Kale Waldorf Salad
Kale, like its relatives in the cabbage family, is an excellent source of vitamin C and beta‑carotene, which the human body converts to vitamin A. In fact, a single cup serving provides more than twice the daily requirements for these nutrients. Other valuable nutrients found in a cup of kale include about 5 mg of vitamin E, roughly 30 mcg of folate, approximately 135 mg of calcium, around 2 mg of iron, and close to 450 mg of potassium. It also supplies more than 1 g of dietary fiber and contains only about 50 calories, yet feels satisfying, making kale an ideal, highly nutritious choice for anyone who is watching their weight.
This tasty salad uses many of the same ingredients as the classic Waldorf, but it’s even more nutritious thanks to nutrient-packed kale and a few wholesome extras that boost both flavor and health. When I make this at home we enjoy it for breakfast as much as for lunch, savoring the crisp textures and bright, tangy dressing. It is wonderfully filling and it tastes great. For maximum benefit my hubby and I try to eat kale at least three times a week, making it a regular part of our mindful, nourishing routines.
Kale Waldorf Salad Recipe
By Zosia Culinary Adventures | Date: January 26, 2026
Preparation Time:30 minutes
Cook Time
Yield:6 servings
Ingredients:
5 cups fresh kale, de-ribbed and finely chopped
2 Gala apples or any hard and crisp apples, de-cored and diced (make sure to prevent browning, toss cut apples in lemon juice)
1 cup celery stalks, thinly sliced or diced
1 cup toasted walnuts or pecans plus 1/4 cup, chopped
1/3 cup raisins plus 3 tablespoons
3 tablespoons Dijon mustard
2 tablespoons almond oil
3 tablespoons water
2 tablespoons apple cider vinegar
salt and pepper to taste
Instructions:
Toast the walnuts in a preheated oven at 350°F (175°C) for about 8–10 minutes, until they become fragrant and lightly golden.
In large bowl, combine kale, half the apple, celery, 1 cup of toasted walnuts, 1/3 cup of the raisins. Toss to combine.
In the food processor, or a blender, liquify 1/4 of toasted walnuts, 3 tablespoons of raisins, mustard, water, almond oil, apple cider vinegar, pinch of salt and pepper. Puree until well combined and slightly thick, adding more water if necessary to make a salad dressing consistency.
Drizzle dressing over kale mixture, tossing gently to combine.
Enjoy it! Salad keeps well for 5 days when refrigerated.
