Come fall, one of our favorite things to make with the apples and walnuts from our trees is a Waldorf salad. Here's a fresh take on this American classic—a kale version.
In it we have subbed in kale for the lettuce, dried cranberries for the grapes, and hold everything together with a tangy mayo dressing.
Well, we all know that leafy greens are good for you. But the great thing about using kale in a salad is that you can make it in advance, even a day ahead.
A dressing that would quickly wilt into a saggy mess the sturdiest of lettuces, will have a tenderizing effect on kale, making the raw kale deliciously easy to eat.
The slight bitterness of the raw kale is balanced by the sweetness of the apples and cranberries. The mayonnaise dressing with Dijon and vinegar help brighten all of the flavors.
Kale Waldorf Salad
- 1/3 cup of mayonnaise
- 2 1/2 Tbsp water
- 1 1/2 teaspoons smooth Dijon mustard
- 1 1/2 teaspoons cider vinegar
- Pinch salt
- Pinch freshly ground black pepper
- 2 large sweet red apples, cored, and chopped
- 1 cup of sliced celery
- 1 cup lightly toasted walnuts, coarsely chopped
- 1/2 cup sweetened dried cranberries
- 2 cups (packed) sliced kale leaves (tough ribs removed before slicing)
Whisk together the dressing ingredients in a medium sized bowl.
Place the apples, celery, walnuts, dried sweetened cranberries, and kale in a serving bowl.
Add the dressing to the salad and gently toss to combine. Add more salt and pepper to taste.