Kale Waldorf Salad II

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 salt and freshly ground pepper to taste
2 tablespoons sunflower seeds
3 tablespoons feta cheese

Place 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!