Waldorf Salad was a popular dish in the 1970's--even though is original creation dates back all the way to the 1890's where it was named after the hotel it was first created in.  It's often served as a side dish or an option at potlucks, and offers an unconventional twist on a sweet + savory type dish.

This salad is perfect for breakfast, as a stuffer for a chard wrap (or sandwich) for lunch, or even as dessert. It’s not a true “Waldorf” as it doesn’t contain any celery but includes fennel bulb and kale and carrot instead. It’s a fun twist on the classic recipe, as it features a few heartier veggies to enjoy during the cold winter months, yet it is still light enough to enjoy during warmer temperatures as well. It's also a perfect snack for a midday slump.

See Also

Apricot Risotto

Parsnip and Carrot Au Gratin

Vegan Cinnabon

Ingredients

• 6 leaves kale
• 1 tablespoon lemon juice
• 1 teaspoon sea salt
• 1/2 small fennel bulb, peeled
• 7 medium carrots, tops removed
• 1 apple, peel on
• 1/2 cup raisins (Thompsons or Golden work well)
• 1 teaspoon ground cinnamon
• 2 teaspoons maple syrup (Grade B, recommended)
• 1 1/2 cups raw cashews, soaked for a couple hours and drained
• 2/3 cup water
• Dash Salt
• 1 cup pecans, toasted

• Prep Time: 10 minutes
• Cook Time: 7 minutes

• Total Time: 17 minutes
• Yield: 4 servings

Preparation

Rinse the kale leaves well and pat dry using a clean kitchen towel. Stack the kale leaves on top of one another and then chop into small, bite-sized pieces, about 1 to 2 inches square.

In a large bowl, place the kale, lemon juice and 1 teaspoon sea salt and massage gently with very clean hands until the leaves have turned from crunchy to quite wilted--this takes about 1 minute. Grate the fennel and carrots and toss into the kale to combine.

Slice the apple thinly and then add into the kale mixture along with the raisins, ground cinnamon and maple syrup.

In a food processor, blend the cashews with 2/3 cup water and a dash of salt for about 6 minutes, or until very smooth, scraping down sides as necessary. Stir the cashew cream into the salad to coat. Fold in pecans and top with a few fennel bulb greens for garnish.

Serve cold or at room temperature. Amazing atop a bed of arugula.

Note: To easily toast the pecans, place them onto an ungreased cookie sheet in a single layer. Preheat your oven to 375 °F  and bake in oven for 7 minutes, or until the pecans are fragrant. Watch carefully so the pecans do not accidentally burn.  Let cool before adding to the salad.