Lacinato Kale Waldorf Salad with Apples, Walnuts, Raisins

print
Lacinato Kale Waldorf Salad with Apple, Walnut, Dijon Dressing – Healthy, Plant-Based, Oil-Free, Gluten-Free, Vegan Winter Salad Recipe

 

 

 

 

Easy  |  Servings: 6  |  Ready In: 15 minutes |  Yield: 9-10 cups

Sweet, nutty, and tangy, this vegan, gluten-free salad hits it all.  The ingredients in the salad work double-duty as the ingredients for the oil-free dressing.  Walnuts provide healthy fats.  Apples and raisins add natural sweetness, and Dijon adds a tangy kick.  This will win over any veggie skeptic.  Serve with Butternut Squash Bisque, Mushroom Lentil Loaves, or Farro Vegetable Soup for a satisfying dinner.

Ingredients

  • 1/2 cup chopped walnuts
  • 1/2 cup raisins
  • 2 sweet, crisp apples (like Gala, Fuji, Braeburn, or Honeycrisp)
  • 3 stalks celery, thinly sliced
  • 2 tablespoons Dijon mustard
  • Salt and Pepper, to taste
  • 2 tablespoons Champagne vinegar
  • 1 bunch lacinato kale

How it’s Done

To prep ingredients: Soak raisins in about 1/4 cup warm water, to soften. Toast walnuts in a 375 degree oven, 10-13 minutes, until golden and aromatic. Remove and let cool.

To make salad: Strip kale from stems and thinly slice.
Place half of the celery, apples, walnuts, and raisins in one bowl with the kale. This is your salad.
Place the other half in another bowl, along with the raisin soaking liquid, and mustard. This will become your dressing.
Place dressing ingredients in a blender with a couple tablespoons of water. Puree. Dressing should be a pourable, creamy consistency. Add water as needed to reach this consistency. Taste for salt and pepper.
Add dressing to salad ingredients. Use your hands to mix well.
Serve and enjoy. Gets even better after a day.

Walnuts and Apples work double-duty in the salad and dressing for this healthy, plant-based, oil-free, vegan Kale Waldorf recipe

Chef Katie’s Tips:

Apple Varieties: Choose any sweet, crisp apples for this salad.  Or, try it with pears!  

Kale Varieties: Kale comes in lots of varieties, including green curly, dark Tuscan, and purple. Even the dark Tuscan kale has similar varieties like Dino and Nero. The original Italian version of this recipe calls for dark Tuscan kale, but you can use whatever variety you like.

Champagne Vinegar: This clear vinegar provides a light, mild flavor and is not as harsh as other acids like white wine vinegar or lemon juice. You can use it in other recipes calling for these ingredients.


Watch to Learn More:


Nutrition Facts

Amount Per Serving (about 1/6 recipe, 1 – 1 1/2 cups)

Calories 134.17
Calories From Fat (44%) 59.35
% Daily Value

  • Total Fat 7.1g 11%
  • Saturated Fat 0.68g 3%
  • Cholesterol 0mg 0%
  • Sodium 99.8mg 4%
  • Potassium 440.89mg 13%
  • Total Carbohydrates 17.27g 6%
  • Fiber 2.04g 8%
  • Sugar 0.62g
  • Protein 4.13g 8%
  • Calcium 59.99mg 6%
  • Iron 89.04mg 495%
  • Vitamin A IU
  • Vitamin C 0mg 0%

 


Shopping and Gear List

  • Made in Nature Organic Dried Sultana Raisins, 64 oz – Non-GMO Vegan Dried Fruit Snack
  • FISHER Chef’s Naturals Chopped Walnuts, No Preservatives, Non-GMO, 10 oz
  • Walnut Champagne Vinegar – 1 bottle – 6.75 fl oz

Advertisements

Join the Discussion

  • Wow, this seems so tasty! Love the concept of having some of the ingredients double as both salad and dressing 🙂 Thank you so much for sharing! Kale salad is so tasty, and this seems like such a delicous variation :3 Wishing you a beautiful day 🙂