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.

Course Salads

Cuisine American

Keyword apples, fall, waldorf, winter

Prep Time 20

Total Time 20

Servings servings

Calories 246

Author Laurie McNamara

Equipment

OXO Good Grips Salad Spinner

Ingredients

FOR THE SALAD DRESSING:

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

FOR THE SALAD:

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

US Customary - Metric

Instructions

FOR THE DRESSING:

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.

FOR THE SALAD:

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.

Notes

Toss the diced apples in a little lemon juice to avoid browning.

Nutrition