Winter Kale Salad with Pecans and Cranberries (Printable Version)
Hearty kale with toasted pecans, tart cranberries, and zesty maple-Dijon dressing for vibrant winter meals.
# What You Need:
→ Greens
01 - 1 large bunch curly kale (about 8 cups), stems removed and leaves chopped
→ Nuts & Fruit
02 - 1/2 cup pecan halves
03 - 1/3 cup dried cranberries
→ Cheese
04 - 1/3 cup crumbled feta or goat cheese
→ Dressing
05 - 3 tablespoons extra virgin olive oil
06 - 1 tablespoon Dijon mustard
07 - 1 tablespoon pure maple syrup
08 - 1 tablespoon apple cider vinegar
09 - 1 teaspoon fresh lemon juice
10 - Salt and black pepper, to taste
→ Add-ins
11 - 1 small apple, thinly sliced
12 - 1/4 small red onion, thinly sliced
# How to Make It:
01 - Place pecan halves in a dry skillet over medium heat. Toast, stirring frequently, for 3-4 minutes until fragrant and lightly browned. 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 the kale with your hands for 1-2 minutes until leaves are tender and darkened.
03 - In a small bowl or jar, whisk together 2 tablespoons olive oil, Dijon mustard, maple syrup, apple cider vinegar, lemon juice, salt, and pepper until emulsified.
04 - Add toasted pecans, dried cranberries, sliced apple, and red onion to the kale. Drizzle with dressing and toss well to combine.
05 - Top with crumbled feta or goat cheese just before serving.
# Expert Advice:
01 -
- The massaged kale technique transforms tough leaves into something silky and addictive
- It holds up beautifully for hours, making it perfect for meal prep or parties
02 -
- Massaging kale isn't a gimmick—it breaks down the cell structure and removes that bitter, mouth-drying quality
- The salad tastes even better after sitting for 15 minutes, so don't stress about serving it immediately
03 -
- Dry your kale thoroughly after washing or the dressing won't coat properly
- Let the toasted nuts cool completely before adding them to the salad