As many of you know, this is a busy week for me because I’m in the process of moving from NYC, my home of 10 years, to Fort Lauderdale. With all of my time being spent on the move, this seemed like the perfect opportunity to host a guest post on The Foodie Physician. A big thanks to my friend Ann from The Fountain Avenue Kitchen for volunteering to help me out and share a delicious and healthy recipe with all of us.
Ann is a woman of many talents. Besides writing the wonderful blog, The Fountain Avenue Kitchen, she’s also a wife and mom of two fabulous boys (plus four chickens and a dog!). She formerly worked in the financial and real estate worlds but now writes a bi-weekly column for The Lancaster Sunday News and is a contributor to Fig magazine. The original Fountain Avenue Kitchen was Ann’s grandmother’s kitchen where they spent many special hours together, cooking side by side. What she does today is an extension of their time together–trying to inspire people to cook simple, wholesome food that tastes great–and hopefully have a little fun in the process. Sounds like a pretty good philosophy to me!
One of the first recipes I copied from my grandmother was for a simple Waldorf salad. I still have that 3×5 card and enjoy a big bowl of it from time to time, with its hearty crunch and tart-sweet pairing of flavors. With my love of kale, I developed a new recipe, loosely based on the classic version.
Hearty and satisfying, this new take on Waldorf salad is a terrific vegetarian main dish yet pairs well with almost any protein. I love it for lunch, too. The dressing for this salad is clever, blending sweet and savory whole foods into a delicious, creamy dressing that pairs beautifully with the bitter crunch of kale and sweet bite of apple.
For a recent photo shoot, I was asked to make this salad with a green apple–a tart Granny Smith. Typically, I rely on the sweetness of a Fuji or Honey Crisp apple–both red!–to provide the flavor I like. Always up for a challenge and appreciating the photographer’s creative vision, I adapted the recipe in a way that provided the same delicious taste. I actually thought the new version had more depth of flavor. While I was adjusting for the apple, I made a few other tweaks as well, incorporating elements that I thought would be in keeping with the classic recipe yet provide a modern spin.
When my dear friend Sonali said she would enjoy a recipe to share on her website, my mind went immediately to this salad. It is healthy and light yet delicious and satisfying. These are certainly the qualities represented in all of the Foodie Physician’s recipes. As a matter of fact, I can think of quite a few recipes right here on this site that would be rather tasty alongside this kale Waldorf Salad!
Kale Waldorf Salad
Courtesy of Ann Fulton from the Fountain Avenue Kitchen
Author: The Foodie Physician
Recipe type: Salad
- 4 cups (about 5 ounces) lightly packed raw kale, chopped (Dinosaur or Lacinato kale are my favorites but I have used the curly variety, too)
- 1 large tart apple, chopped and divided
- 1 cup celery, chopped (I include the leaves)
- ½ cup chopped cashews, divided
- ¼ cup plus 2 tablespoons golden raisins, divided
- ¼ cup 2% plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon real maple syrup
- 2 tablespoons water (plus more for thinning dressing, if needed)
- 1 tablespoon apple cider vinegar
- ¼ teaspoon sea or kosher salt and freshly ground pepper to taste
- 2 tablespoons sunflower seeds
- 3 tablespoons feta cheese
- Place the kale in a large bowl. Add half of the apple, all of the celery, ¼ cup cashews, and ¼ cup raisins.
- Put the remaining apple in a blender or food processor along with the remaining ¼ cup cashews, 2 tablespoons raisins, yogurt, Dijon, maple syrup, 2 tablespoons water, vinegar, salt and pepper. Puree until well combined and slightly thick, adding an extra tablespoon or so of water if needed.
- Pour the dressing over the kale and toss to distribute. Sprinkle the sunflower seeds and feta cheese over the top. Serve and enjoy!
Thanks to Ann for sharing such a creative and delicious way to use kale, one of my favorite ingredients! To read all about the health benefits of kale, click here.