Winter Kale Pecans Cranberries (Printable version)

Tender kale combined with toasted pecans, dried cranberries, apple, and tangy maple-Dijon dressing.

# 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

→ 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

# Directions:

01 - Heat a dry skillet over medium heat. Add pecans and toast, stirring frequently, until fragrant and lightly browned, about 3 to 4 minutes. Remove from heat and let cool.
02 - Place chopped kale in a large bowl. Drizzle with 1 teaspoon olive oil and a pinch of salt. Massage kale with your hands for 1 to 2 minutes until tender and darkened.
03 - Add toasted pecans, dried cranberries, red onion, apple slices, and feta cheese to the kale.
04 - In a small bowl or jar, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until emulsified.
05 - Pour vinaigrette over the salad and toss well to combine. Serve immediately or let stand 10 minutes to meld flavors.

# Expert Advice:

01 -
  • The massaged kale trick makes it tender enough to actually enjoy raw, no bitter chewing required.
  • Sweet maple and tart cranberries balance each other so well you'll want to eat the whole bowl.
  • It holds up in the fridge for a day or two, unlike most salads that wilt immediately.
  • Toasting the pecans takes five minutes but makes the whole dish taste intentional and special.
02 -
  • Don't skip massaging the kale, it's the secret to making raw kale actually pleasant to eat instead of fibrous and bitter.
  • Toast the pecans over medium heat and watch them closely, they go from perfect to burnt in about 30 seconds.
  • If you dress the salad too far in advance, the apples will brown and the kale will get soggy, so wait until just before serving.
03 -
  • Use your hands to toss the salad after dressing it, you'll distribute everything more evenly and it feels more intuitive than using tongs.
  • If your kale is especially tough or mature, let it sit in the dressing for 15 to 20 minutes before serving to soften it even more.
  • Double the vinaigrette recipe and keep the extra in a jar in the fridge, it's fantastic on roasted vegetables or grain bowls.

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