Winter Kale Pecans Cranberries (Printable)

Crunchy kale, toasted pecans, dried cranberries, and maple-Dijon dressing create a fresh 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

→ 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

# Steps:

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

# Expert Advice:

01 -
  • It holds up beautifully for hours without wilting, so you can prep it ahead and not worry about soggy greens.
  • The combo of sweet cranberries, crunchy pecans, and tangy vinaigrette hits every flavor note you want in a winter salad.
  • Massaging the kale sounds weird but transforms it from tough to silky in under two minutes.
02 -
  • If you skip massaging the kale, the salad will taste like chewing paper—trust me, I learned this the hard way at a dinner party.
  • Toast the pecans on medium heat, not high, or they'll scorch on the outside and stay raw inside.
03 -
  • Use your hands to toss the salad after dressing—it distributes everything more evenly than tongs ever could.
  • If your kale is super tough, let it sit with the oil and salt for five minutes before massaging, it softens faster.

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