Harvest Waldorf Kale Salad with Maple Vinaigrette is a lightened up and filling salad recipe for fall with a harvest of dark leafy greens, fresh seasonal produce and lean protein that makes an entrée salad with nutritious ingredients and satisfying flavors!
It was among one of Bobby Deen’s lightened up recipes for fall
in the Sept/Oct 2014 issue of Cooking with Paula Deen magazine.
My grocery store sells bags of triple washed chopped kale that makes assembling the salad extra quick and easy.
The slightly bitter kale is a delicious counterpoint to crisp sweetness of the apples, creamy dressing, and the crunch of the toasted walnuts. I made a couple of changes to the salad, substituting blue cheese for goat cheese, and adapted the dressing to our taste; adding maple syrup for the sweet note instead of molasses, a bit of Dijon mustard and substituting balsamic for sherry vinegar.
To make the kale in your salad more palatable, give it a massage!
Remove the fibrous ribs of the kale, chop or shred your kale then gather your bunches in your hands and massage them, rubbing the leaves and pieces together. Do this for 2 – 5 minutes until you notice the leaves begin to darken, soften, and shrink in size. You don’t need to add anything to the kale to break them down, but you can add a bit of olive oil and salt to speed up the process.
Harvest Waldorf Kale Salad with Maple Vinaigrette,
adapted from Cooking with Paula Deen, Sept/Oct 2014
1/2 cup reduced-fat sour cream
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons Maple syrup
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
4 Gala or Fuji apples, chopped (I used Honeycrisp)
3 carrots, shaved into ribbons
3 cups shredded rotisserie chicken
3 cups shredded or chopped kale
1 cup toasted walnuts
1/2 cup crumbled blue cheese
Salt & pepper to taste
For dressing: In a small bowl, whisk together all ingredients. Cover and refrigerate for up to two days.
For salad: In large bowl, toss together all ingredients. Divide among serving plates, and drizzle with dressing; serve immediately.
Makes 4 – 6 servings
You can find a printable recipe here.