Winter Kale with Pecans Cranberries (Printable)
Tender kale tossed with toasted pecans, dried cranberries, apple, and a maple-Dijon vinaigrette dressing.
# 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 (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
# How to Prepare:
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 allow 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 thoroughly combined.
03 - Place chopped kale in a large mixing bowl. Drizzle with one teaspoon of the vinaigrette and massage the leaves gently with your hands for one to two minutes until they darken and soften slightly.
04 - Add toasted pecans, dried cranberries, thinly sliced red onion, apple slices, and crumbled feta cheese (if using) to the massaged kale.
05 - Pour the remaining vinaigrette over the salad and toss thoroughly until all ingredients are evenly coated.
06 - Serve immediately, or let the salad sit for 10 to 15 minutes to allow flavors to meld fully.
# Expert Advice:
01 -
- The toasted pecans give you a satisfying crunch that holds up even if you make this ahead.
- Kale gets tender from a gentle massage, so you don't need fancy cooking equipment.
- The maple-Dijon vinaigrette is tart enough to balance the sweetness of the cranberries, so nothing tastes cloying.
- Winter apple slices stay crisp and add a bright note that feels almost like spring.
02 -
- Don't skip the kale massage—it's the difference between a salad that feels raw and one that feels intentional and cooked.
- Toast those pecans even if you're tempted to skip that step; the transformation from pale to golden changes the entire salad's depth.
03 -
- Make the vinaigrette first thing, so the flavors marry while you prepare everything else.
- Slice your apple last and toss immediately so it stays bright and doesn't oxidize into something dull.