Ingredients:

  • 4 cups packed finely chopped raw kale, preferably dinosaur kale
  • 1 large red apple, such as Fuji or Honeycrisp, chopped, divided
  • 1 cup thinly sliced celery
  • 1/2 cup walnuts, toasted and chopped, divided
  • 1/4 cup plus 2 tablespoons raisins, divided
  • 2 tablespoons Dijon mustard
  • 2 tablespoons water, more if needed
  • 1 tablespoon red wine vinegar
  • 1/8 teaspoon sea salt

Preparation

  • Place kale in a large bowl.
  • Add half the apple to kale along with celery, 1/4 cup walnuts and 1/4 cup raisins.
  • Put remaining apple in a blender along with remaining 1/4 cup walnuts, remaining 2 tablespoons raisins, mustard, water, vinegar and salt.
  • Purée until well combined and slightly thick, adding water if needed to thin.
  • Pour dressing over kale salad and toss to combine