We love kale in all its forms, but sometimes we like to get fancy with our favorite green. Case in point: this warm kale salad, in which we have gently cooked the cruciferous vegetable without completely wilting it. By adding cranberries and a dressing made with maple syrup, Dijon mustard, and apple-cider vinegar, the finished salad is slightly sweet and tangy and is best served immediately while still warm.

This post was originally published on VegNews.com.