Maple Winter Greens Salad (Printable)
Sautéed kale, Swiss chard, and spinach with maple vinaigrette, nuts, and dried cranberries.
# What You’ll Need:
→ Greens
01 - 7 oz kale, stems removed and chopped
02 - 3.5 oz Swiss chard, stems removed and chopped
03 - 3.5 oz baby spinach
→ Dressing
04 - 3 tbsp pure maple syrup
05 - 2 tbsp apple cider vinegar
06 - 1 tbsp Dijon mustard
07 - 4 tbsp extra virgin olive oil
08 - Salt and freshly ground black pepper to taste
→ Additions
09 - 1/3 cup toasted pecans or walnuts, roughly chopped
10 - 1/4 cup dried cranberries
11 - 1/4 cup crumbled feta cheese (optional)
# How-To Steps:
01 - Wash and dry all greens thoroughly, removing any excess moisture.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add kale and Swiss chard; sauté for 5–6 minutes until just wilted. Add spinach and cook for another 1–2 minutes until wilted. Remove from heat.
03 - In a small bowl, whisk together maple syrup, apple cider vinegar, Dijon mustard, and remaining 3 tablespoons olive oil until emulsified. Season with salt and pepper to taste.
04 - Transfer wilted greens to a serving bowl. Pour dressing over warm greens and toss gently to coat evenly.
05 - Sprinkle with toasted nuts, dried cranberries, and crumbled feta cheese if using. Serve warm or at room temperature.
# Expert Advice:
01 -
- The warm wilted greens change how you think about salad forever
- Maple and vinegar create that perfect sweet tangy balance we all crave
- It comes together in under 25 minutes but looks like something from a restaurant
02 -
- Do not skip toasting the nuts because raw ones taste strangely flat against the warm sweet greens
- Dress the greens while they are still warm so they absorb the vinaigrette instead of just wearing it
- This salad is best served the same day because the texture changes once refrigerated
03 -
- Massage the kale with a little olive oil before cooking if you want it extra tender
- Taste a leaf before adding salt because the feta and nuts already bring salty elements