4cupspacked raw kale, chopped (Dinosaur or Lacinato kale work well)
1large sweet red apple, chopped and divided (Honeycrisp and Fuji are great choices)
1cupcelery, chopped
1/2cupstoasted pecans, divided
1/4cupplus 2 tablespoons raisins, divided
1/4cup2% plain Greek yogurt (I use Chobani)
1tablespoonDijon mustard
3tablespoonswater (plus more for thinning dressing, if needed)
1tablespoonred wine vinegar
1/4teaspoonsea salt and freshly ground pepper to taste
Toppings
Sunflower seeds and blue cheese (see photo caption below for options)
Instructions
Place kale in a large bowl. Add half of the apple, all of the celery, 1/4 cup pecans, and 1/4 cup raisins. Place the remaining apple in a blender or food processor along with the remaining 1/4 cup pecans, 2 tablespoons raisins, yogurt, Dijon, 3 tablespoons water, vinegar, salt and pepper. Puree until combined and slightly thick, adding an extra tablespoon or so of water if needed to thin. Pour over kale salad and toss to distribute. Garnish with sunflower seeds and blue cheese, if desired. I love a hefty sprinkle of both!