Kale and Carrot Waldorf Salad

I woke up early this morning with an intense craving to take a long run. But, as soon as I strapped on my running shoes and began to head out–the weather had other plans as it down-poured all over my 18 miler I had mapped out.


So I created this salad to pass the time until the rain stopped. At least the hard stuff, anyway.

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. For me, it’s a fun way to ring in September, as it features a few of autumns most iconic flavors, yet is still light enough to enjoy during warmer temperatures.

It is also perfect fuel for a midday run…

Kale and Carrot Waldorf Salad

1 1/2 cups finely chopped kale

1 tablespoon lemon juice

1 teaspoon sea salt

1/2 cup grated fennel bulb

7 medium carrots, grated

1 apple, peel on, thinly sliced

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

Place the kale, lemon juice and 1 teaspoon sea salt into a bowl and massage gently with very clean hands until wilted. Toss in the fennel, carrots, apple, raisins, cinnamon and maple syrup and mix well to combine.

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, bake in oven preheated to 375 °F for 7 minutes, or until fragrant. Let cool before eating.


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8 Responses to Kale and Carrot Waldorf Salad

  1. Kelli says:

    Wow! This is the first time I’ve ever used kale and somehow mine was totally outnumbered by carrots! Anyways, this is the first one of your recipes that I’ve tired and considering I’m not even a vegetarian I was really impressed – even my meat and potatoes hubby liked it! My cashew cream came out a little more grainy than in the picture but I probably just have to upgrade to a food processor that can run for more than 30 sec at a time :) Thanks!

    • allyson says:

      awesome, thanks so much for your feedback, Kelli! Yea, the texture of the cashew cream is wholly dependent on the processing time… but the good news is the flavor is still the same! :) I am very happy you and your hubby enjoyed it!

  2. Gena says:

    This looks so fantastic. Carrots and kale are two of my top, top foods!

  3. Looks great! Can’t wait to try it.

  4. Christina says:

    Whoa! That is one pretty salad. It sounds similar to my “trademark” salad, my go-to when a salad craving strikes.

    I’m sorry that your run got rained on! I hope that you got to satisfy your craving for a long run later than day or the following day. I have my shoes strapped on now for my own run, but the sky is looking more grey than it did when I woke up this morning… Let’s hope it holds its raindrops in for a little while longer :)

  5. FoodFeud says:

    Wow, this sounds really great and fresh. I love fennel, and have a bulb right now but I’m never so sure what to do with it. This would be great. Love the little fronds on top!

  6. This sounds awesome! Love that dressing especially!