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  • SALAD:
  • 1 half bunch purple kale – chiffonade cut
  • 1 half bunch Tucson kale – chiffonade cut
  • 1 large red apple such as Fuji or Honey Crisp (1/2 the apple is used for the salad toss and 1/2 for the dressing)*
  • 2 stalks thinly sliced celery
  • 1/2 cup walnuts toasted, lightly chop 1/4 cup for salad toss use the remaining 1/4 cup of walnuts for blending into the salad dressing*
  • 1/2 of a pomegranate, seeded, added after the kale is massaged with dressing
  • 1/8 cup raisins
  • 1/8 cup dried cranberries (look for a juice sweetened variety)
  • 2 tablespoons raisins
  • 2 tablespoons dijon mustard
  • 2 tablespoons water – if needed
  • 1 tablespoon red wine vinegar
  • 1/8 teaspoon sea salt

Dressing the salad:

  1. Lightly toast walnuts in a dry sauté pan over medium to high heat, watch carefully.
  2. Blend half the apple, 1/4 c. walnuts, 2 T. raisins, mustard, vinegar and salt; pulse until smooth.  Add a bit of water if needed, end result should be a thick cream.
  3. Clean, de-stem and roll kale leaves into a cigar shape and shred with knife.
  4. Massage dressing with shredded kale until completely covered, add celery and apple slice chunks, massage lightly.
  5. Add nuts and final fruit selections and allow salad to rest for 10 minutes.
  6. Garnish with pomegranate seeds.

Debbie’s Tip:

The salad dressing will be easier to blend in your food processor or blender if you double this recipe.  If you own a small container for your blender or own a mini food processor, it would not be necessary to double.

Holiday Menu Suggestions:

Cranberry Holiday Soup
Winter Waldorf Kale Salad
Winter Squash With Wild Rice Dressing
Serve with warm apple sauce
Rustic Cranberry Apple Crumble Galette

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