Kale and Apple Salad with Walnut Dressing
Greek yogurt is the secret to this light but creamy dressing. And because raw kale is so sturdy, it can sit for quite a while without getting soggy.
How to Make It
Step 1
1
AT HOME (UP TO 1 DAY AHEAD)
Step 2
2
Preheat oven to 350°. Toss walnuts with 1 tbsp. olive oil and spread out evenly on a baking sheet. Bake until a rich golden brown and very fragrant, about 12 minutes. Let cool slightly, then roughly chop enough walnuts to measure 1/4 cup. Reserve remaining halves.
Step 3
3
Whirl together remaining 3 tbsp. olive oil, the vinegar, walnut oil, mustard, yogurt, and salt in a blender just until smooth. Add chopped walnuts and whirl quickly just to blend (you want the walnuts to stay chunky). Pour into a jar with a tight-fitting lid.
Step 4
4
Tear kale into bite-size pieces (discard stems or save for another use) and put in a resealable plastic bag; chill kale and dressing until you leave.
Step 5
5
AT THE PARTY
Step 6
6
Toss kale well with dressing in a large bowl. Let sit at least 10 minutes and up to 30, tossing occasionally (this helps soften the kale slightly).
Step 7
7
Slice apple and add half the slices, along with half the reserved walnut pieces, tossing to coat. Transfer salad to a large platter. Sprinkle with remaining apple slices and walnuts.
Step 8
8
*We like La Tourangelle brand, available at well-stocked grocery stores.
Ingredients
2 cups walnut halves
1/4 cup extra-virgin olive oil, divided
1/3 cup Champagne vinegar or lemon juice
1/2 cup roasted walnut oil*
1 tablespoon Dijon mustard
3 tablespoons nonfat Greek yogurt
1/2 teaspoon kosher salt
1 bunch curly green kale
1 bunch curly red kale
1 Fuji apple
Directions
Step 1
1
AT HOME (UP TO 1 DAY AHEAD)
Step 2
2
Preheat oven to 350°. Toss walnuts with 1 tbsp. olive oil and spread out evenly on a baking sheet. Bake until a rich golden brown and very fragrant, about 12 minutes. Let cool slightly, then roughly chop enough walnuts to measure 1/4 cup. Reserve remaining halves.
Step 3
3
Whirl together remaining 3 tbsp. olive oil, the vinegar, walnut oil, mustard, yogurt, and salt in a blender just until smooth. Add chopped walnuts and whirl quickly just to blend (you want the walnuts to stay chunky). Pour into a jar with a tight-fitting lid.
Step 4
4
Tear kale into bite-size pieces (discard stems or save for another use) and put in a resealable plastic bag; chill kale and dressing until you leave.
Step 5
5
AT THE PARTY
Step 6
6
Toss kale well with dressing in a large bowl. Let sit at least 10 minutes and up to 30, tossing occasionally (this helps soften the kale slightly).
Step 7
7
Slice apple and add half the slices, along with half the reserved walnut pieces, tossing to coat. Transfer salad to a large platter. Sprinkle with remaining apple slices and walnuts.
Step 8
8
*We like La Tourangelle brand, available at well-stocked grocery stores.
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