Kale Waldorf Salad Recipe
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.
Servings: 4 servings
Ingredients
For Massaging Kale:
- 1 bunch lacinato kale washed, rinsed, and cut or curly kale
- 2 teaspoons olive oil
- ½ teaspoon kosher salt
For The Salad Dressing:
- ⅓ cup mayonnaise or vegan mayo
- ½ cup plain yogurt
- 1 teaspoon Dijon mustard
- 1 tablespoon apple cider vinegar or red wine vinegar
- 1/2 teaspoon kosher salt
- ¼ teaspoon black pepper
For The Salad:
- 1 apple cut into small cubes (I kept the skin on)
- 1 cup seedless red grapes halved
- 1/2 cup celery stalks, cut into small pieces 2 medium-size
- 1 cup walnuts lightly roasted
- ½ cup dried raisins or 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.
Nutrition
Calories: 453kcal | Carbohydrates: 34g | Protein: 6g | Fat: 35g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 736mg | Potassium: 394mg | Fiber: 5g | Sugar: 24g | Vitamin A: 1567IU | Vitamin C: 18mg | Calcium: 117mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
