Winter Kale with Pecans Cranberries (Printable)

Crunchy kale tossed with toasted pecans, sweet cranberries, and a tangy maple-Dijon vinaigrette.

# What You’ll Need:

→ 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

→ Maple-Dijon Vinaigrette

07 - 3 tablespoons extra virgin olive oil
08 - 2 tablespoons apple cider vinegar
09 - 1 tablespoon pure maple syrup
10 - 1 teaspoon Dijon mustard
11 - 1/4 teaspoon sea salt
12 - 1/8 teaspoon freshly ground black pepper

# How to Prepare:

01 - Heat a dry skillet over medium heat. Add pecan halves and toast, stirring frequently, until fragrant and lightly browned, approximately 3 to 4 minutes. Remove from heat and set aside to cool.
02 - Place chopped kale in a large bowl. Drizzle with 1 teaspoon olive oil and sprinkle a pinch of salt. Massage the leaves with hands for 1 to 2 minutes until tender and darkened.
03 - Add toasted pecans, dried cranberries, thinly sliced red onion, apple slices, and crumbled feta cheese to the kale and gently mix.
04 - In a small bowl or jar, whisk together extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, sea salt, and black pepper until fully emulsified.
05 - Pour the vinaigrette over the salad mixture and toss well to combine. Serve immediately or allow to stand for 10 minutes to blend flavors.

# Expert Advice:

01 -
  • It turns kale from tough to tender with just your hands and a little oil.
  • The maple vinaigrette hits that perfect balance between sweet and tangy without any fuss.
  • You can prep it ahead and it actually gets better as it sits.
  • It feels fancy enough for company but easy enough for a Tuesday.
02 -
  • Massaging the kale is not optional, raw kale is too tough and bitter without it.
  • Toast the pecans just until fragrant, a few seconds too long and they burn and ruin the whole batch.
  • If you dress the salad too early, the apple slices can brown, so add them last if youre making it ahead.
03 -
  • Use a mandoline to slice the onion paper thin, it makes a huge difference in texture and bite.
  • Let the dressed salad sit for 10 minutes before serving, the kale soaks up the vinaigrette and tastes even better.
  • Always taste the dressing before you pour it, you might want a little more maple or a pinch more salt depending on your mood.

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