Harvest Waldorf Kale Salad with Maple Vinaigrette
Slightly bitter kale is a delicious counterpoint to the crisp sweetness of apples, creamy dressing, and the crunch of the toasted walnuts in this entrée salad; made with nutritious ingredients and satisfying flavors. Serves 4 - 6
Servings: 6
Ingredients
Vinaigrette Ingredients
- 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
Salad Ingredients
- 4 Gala or Fuji apples chopped (I used Honeycrisp)
- 3 carrots shaved into ribbons
- 3 cups shredded rotisserie chicken
- 3 cups chopped or shredded kale
- 1 cup toasted walnuts
- 1/2 cup crumbled blue cheese
- Salt & pepper to taste
Instructions
For dressing:
- In a small bowl, whisk together all ingredients.
- Cover and refrigerate for up to 2 days.
For salad:
- In large bowl, toss together all ingredients.
- Divide among serving plates, and drizzle with dressing; serve immediately.
Notes
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.
- Place nuts in a dry skillet over medium heat, stirring constantly. Cook 2 – 5 minutes until they smell ‘toasty’ and have begun to brown. Remove nuts from pan so they don't continue to cook and allow to cool.