Kale Waldorf Salad with Easy Cashew Dressing
Serves 520 mins prep10 mins cook
This Vegan Kale Waldorf Salad is a fun and flavorful take on a classic Waldorf Salad.
0 servings
What you need

cup red grapes

cup celery
cup dried apples

cup cooked green lentils

cup walnut pieces

cup cashew

tbsp dill pickle

tbsp mustard

cup distilled vinegar

tsp salt

tsp white pepper
Instructions
1 Rinse, chop, and dice all veggies and nuts. Wash and de-stem the Kale into a large bowl, ripping the leaves into bite-sized pieces as you go. 2 Firmly massage the Kale with your hands for about 1 minute, until it is soft, tender, and has reduced in volume. 3 Next, prepare the Cashew Dressing by adding all of the ingredients into a high speed blender and processing until thick and creamy. (Note: this mixture will be rather thick) 4 If you are serving the Salad later, please see notes** Otherwise, add as much of the Cashew Mayo Dressing as you'd like into the bowl with the Kale and massage the two together. I had a little leftover dressing, and saved this in a sealed container in the fridge for up to 5 days. 5 Gently fold in the Grapes, Celery, Apple, and Cooked Lentils. Serve the salad in bowls as desired, and garnish with chopped Walnuts. 6 Leftovers will store well in a sealed container for up to 7 days, though it is best to store the Salad greens and veggies separately.View original recipe

