Oh hi there. It’s been a while, I know. I needed to take some time away from this space to really think about how to move forward here. I’ve found myself increasingly disillusioned with blogs in general, something that won’t surprise those of you who have been reading for a long time because I’ve mentioned it before. There seems to be some lack of authenticity everywhere online, and I sort of get it. I mean, no one wants to share the worst parts of their lives with anyone, much less random strangers online. I know, however, that there’s some sort of balance where we can keep things real without oversharing. I try to strike that balance here, and I will continue to do so. I’ve missed this space. I found myself thinking of blog posts in my head during meals, so I knew I’d make it back here eventually.
If you follow me on Instagram, you’ve probably seen that I’m pregnant. Surprise if not! I’m 19 weeks and feeling great. This kale salad is inspired by my first trimester, in which I only wanted to eat kale and carbs. At least the kale helped balance out the carbs? Eric made many trips to the Whole Foods salad bar to get different kale salads for me during those first few weeks. I think I have now tried every variety of kale they make.
This salad is a version of one of my childhood favorites. I loved mayo-based salads (but not mayonnaise itself) as a child, and Waldorf salad was right up there with carrot and raisin salad for me. This version is much healthier, using apples and walnuts to make a thick dressing. This salad has so much going for it – crunch from the apples and celery, sweetness from the raisins, heartiness from the walnuts. It’s vegan as is, but you could certainly add a meat protein if desired.
I hope you guys enjoy this as much as we did. It’s good to be back.
- YIELD: 4-6 servings
4 cups packed chopped kale, preferably Lacinato (dinosaur) kale
1 large red apple, such as Fuji or Honeycrisp, chopped, divided
1 cup thinly sliced celery
½ cup walnuts, toasted and chopped, divided
¼ cup plus 2 tablespoons raisins, divided
2 tablespoons Dijon mustard
2-4 tablespoons water
1 tablespoon red wine vinegar
⅛ teaspoon sea salt
Place kale in a large bowl. Add half the apple to the kale along with celery, half the walnuts and ¼ cup of raisins.
Place the remaining apple, walnuts and raisins in a blender or food processor. Add mustard, 2 tablespoons water, vinegar and salt. Purée until well combined and slightly thick, adding the remaining water if needed to thin slightly. Pour dressing over salad and toss to combine.