Winter kale with pecans (Printable version)

Tender kale tossed with pecans, cranberries, apple, and a maple-Dijon dressing for a hearty winter meal.

# List of ingredients:

→ 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 let cool.
02 - Whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and black pepper in a small bowl or jar until fully combined.
03 - Place chopped kale in a large mixing bowl. Drizzle with 1 teaspoon of the vinaigrette and gently massage the leaves with your hands for 1 to 2 minutes until they darken and soften slightly.
04 - Add toasted pecans, dried cranberries, red onion, apple slices, and optional feta cheese to the massaged kale.
05 - Pour the remaining vinaigrette over the salad and toss thoroughly to ensure even coating of all ingredients.
06 - Serve immediately or allow the salad to rest for 10 to 15 minutes to develop flavor.

# Expert Advice:

01 -
  • Massaged kale transforms from tough to silky, so you actually want to eat it raw.
  • The maple-Dijon vinaigrette tastes like fall met a French kitchen and decided to stay for dinner.
  • It gets better as it sits, making it perfect for meal prep or bringing somewhere.
  • One salad somehow feels both light and filling, herbaceous and sweet all at once.
02 -
  • Massaging the kale isn't fussy—it's the reason this salad works, so don't skip it or use raw, tough kale instead.
  • Make the vinaigrette in a jar and shake it before serving; it separates slightly as it sits, which is completely normal and actually adds texture.
03 -
  • Slice your onion and let it bathe in the vinaigrette while you finish prepping; it softens and transforms into something sweet instead of sharp.
  • If your kale feels particularly tough, massage it a full two minutes with the vinaigrette—this is where the magic happens and you'll see it physically relax.

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