Kale Waldorf Salad


  • 4 cups packed raw kale, chopped (Dinosaur or Lacinato kale work well)
  • 1 large sweet red apple, chopped and divided  (Honeycrisp and Fuji are great choices)
  • 1 cup celery, chopped
  • 1/2 cups toasted pecans, divided
  • 1/4 cup plus 2 tablespoons raisins, divided
  • 1/4 cup 2% plain Greek yogurt (I use Chobani)
  • 1 tablespoon Dijon mustard
  • 3 tablespoons water (plus more for thinning dressing, if needed)
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon sea salt and freshly ground pepper to taste


  • sunflower seeds and blue cheese (see photo caption below for options)


  1. 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!

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