Tasting Tuesday: Inspiralized Kale Waldorf Salad


What perfect timing for a ritzy dish than on the day after Kate Middleton gave birth to the future King of England. Today, we’re reinventing The Waldorf Salad.

In case you missed my brief spiel about enhancing boring salads, check that out. Lemme quickly rehash…

Begin speil.

You’ll never see me eating a regular salad ever again. What’s “regular” salad? You know – a bed of lifeless lettuce that lays squished under chopped cucumbers, croutons, grape tomatoes, sliced onions and if you’re lucky – carrots, radishes and maybe some raw bell pepper. Don’t get me wrong – I love salad. You’ll often find me frequenting salad bars like Chop’t or Just Salad in the city – they offer a bit of creativity in ingredients, but their options are all prepared the same mundane way – chopped, diced or sliced. Why not spiralized? Better yet, why not Inspiralized?

Case Study A: The Waldorf salad.

The Waldorf salad was first created in the mid 1890s at the Waldorf Hotel in NYC and was made of chopped apples and celery with (30+ years later) walnuts, dressed in mayonnaise (ew!) and served on a bed of lettuce. Fancy schmancy. Since then, there have been many variations.

So let’s dust off this old fogey and Inspiralize it! I spiralized a red apple to make a more playful salad with exciting textures. For an added health kick, I used kale instead of bibb lettuce and swapped the mayonnaise for a homemade honey dijon sherry shallot vinaigrette. To top it all off, I prepared it with grilled chicken and green grapes (as many of the modern-day Waldorf salads are served). Mmmm. The sweetness and acidity of the vinaigrette played nicely with the toughness of the kale and the crunchiness of the walnuts. With the spiralized apple, you will appreciate the fruit in a different way.

You don’t have to do anything to prepare the apple – just load it right onto the spiralizer, like this:



Out with the old and in with the new!

End spiel.

Chicken Kale Waldorf Salad with Honey Dijon Vinaigrette

Serving size: 2
Time to prepare: 7-10 minutes
Time to cook: 10 minutes


  • 1 red apple, Blade C
  • 4 cups of chopped kale
  • 1/2 cup walnuts
  • 5-7 green grapes, halved
  • 1/2 cup celery, chopped
  • 1 chicken breast, grilled/cooked and cut into strips

For the vinaigrette (makes 3/4 cup, only need 3 tbsp per serving)

  • 2 tbsp red wine vinegar
  • 1 tbsp sherry vinegar
  • 1 tbsp minced shallot
  • 3 tbsp olive oil
  • 2 tbsp honey
  • 3 tbsp ground dijon mustard (or less, if you don’t like spicy)
  • 1 tbsp water


Place all of the ingredients for the vinaigrette into a container and shake until combined or place in a bowl and whisk. Set aside.


Place kale and celery in a bowl. Pour in vinaigrette and toss to combine. Divide onto plates and then top with walnuts, grapes, spiralized apple and chicken. Enjoy!








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