Lacinato Kale Waldorf Salad with Apple, Walnut, Dijon Dressing
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.
2sweet crisp apples (like Gala, Fuji, Braeburn, or Honeycrisp)
3stalks celerythinly sliced
2tablespoonsDijon mustard
Salt and Pepperto taste
2tablespoonsChampagne vinegar
1bunch lacinato kale
Instructions
To soften the raisins and toast the walnuts: 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 Lacinato Kale Waldorf Salad with Apple, Walnut, Dijon Dressing: 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.