Kale Waldorf Salad
Courtesy of Ann Fulton from the Fountain Avenue Kitchen
Servings: 4
Calories:
Ingredients
- 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
Instructions
- 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!
Nutrition
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg