Winter Kale Pecans Cranberries (Print Version)
Hearty kale tossed with toasted pecans, dried cranberries, apple, and a tangy maple dressing.
# What You'll Need:
→ Salad Components
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→ Maple Vinaigrette
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# Directions:
01 - Heat a dry skillet over medium heat. Add pecan halves and toast for 3–4 minutes, stirring frequently until fragrant and golden brown. Remove from skillet immediately to prevent burning and allow to cool completely.
02 - Place chopped kale in a large mixing bowl. Drizzle with 1 teaspoon olive oil and a pinch of salt. Massage firmly with clean hands for 1–2 minutes until leaves become tender, darker in color, and slightly glossy.
03 - Combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper in a small bowl or jar. Whisk vigorously until fully emulsified and slightly thickened.
04 - Add cooled pecans, dried cranberries, sliced red onion, crumbled feta (if using), and apple slices to the massaged kale bowl.
05 - Pour maple vinaigrette over salad and toss thoroughly with tongs or salad servers until all ingredients are evenly coated. Taste and adjust seasoning with additional salt or pepper if desired.
06 - Let salad stand for 10 minutes at room temperature to allow flavors to meld before serving. Alternatively, refrigerate for up to 1 hour and serve chilled.
# Expert Tips:
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- The kale gets ridiculously tender after a quick massage, like it went to a spa
- That maple vinaigrette strikes this perfect balance between tangy and sweet
- It actually gets better after sitting for a bit, making it ideal for prep-ahead
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- Don't skip massaging the kale, it transforms the texture from tough to tender in just minutes
- Let the pecans cool completely before tossing them in or your salad will end up warm and wilted
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- Use a sharp knife to thinly slice the onion so it blends in rather than overwhelms
- If you're not a fan of raw onion, soak the slices in cold water for 10 minutes before adding