This quick and easy Kale Waldorf Salad is wholesome, colorful, crunchy, and the perfect balance of sweet and savory with the most delicious tangy dressing. Throw it together for a light lunch or top with your favorite protein source for a healthy dinner.
1bunch lacinato kalewashed, rinsed, and cut or curly kale
2teaspoonsolive oil
½teaspoonkosher salt
For The Salad Dressing:
⅓cupmayonnaiseor vegan mayo
½cupplain yogurt
1teaspoonDijon mustard
1tablespoonapple cider vinegaror red wine vinegar
1/2teaspoonkosher salt
¼teaspoonblack pepper
For The Salad:
1applecut into small cubes (I kept the skin on)
1cupseedless red grapeshalved
1/2cupcelery stalks, cut into small pieces2 medium-size
1cupwalnutslightly roasted
½cupdried raisinsor cranberries
Instructions
Place rinsed and cut kale in a large bowl. Drizzle with olive oil and kosher salt. Using clean hands, gently rub kale leaves for 2-3 minutes, turning often to make sure all kale leaves are softened.
Make the salad dressing by mixing together mayonnaise, plain yogurt, vinegar, salt and pepper in a small bowl or jar.
To assemble the salad: Add apple cubes, grapes, celery stalks, walnuts, and raisins into the bowl with massaged kale. Drizzle it with the salad dressing.
Give it a toss to make sure everything is combined. Serve immediately.
Notes
Leftovers can be kept for up to 3 days in an airtight container in the fridge. After the 3-day mark, the fruit and vegetables will become mushy.