Kale Salad with Cranberries, Pecans, and Blue Cheese

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Mustard

Olive oil

Lemon

Kale

Dried cranberries

Toasted pecans

Blue cheese

Croutons

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Make a mustardy vinaigrette that'll stand up to the greens: mustard, olive oil, a splash of lemon juice, salt, and pepper. Drizzle it over stemmed and chopped kale with a host of big-flavored mix-ins that wink at whatever season you're in without being dorky about it, which in this case, are dried cranberries plus pecans. And some crumbled blue cheese and a spray of croutons. Sweet, salty, spicy, sour. That and a chilled glass of red wine. Why don't we eat salads for dinner more often?