Waldorfy Kale Salad


  • 1/2 cup walnuts, divided
  • 4 cups chopped kale leaves, or more to taste
  • 1 cup thinly sliced celery
  • 1 red apple, chopped and divided
  • 6 tablespoons raisins, divided
  • 2 tablespoons Dijon mustard
  • 2 tablespoons water, or more as needed
  • 1 tablespoon red wine vinegar
  • 1/8 teaspoon sea salt


Heat a skillet over medium heat. Toast walnuts in skillet until fragrant and lightly browned, 3 to 5 minutes.

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Toss kale, celery, 1/2 of the apple, 1/4 cup walnuts, and 1/4 cup raisins together in a large bowl.

Combine remaining apple, walnuts, and raisins with Dijon mustard, water, red wine vinegar, and sea salt in a blender; blend until smooth, adding water as needed to thin the mixture so it blends completely. Drizzle dressing over the salad and toss.