Sweet, nutty, and tangy, this vegan, gluten-free salad hits it all. The ingredients in the salad work double-duty as the ingredients for the oil-free dressing. Walnuts provide healthy fats. Apples and raisins add natural sweetness, and Dijon adds a tangy kick. This will win over any veggie skeptic.
EASY Servings: 6 Ready In: 15 minutes
1/2 cup walnut pieces
1/2 cup raisins
2 sweet, crisp apples (like Gala, Fuji, Braeburn, or Honeycrisp)
3 stalks celery, thinly sliced
2 tablespoons Dijon mustard
Salt and Pepper, to taste
2 tablespoons Champagne vinegar
1 bunch lacinato kale
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To prep ingredients: Soak raisins in about 1/4 cup warm water, to soften. Toast walnuts in a 375 degree oven, 10-13 minutes, until golden and aromatic. Remove and let cool.
To make salad: Strip kale from stems and thinly slice.
Place half of the celery, apples, walnuts, and raisins in one bowl with the kale. This is your salad.
Place the other half in another bowl, along with the raisin soaking liquid, and mustard. This will become your dressing.
Place dressing ingredients in a blender with a couple tablespoons of water. Puree. Dressing should be a pourable, creamy consistency. Add water as needed to reach this consistency. Taste for salt and pepper.
Add dressing to salad ingredients. Use your hands to mix well.
Serve and enjoy. Gets even better after a day.
Chef's Tips: Choose any sweet, crisp apples for this salad. Or, try it with pears! Champagne vinegar is the best acid for this recipe -- clear color and subtle flavor. Add it to your dressing ingredients. In a pinch, you can also use lemon juice or white wine vinegar.
Amount Per Serving (about 1/6 recipe, 1 - 1 1/2 cups)
Calories From Fat (44%) 59.35
% Daily Value
Total Fat 7.1g 11%
Saturated Fat 0.68g 3%
Omega-3 Fatty Acids g
Omega-6 Fatty Acids g
Cholesterol 0mg 0%
Sodium 99.8mg 4%
Potassium 440.89mg 13%
Total Carbohydrates 17.27g 6%
Fiber 2.04g 8%
Protein 4.13g 8%
Calcium 59.99mg 6%
Iron 89.04mg 495%
Vitamin A IU
Vitamin C 0mg 0%