Waldorf Salad With Kale

Serves 4 to 6

This Waldorf Salad uses kale instead of lettuce and adds apple, raisins and pecans to the dressing to make it creamy without using mayonnaise.


  • 6 cups packed finely chopped raw dinosaur kale or baby kale (you can massage with lemon juice to tenderize if you like)
  • 3 large red apples, such as Braeburn or Honeycrisp, chopped, divided
  • 1 ½ cup thinly sliced celery
  • 1 ½ cup pecans or walnuts, toasted and chopped, divided
  • 1 ½ cup raisins, divided
  • 2 Tbsp Dijon mustard
  • 2 Tbsp olive oil
  • 3 Tbsp water (may need more)
  • 2 Tbsp red wine vinegar


  1. Place kale in a large bowl. Add half the apple to kale along with celery, 1 cup pecans and 1 cup raisins.
  2. Put oil, water, vinegar and mustard in a blender along with remaining apple, pecans (1/2 cup) and raisins (1/2 cup).
  3. Purée until well combined and slightly thick, adding water if too thick.
  4. Pour dressing over salad and toss to combine.

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