YieldsMakes 16 cups (serving size: 3/4 cup)
AuthorAmy Machnak

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.

Kale and Apple Salad with Walnut Dressing