Kale Waldorf Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A crunchy kale salad with apples, grapes, celery, walnuts, and a tangy yogurt-based dressing balancing sweet and savory flavors. Substantial enough as a light lunch or topped with protein for dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 bunch lacinato kale (washed, rinsed, and cut or curly kale)
- 2 teaspoons olive oil
- ½ teaspoon kosher salt
- ⅓ cup mayonnaise (or vegan mayo)
- ½ cup plain yogurt
- 1 teaspoon Dijon mustard
- 1 tablespoon apple cider vinegar (or red wine vinegar)
- 1/2 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 apple (cut into small cubes (I kept the skin on))
- 1 cup seedless red grapes (halved)
- 1/2 cup celery stalks, cut into small pieces (2 medium-size)
- 1 cup walnuts (lightly roasted)
- ½ cup dried raisins (or cranberries)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 832mg
- Total sugar
- 26g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 602mg
- Calcium
- 187mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 832MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.