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
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.