Step 1: Toast the Nuts: Preheat oven to 350F (175C). Spread pecans or almonds on a baking sheet. Toast in the preheated oven for 8-10 minutes, or until fragrant and lightly browned. Let cool slightly, then coarsely chop.
Step 2: Prepare the Kale: Wash kale thoroughly and remove the tough stems. Chop the kale into bite-sized pieces. Place the chopped kale in a large bowl.
Step 3: Massage the Kale: Drizzle the kale with a tablespoon of olive oil. Using clean hands, massage the kale for 2-3 minutes, until it softens and reduces in volume. This step is crucial for improving the texture of the kale.
Step 4: Make the Maple Vinaigrette: In a small bowl, whisk together the remaining olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined.
Step 5: Assemble the Salad: Pour the maple vinaigrette over the massaged kale. Toss well to coat all the kale leaves evenly.
Step 6: Add Toppings: Add the dried cranberries and toasted nuts to the salad. Toss gently to combine.
Step 7: Serve Immediately: For the best flavor and texture, serve the salad immediately after assembling. This prevents the kale from becoming soggy.
Optional Tip: For a richer flavor, substitute balsamic vinegar for apple cider vinegar. Sunflower seeds or walnuts can be used if you don't have pecans or almonds. To make it a heartier salad, add grilled chicken or chickpeas.