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Baby Kale and Watercress Salad with Maple Vinaigrette

  • Prep:
  • Total Time:
  • Servings: 12

Photography: David Malosh

Source: Martha Stewart Living, October 2013


  • 1 tablespoon pure maple syrup
  • 2 tablespoons cider vinegar
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 5 ounces baby kale (about 8 cups)
  • 2 bunches watercress, thick stems removed (about 8 cups)


  1. Whisk together maple syrup, vinegar, and oil in a small bowl; season with salt and pepper. Just before serving, toss with kale and watercress. Vinaigrette can be made 3 days ahead and stored in refrigerator.

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