3 ratings

Kale Waldorf Salad


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.

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  • 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


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.