Kale Waldorf Salad

As you might know, I’m on a raw kale kick recently.  This salad is awesome, with a sweet dressing showcasing apples and dried cranberries (or raisins).  YUM.  Based on this recipe.

When I made this, I doubled the dressing recipe to use as a sauce for our zucchini cakes.  Written below is NOT doubled, but if you want some extra dressing or a sauce for something, consider doubling it!

I forgot to take a picture once I tossed it all together and served.  😦   It was pretty!

IMG_0465 IMG_0466

  • 1 large bunch kale (or 1 1/2 smaller bunches), stems removed and torn into small pieces
  • 1 large apple – divided (about 1 1/2 – 2 cups)
  • 1/4 cup PLUS 2 Tbsp dried cranberries (I used apple juice sweetened) or raisins
  • 1 cup celery, sliced (about 3 stalks)
  • 1/2 cup walnuts, toasted and chopped – divided
  • 1 Tbsp dijon mustard
  • 1 Tbsp red wine vinegar
  • 1/8 tsp salt
  • 2 Tbsp water, or as needed

Prepare dressing by pureeing half the apple, 2 Tbsp of the cranberries, half the walnuts, mustard, vinegar, salt and water (start with less).  Blend until smooth, adding enough water to get a creamy dressing consistency.

In a bowl, combine the kale and dressing and mix well.  Add remaining apple (sliced), remaining cranberries, remaining walnuts, and celery.  Toss and serve cold.  Keep refrigerated until serving.

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