# What you'll need:
→ Salad Components
01 - 1 large bunch curly kale (about 8 cups), stems removed, leaves torn into bite-sized pieces
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon sea salt
04 - 1/3 cup dried cranberries
05 - 1/3 cup toasted pecans or walnuts, roughly chopped
06 - 1/4 small red onion, thinly sliced
07 - 1/4 cup crumbled feta cheese (optional)
→ Maple Mustard Dressing
08 - 3 tablespoons pure maple syrup
09 - 2 tablespoons Dijon mustard
10 - 2 tablespoons apple cider vinegar
11 - 1/4 teaspoon freshly ground black pepper
12 - 1/4 teaspoon salt
13 - 3 tablespoons olive oil
# Directions:
01 - Place the torn kale leaves in a large mixing bowl. Drizzle with 1 tablespoon olive oil and sprinkle with sea salt. Using clean hands, massage the kale vigorously for 2 to 3 minutes, rubbing the leaves between your fingers until they turn vibrant green and become tender to the touch.
02 - Combine the maple syrup, Dijon mustard, apple cider vinegar, black pepper, and salt in a small saucepan over low heat. Whisk continuously until the mixture is heated through and well blended. Slowly drizzle in the 3 tablespoons olive oil while whisking constantly to create a smooth emulsified dressing. Remove from heat as soon as the oil is incorporated.
03 - Pour the warm maple mustard dressing over the massaged kale. Using tongs or clean hands, toss thoroughly to ensure every leaf is evenly coated with the dressing.
04 - Scatter the dried cranberries, toasted nuts, and thinly sliced red onion over the dressed kale. Gently toss to distribute the ingredients evenly throughout the salad.
05 - Transfer the salad to a serving platter or divide among individual bowls. If desired, sprinkle crumbled feta cheese over the top. Serve immediately while the dressing is still warm for the best flavor and texture.
