 - 1/2 cup crumbled feta cheese (optional)

→ Maple-Dijon Vinaigrette

07 - 1/4 cup extra-virgin olive oil
08 - 2 tablespoons apple cider vinegar
09 - 1 tablespoon pure maple syrup
10 - 1 tablespoon Dijon mustard
11 - 1 small garlic clove, minced
12 - 1/4 teaspoon salt
13 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - In a dry skillet over medium heat, toast pecan halves for 3 to 4 minutes, stirring frequently until fragrant and lightly browned. Remove from heat and set aside to cool.
02 - In a small bowl or jar, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and black pepper until emulsified.
03 - Place chopped kale in a large bowl. Drizzle with 1 teaspoon of the vinaigrette and massage gently with your hands for 1 to 2 minutes until the leaves darken and soften.
04 - Add toasted pecans, dried cranberries, red onion, apple slices, and feta cheese (if using) to the massaged kale.
05 - Pour the remaining vinaigrette over the salad and toss thoroughly to evenly coat all ingredients.
06 - Serve the salad immediately or let it rest for 10 to 15 minutes to allow flavors to meld.

# Expert Tips:

01 -
  • Kale gets tender and sweet when massaged, losing that tough edge that makes people nervous.
  • The maple-Dijon dressing tastes like autumn in a bowl, with just enough tang to keep things interesting.
  • You can make it in under 30 minutes and it actually tastes better the next day.
02 -
  • Do not skip toasting the pecans; raw ones taste like wood compared to the warmth of toasted ones.
  • Kale is forgiving, so don't worry about massaging it too gently—it wants to break down a little.
  • If you're making this ahead, dress it right before serving or the kale will continue softening and the apple will brown.
03 -
  • Make extra vinaigrette and keep it in a jar in your fridge; it's perfect for other greens or roasted vegetables all week.
  • If you're meal prepping, store the components separately and assemble just before eating to avoid a sad, wilted salad by Wednesday.

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