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Kale Waldorf Salad

Serves 4 to 6
Time 15 min
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. Watch our how-to video.
Ingredients
  • 4 cups packed finely chopped kale preferably dinosaur kale
  • 1 large red apple, such as Fuji or Honeycrisp chopped, divided
  • 3 large celery stalks thinly sliced
  • 1/2 cup walnuts toasted and chopped, divided
  • 1/4 cup plus 2 tablespoons raisins divided
  • 2 tablespoons Dijon mustard
  • 1 tablespoon red wine vinegar
  • 1/8 teaspoon fine sea salt
Method

Place kale in a large bowl. Add half 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, 2 tablespoons 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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 4 cups packed finely chopped kale preferably dinosaur kale
  • 1 large red apple, such as Fuji or Honeycrisp chopped, divided
  • 3 large celery stalks thinly sliced
  • 1/2 cup walnuts toasted and chopped, divided
  • 1/4 cup plus 2 tablespoons raisins divided
  • 2 tablespoons Dijon mustard
  • 1 tablespoon red wine vinegar
  • 1/8 teaspoon fine sea salt