Winter Kale with Pecans Cranberries (Printer-friendly)

Hearty kale with toasted pecans, dried cranberries, goat cheese, and a maple mustard dressing.

# What You'll Need:

→ Greens

01 - 1 large bunch (about 8 cups) curly kale, stems removed and leaves chopped

→ Dressing

02 - 3 tablespoons extra-virgin olive oil
03 - 1½ tablespoons apple cider vinegar
04 - 1 tablespoon pure maple syrup
05 - 1 teaspoon Dijon mustard
06 - Salt and freshly ground black pepper, to taste

→ Salad Mix-Ins

07 - ½ cup pecan halves
08 - ½ cup dried cranberries (unsweetened or sweetened)
09 - ⅓ cup crumbled goat cheese

→ Optional

10 - ½ small red onion, thinly sliced

# How To Make It:

01 - Preheat a dry skillet over medium heat. Toast the pecan halves for 3–4 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and let cool.
02 - Whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl or jar until fully combined.
03 - Place the chopped kale in a large bowl. Drizzle with half of the dressing, then massage the leaves gently with clean hands for 1–2 minutes until tender and slightly darker.
04 - Add toasted pecans, dried cranberries, crumbled goat cheese, and red onion if using to the kale.
05 - Pour the remaining dressing over the salad and toss gently to combine. Adjust seasoning as needed and serve immediately or refrigerate up to 4 hours before serving.

# Expert Tips:

01 -
  • The kale stays tender for hours without wilting, so you can pack it for lunch or make it ahead for dinner parties.
  • Every forkful gives you crunch, creaminess, and sweetness all at once without feeling heavy.
  • Its one of those rare salads that tastes better after sitting for a bit, as the flavors meld together.
02 -
  • Massaging the kale is not optional, raw kale is tough and bitter but 90 seconds of hands on time turns it silky and sweet.
  • Dont skip toasting the pecans, raw nuts taste flat and waxy compared to the deep roasted flavor you get from a hot skillet.
  • If you add the goat cheese while the kale is still warm from massaging, it softens just enough to coat the leaves without disappearing.
03 -
  • Use the stalks you remove from the kale to make vegetable stock, they have tons of flavor and shouldnt go to waste.
  • If your kale is especially tough or mature, let it sit with the dressing for 10 minutes before massaging, itll break down even easier.
  • Toast a double batch of pecans and keep them in a jar, theyre perfect for snacking or tossing into oatmeal and salads all week.

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