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Kale Waldorf Salad

The Foodie Physician
Courtesy of Ann Fulton from the Fountain Avenue Kitchen
5 from 1 vote
Prep Time 15 mins
Total Time 15 mins
Course Salad
Cuisine American
Servings 4


  • 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)
  • 1/2 cup chopped cashews, divided
  • 1/4 cup plus 2 tablespoons golden raisins, divided
  • 1/4 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
  • 1/4 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, 1/4 cup cashews, and 1/4 cup raisins.
  • Put the remaining apple in a blender or food processor along with the remaining 1/4 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!
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