Kale Waldorf Salad

• 4 cups packed, finely-chopped, raw kale, preferably dinosaur kale
• 2 large red apples, such as Fuji or Honey crisp, cored and chopped, divided
• 1 cup thinly sliced celery
• 1/2 cup walnuts, toasted and chopped, divided
• 1/4 cup plus 2 tablespoons raisins or cranberries, divided
• 2 tbs. Dijon mustard
• 2 tbs. water, more if needed
• 1 tbs. balsamic vinegar
• salt and pepper to taste
• shaved Parmesan cheese for garnish

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. Top with Parmesan and enjoy.

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Kale Waldorf Salad

Author Susan Evans, Certified Clinical Herbalist

Ingredients

• 4 cups packed finely-chopped, raw kale, preferably dinosaur kale
• 2 large red apples such as Fuji or Honey crisp, cored and chopped, divided
• 1 cup thinly sliced celery
• 1/2 cup walnuts toasted and chopped, divided
• 1/4 cup plus 2 tablespoons raisins or cranberries divided
• 2 tbs. Dijon mustard
• 2 tbs. water more if needed
• 1 tbs. balsamic vinegar
• salt and pepper to taste
• shaved Parmesan cheese for garnish

Instructions

1. 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. Top with Parmesan and enjoy.