Kale Waldorf Salad

4.7 from 3 ratings

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)

Servings

servings

Ingredients

4 cup 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 tablespoon dijon mustard
2 tablespoon 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.