Winter Kale Salad with Pecans (Print Version)
Tender kale tossed with toasted pecans, cranberries, and goat cheese in a tangy maple vinaigrette.
# What You Need:
→ Greens
01 - 1 large bunch curly kale, stems removed and leaves chopped (about 8 cups)
→ 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
09 - ⅓ cup crumbled goat cheese
→ Optional
10 - ½ small red onion, thinly sliced
# Directions:
01 - Preheat a dry skillet over medium heat. Toast pecan halves for 3 to 4 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and let cool.
02 - Whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl or jar until combined.
03 - Place chopped kale in a large bowl and drizzle with half of the dressing. Massage leaves with clean hands for 1 to 2 minutes until tender and darker in color.
04 - Add toasted pecans, dried cranberries, goat cheese, and red onion (if using) to the kale.
05 - Pour remaining dressing over salad and gently toss to combine.
06 - Taste and adjust seasoning if needed. Serve immediately or refrigerate for up to 4 hours before serving.
# Expert Tips:
01 -
- The massaged kale becomes silky instead of tough, which changes everything about how the salad feels in your mouth.
- Toasted pecans release this warm, nutty aroma that somehow makes the whole thing feel like comfort food disguised as health food.
- You can make it ahead and it actually gets better as the flavors settle together, making it perfect for meal prep or dinner parties.
- The maple vinaigrette is tangy enough to wake up your palate but sweet enough to balance the earthy kale without tasting like dessert.
02 -
- Skipping the step of removing kale stems will make the whole thing unpleasantly fibrous and bitter, even after massaging.
- Toasting the pecans in a dry pan (no oil) makes them crispier and brings out their natural sweetness in a way that store-bought roasted ones sometimes don't quite deliver.
- Massaging the kale isn't just a fancy step—it actually breaks down the plant's structure and makes it softer and more pleasant to eat, which is the whole point.
03 -
- Make your dressing in a jar with a tight lid and shake it instead of whisking—it emulsifies better and you can store any leftovers without dirtying extra dishes.
- If the kale feels tough even after massaging, add a pinch of salt to your fingers before massaging, which helps break down the plant fibers even more effectively.