Winter Kale Salad Mix (Printable)

Tender kale combined with toasted pecans, dried cranberries, and a maple-Dijon dressing for a hearty winter dish.

# What You 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

# Steps:

01 - Heat a dry skillet over medium heat and toast pecan halves for 3 to 4 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and let cool.
02 - Whisk together extra-virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and black pepper in a small bowl or jar until emulsified.
03 - Place chopped kale in a large mixing bowl. Drizzle with 1 teaspoon of the vinaigrette and massage gently with hands for 1 to 2 minutes until the leaves 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 mixture and toss thoroughly to evenly coat all ingredients.
06 - Serve immediately for crisp texture, or allow the salad to rest for 10 to 15 minutes to enhance flavor melding.

# Expert Advice:

01 -
  • The kale gets tender without any cooking, just your hands and a little vinaigrette doing the work.
  • Toasted pecans and tart cranberries create this addictive sweet-salty contrast that makes you reach for another bite.
  • It's hearty enough for lunch but elegant enough to bring to a winter dinner without apology.
02 -
  • Don't skip massaging the kale—that brief hand-work breaks down the fiber and makes every bite tender instead of chewy.
  • Toast your nuts fresh, not ahead of time, because they stale quickly and lose that wonderful fragrance that makes people ask what smells so good.
03 -
  • Slice your apples right before tossing so they don't brown and turn the whole salad dull.
  • If you're making this ahead, keep the dressing separate and only dress it right before serving—the kale can wait, but not the crunch.

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