In this Waldorf Salad with Kale; sliced celery, apple and purple grapes are tossed with purple kale, tossed in a simple dressing and topped with candied walnuts. Perfect for the upcoming holiday season.

Waldorf Salad with Kale and Candied Walnuts l #waldorf #salad #kale

The Waldorf salad might be one of the most famous salads to exist. You have to think, it’s been around since the late 1800’s so it has to be good, right? Believe to or not, the original recipe was just apples, celery and mayonnaise without nuts. But eventually nuts were thrown in and then overtime. 

There’s been lots of different variations over the years, but I found this one and instantly fell in love. Besides the crisp celery, this newer version has juicy red grapes, and tart honeycrisp apples but with a light yogurt-based dressing sweetened with honey. Also richly hued purple kale is added into the mix and the walnuts are candied in sugar, cinnamon and nutmeg.

Waldorf Salad with Kale and Candied Walnuts l #waldorf #salad #kale


Fancy yet so easy to throw together. Which makes this the perfect holiday salad, amiright? 

TO Make This Waldorf salad with Kale and Candied Walnuts You Will Need:

  • purple kale
  • olive oil
  • kosher salt
  • apple (I personally love honeycrisp)
  • 2 to 3 stalks celery
  • 1 bunch purple grapes
  • creamy salad dressing (I’ll explain more a little later)
  • candied walnuts

Candied Walnuts

Speaking of candied walnuts, this is how I make mine. 🙂


So I did make the dressing with less mayo (don’t shoot!) but it still tastes rich and delicious drizzled over top. It’s simply 1/2 cup greek (nonfat and unsweetened) yogurt, 2 tablespoons mayonnaise,  1 tablespoon honey, 1 tablespoon lemon juice, 1 tablespoon champagne vinegar, 2 tablespoon olive oil, salt and pepper and a little water to thin the dressing to a pourable consistency. 

kale in a bowl

Next strip the leaves off of 1 large bunch of kale, discarding the tough stems and roughly chopping those beautiful leaves. Then give them a thorough rinse and spin-dry or pat dry with paper towel. 

Next add the kale to a large bowl and drizzle with 1/2 teaspoon olive oil and season with a pinch of kosher salt. Massage the oil and salt into the leaves, doing so will tenderize the leaves so they’re more palatable. I do this every single time I use kale in a salad.

toss in a bowl

Next add in the sliced celery, 1 diced apple (tossed in a little lemon juice to keep form oxidizing), 1 small bunch purple grapes, a few spoonfuls of the dressing and some of the candied walnuts.

Only add the dressing and walnuts if serving immediately because you don’t want to dressing to soften the crispy exterior of those candied nuts.

Side Note: I’m one of the those people who loves celery. I go through a package every other week because I eat it raw, with or without almond butter and I also cook with it all. the. time. So this salad is a major two-thumbs up for me.

Waldorf Salad with Kale and Candied Walnuts

Tip the salad out onto a large platter and drizzle with more dressing, scatter the walnuts and then adds lots of freshly ground black pepper.

The flavors are perfection together, as you knew they would be. For once I can’t pick any single ingredient that shines more than the other. Everything is exquisite and complementary.

Not to mention, as a whole, this salad is a show stopper.

Waldorf Salad with Kale and Candied Walnuts   

Enjoy! And if you give this Waldorf Salad with Kale recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Waldorf Salad with Kale

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Yield: 6 servings

Waldorf Kale Salad with Candied Walnuts

In this Waldorf Salad with Kale; sliced celery, apple and purple grapes are tossed with purple kale, tossed in a simple dressing and topped with candied walnuts. Perfect for the upcoming holiday season.



  • 1/2 cup plain nonfat Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • 1 tablespoon champagne vinegar, or white wine
  • 2 tablespoons olive oil
  • pinch kosher salt
  • freshly ground black pepper


  • 1 bunch purple kale
  • 2 teaspoons olive oil
  • kosher salt
  • 2 short stalks celery, sliced
  • 1 medium honeycrisp apple, cored and diced (see notes)
  • 1 bunch purple grapes
  • 1 cup candied walnuts
  • freshly ground black pepper



  • In a mixing bowl, whisk the yogurt, mayo, lemon juice, vinegar, olive oil, salt and pepper. Add 2 to 3 tablespoons of water or until it reaches a pourable consistency.


  • Strip the leaves off of the stem and chop into bite-size pieces. Rinse and spin-dry, or pat dry with paper towel.
  • To a mixing bowl add the kale, oil and a pinch of salt. Use your impeccably clean hands to massage until tender. Then add in the celery, apple, grapes.
  • When ready to serve, toss with some of the dressing and tip onto a platter.
  • Drizzle with more dressing (or as desired) and season with freshly ground black pepper.


  • Toss the diced apples in a little lemon juice to avoid browning.
Serving: 1g, Calories: 246kcal, Carbohydrates: 21g, Protein: 4g, Fat: 17g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 3mg, Sodium: 129mg, Potassium: 210mg, Fiber: 2g, Sugar: 16g, Vitamin A: 2200IU, Vitamin C: 29mg, Calcium: 67mg, Iron: 1mg

This recipe was inspired by The Modern Proper :