Save The first time I made this salad, my husband actually asked for seconds. Kale has a reputation for being tough and bitter, but something magical happens when you warm it with this maple-mustard dressing. It transforms into something utterly crave-worthy.
I discovered this technique during a particularly brutal winter when all I wanted was comfort food that still felt fresh. The warmth of the dressing makes this feel like a cozy meal rather than a sad diet salad. My sister now requests it at every family gathering.
Ingredients
- 1 large bunch curly kale: The curly variety holds onto dressing beautifully and becomes incredibly tender after massage
- 1 tablespoon olive oil: Helps break down the tough fibers during the massage step
- 1/4 teaspoon sea salt: Draws out moisture and starts the tenderizing process
- 1/3 cup dried cranberries: Pops of sweetness that cut through the earthy kale
- 1/3 cup toasted pecans or walnuts: Toast them yourself for 5 minutes at 350F for maximum flavor
- 1/4 small red onion: Thinly sliced adds a sharp contrast without overpowering
- 1/4 cup crumbled feta cheese: Optional but adds a creamy, salty element that ties everything together
- 3 tablespoons pure maple syrup: The real stuff matters here for depth of flavor
- 2 tablespoons Dijon mustard: Provides the backbone and tangy kick
- 2 tablespoons apple cider vinegar: Brightens the entire dish
- 1/4 teaspoon black pepper: Freshly cracked makes all the difference
- 1/4 teaspoon salt: Balances the sweet maple and tangy mustard
- 3 tablespoons olive oil: Creates that luscious emulsified texture
Instructions
- Massage the kale:
- Place torn kale leaves in your largest bowl, drizzle with olive oil and sea salt, then use your hands to rub and squeeze the leaves for 2-3 minutes. You will feel it transform from rough and squeaky to soft and silky right under your fingers.
- Make the warm dressing:
- Whisk maple syrup, Dijon, vinegar, pepper, and salt in a small saucepan over low heat until combined and just warm. Slowly stream in the olive oil while whisking constantly until the dressing becomes thick and glossy.
- Dress the greens:
- Pour the warm maple mustard dressing over your massaged kale and toss thoroughly to coat every leaf. The warmth helps the kale absorb even more flavor.
- Add the toppings:
- Gently fold in cranberries, toasted nuts, and sliced red onion being careful not to crush everything.
- Finish and serve:
- Transfer to a beautiful platter or individual bowls, sprinkle with crumbled feta if using, and serve immediately while the kale is still slightly warm.
Save This salad became a staple during my first dinner party as a newly married woman. Everyone was skeptical about warm kale but left asking for the recipe. Now it is my go-to for any gathering.
Make It Your Own
I have learned that adding roasted butternut squash cubes turns this from a side dish into a complete meal. Thinly sliced apples work beautifully too especially in fall when they are at their sweetest.
The Protein Question
While this stands alone beautifully I often serve it alongside grilled chicken or roasted salmon for a more substantial dinner. The sweetness plays so well with savory proteins.
Smart Shortcuts
When I am really pressed for time I buy pre-massaged kale from the salad section though it never tastes quite as good. I also keep a jar of the dressing made up in my fridge for instant lunch assembly.
- Toast a big batch of nuts on Sunday to use all week
- Make extra dressing and keep it in a sealed jar for up to a week
- Massage the kale up to a day ahead and store it in the fridge
Save There is something so satisfying about turning humble kale into something that makes people happy. I hope this brings as much warmth to your table as it has to mine.
Recipe FAQ
- → Why do you massage the kale?
Massaging kale with olive oil and salt breaks down the tough cellulose structure, transforming the leaves from bitter and fibrous to silky, tender, and sweet. This simple 2-3 minute technique makes raw kale much more enjoyable to eat.
- → Can I make this ahead of time?
The dressed kale is best served immediately while warm, but you can prep components in advance. Massage the kale and make the dressing up to 24 hours ahead. Reheat the dressing gently before tossing and serving.
- → What can I substitute for the nuts?
Toasted pumpkin seeds or sunflower seeds work beautifully for nut-free versions. You could also use toasted almond slices or skip the crunch element entirely if preferred.
- → Is this dish served warm or cold?
This dish is designed to be served warm, which helps wilt the kale slightly and makes the dressing more aromatic. However, leftovers can be enjoyed cold the next day—just give it a good toss before serving.
- → Can I use baby kale instead?
Baby kale is naturally tender and doesn't require massaging. Simply toss it with the warm dressing and proceed with the recipe. The flavor will be milder than mature curly kale.
- → How long will leftovers keep?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Note that the kale will continue to soften and the nuts may lose their crunch over time.