Kale Waldorf Salad

Kale Waldorf Salad
Contributor
Whole Foods Market

This variation on the classic Waldorf salad uses kale instead of lettuce and adds apple and walnuts to the dressing for a creamy consistency without using the typical mayonnaise base.

Click here to see 5 No-Cook Recipes (Slideshow)

4
Servings
304
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 Cups packed, finely chopped raw kale, preferably dinosaur kale
  • 1 large red apple, such as Fuji or Honeycrisp, chopped, divided
  • 1 Cup thinly sliced celery
  • 1/2 Cup walnuts, toasted and chopped, divided
  • 1/4 Cup plus 2 tablespoons raisins, divided
  • 2 Tablespoons Dijon mustard
  • 2 Tablespoons water, more if needed
  • 1 Tablespoon red-wine vinegar
  • 1/8 Teaspoon sea salt

Directions

Place kale in a large bowl. Add 1/2 the apple to kale along with celery, 1/4 cup walnuts, and 1/4 cup raisins. Put remaining apple in a blender along with remaining 1/4 cup walnuts, remaining 2 tablespoons raisins, mustard, water, vinegar, and salt. Purée until well combined and slightly thick, adding water if needed to thin. Pour dressing over kale salad and toss to combine.

Nutritional Facts

Total Fat
17g
24%
Sugar
6g
7%
Saturated Fat
7g
29%
Cholesterol
36mg
12%
Carbohydrate, by difference
26g
20%
Protein
18g
39%
Vitamin A, RAE
1037µg
100%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
242mg
100%
Vitamin K (phylloquinone)
1420µg
100%
Calcium, Ca
329mg
33%
Choline, total
42mg
10%
Copper, Cu
3mg
0%
Fiber, total dietary
8g
32%
Folate, total
300µg
75%
Iron, Fe
5mg
28%
Magnesium, Mg
111mg
35%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
270mg
39%
Selenium, Se
10µg
18%
Sodium, Na
228mg
15%
Water
239g
9%
Zinc, Zn
3mg
38%

Kale Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Kale Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.