So by now you probably know that I am slightly obsessed with kale (as are many people…it’s everywhere!). I try to incorporate it into everything. My kids love it too. “Mommy, more kale please” makes my heart sing.

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. This recipe will not disappoint. My cousin discovered it at a Super Bowl party (now that is an awesome Super Bowl party dish!) and passed along the recipe. Simply a crowd-pleaser, not to mention, a beautiful presentation. Fair warning, this is a sweet salad given the blended apple, raisin, and walnut dressing. 

Serves 4-6

Ingredients (try to use all organic when possible):

  • 4 cups packed finely chopped raw kale, preferably dinosaur kale (sometimes it’s labeled as Lacinato 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

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, 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.

*You can also rub the kale with lemon juice to soften it.

Nutritional Information:

PER SERVING:140 calories (60 from fat), 7g total fat, 0.5g saturated fat, 0mg cholesterol, 135mg sodium, 20g carbohydrate (3g dietary fiber, 10g sugar), 3g protein

Source: Whole Foods Market 1

Image Credit: Whole Foods Market

Notes:

  1. http://www.wholefoodsmarket.com/recipe/kale-waldorf-salad