Complete your meal by serving this delicious salad with lemon herb butter roast chicken and a side of mini hasselback potatoes with roasted garlic.
Kale waldorf salad is a healthy spin on the classic hearty salad hailing from New York City. We give the original apple-celery-mayo combination an uplift by adding crunchy kale, fresh and dried fruit, and walnuts all mixed together in a tangy yogurt-based dressing.
There are so many variations of kale waldorf salad so you can use what you have on hand. It’s easy to make and ready in just 20 minutes (10 of which is just waiting for the kale to soften.) The ingredients are hearty enough that leftovers keep well so you can enjoy it the next day for a delicious lunch.
How to make kale waldorf salad
This kale waldorf salad is easy to make in just a few simple steps:
Kale Celery Grapes Apples Walnuts Cranberries
Greek yogurt Honey Mayonnaise Lemon juice Dijon mustard Sea salt
Chopped pear or asian pear for a delicious crunch in place of apples. Instead of green grapes, try red or concord grapes. Celery adds a nice crunch, but you could also use jicama or radish. Try switching up the nuts with roasted chopped almonds, pecans, or seeds like sunflower or pumpkin seeds. Instead of cranberries, experiment with other dried fruit like raisins, cherries, apricots, or blueberries. Any variety of kale would work well. In the pictures we use curly kale, but you could also try red kale or lacinato for similar taste and texture. Mix in some lentils, chickpeas, or hard boiled eggs for added protein. Top it with some grilled chicken breast for a heartier meal. Make it dairy-free by using a dairy-free yogurt. Just make sure it’s plain and equally thick and creamy.
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