Kale Waldorf Salad
I don’t know about you but I Love with a capital-L fruit in my salad. That fresh sweet and savory combo is a match made in salad-heaven, and crunchy or juicy fruits totally bring salad texture to a new dimension. I was in the mood for this salad but wanted to whip up my own dressing for a Waldorf-like salad. I’m not usually one to go for creamy dressings, or mayonnaise, so I made sure to go heavy on the mustard, which gave it a nice pop of spice. Funk and I split this big ‘ol salad for dinner, but it’d also make four nice side salads.
1 bunch of kale, ribs removed and ripped/cut into bite sized pieces
1 apple, diced
1 bunch of green grapes (about 20), sliced in half
1/4 cup walnut pieces
1 tsp Grapeseed or canola oil
3 Tbsp vegan or regular mayonnaise
3 Tbsp Dijon mustard
1 Tbsp lemon juice
1 tsp honey or agave
pinch of salt
Place kale in a large bowl and drizzle on oil. Using your hands, massage the kale leaves until they are broken down and slightly wilted, but still firm.
Meanwhile, toast walnut pieces on a baking sheet in the oven at 350 degrees for 5-10 minutes, until they begin to brown and smell fragrant.
Add apple pieces and grapes to the kale. Toss on walnuts.
Whisk dressing ingredients together. Scoop a dollop of the dressing on the salad and toss to coat, adding more as needed. I used only about half of the dressing, but you may like more.
There, in one big bowl, was a delicious combination of juicy grapes, crunchy apples, nutty walnuts, curly kale, and tangy dressing. Mmm! Now that summer is here (according to the calendar, not my apartment’s frigid temperature), salads are a mainstay, and this one is topping my list.
P.S. Happy FIRST Anniversary, husband Funk! Here’s to a lifetime of good eats!