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Kale Waldorf Salad

Posted by Fernanda Catalan on
Kale Waldorf Salad

Kale Waldorf Salad

You will love this healthy version of Waldorf Salad! The salad, made with sturdy, vitamin-packed kale, is studded with delicious ingredients like tart diced apples, crunchy celery, sweet raisins, and toasted walnuts. The salad dressing is the star of the show, which is dairy-free and refined sugar-free. Tart apples are blended with sweet Medjool dates and raisins. The acidity comes from gut-friendly apple cider vinegar and creaminess from walnuts blended in with O-Live’s Mild & Fruity Olive Oil.

Prep time 30 minutes

Cook time 0  minutes

Makes 12 servings


For the salad

  • 2 bunches lacinato kale (8 oz)
  • 1 tart apple or 2 cups diced
  • 2 celery stalks or 1 cup
  • ⅓ cup raisins
  • 1 cup toasted walnuts

For the dressing

  • 3 cups apples (about 2 large), diced
  • 6 Medjool dates
  • ¼ cup raisins
  • ½ cup olive oil
  • ½ cup apple cider vinegar
  • 1 tbsp dijon mustard
  • 1 ½ tsp sea salt
  • 1 cup toasted walnuts


  1. To make the toasted walnuts, preheat an oven to 350 F. Place 2 cups of raw walnuts on a small baking sheet and cook for 8 minutes or until toasted.
  2. Wash and destem the kale. Then cut the kale into bite-sized pieces. Place the kale in a mixing bowl with the diced apple, sliced celery, raisins, and half of the toasted walnuts.
  3. In a blender, combine the apples for the dressing, pitted Medjool dates, raisins, olive oil, apple cider vinegar, dijon mustard, sea salt, and the remaining toasted walnuts. Blend until very smooth. Taste and adjust, adding more dates for sweetness, salt, or acid, if desired.
  4. Pour some of the dressing onto the salad. Taste and continue adding dressing to your liking. You will not need to use all the dressing.
  5. Chill the salad. Place the salad in the fridge for 30 minutes before serving. 

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