- 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
Kale Waldorf Salad II
Ingredients
Steps
- 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!