Season’s Best: Kale Salad with Carrots, Apples, Raisins, and Creamy Curry Dressing

by Gena on September 17, 2012

Kale Salad with Carrots, Apples, Raisins, and Creamy Curry Dressing Kale Salad with Carrots, Apples, Raisins, and Creamy Curry Dressing

Happy Monday! So glad you guys like the almond ginger nori snacks. They’ve given me a lot of ideas for future snacks. I’ll be keeping you posted, of course Winking smile

This salad—a creamy, delicious mix of kale, apples, raisins, and carrots, all with a creamy curried dressing—is perfect for autumn. The last time I made a kale and apple salad, it was my “golden harvest” kale salad—a mix of carrots, celery, raisins, and walnuts.

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The idea is similar here, but the dressing is rich and creamy and infused with a touch of curry and sweetness from dates. I’ve made it twice now: the first time, with walnuts, and the second time with cashews. The cashew version definitely tastes more mainstream and less “nutty” than the walnut version, but the walnut version is slightly more nutrient dense. You can certainly experiment with both, and decide which you like more!

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Kale Salad with Carrots, Apples, Raisins, and Creamy Curry Dressing (raw, vegan, gluten free, soy free)

Serves 2-4

1 scant cup raw cashews or walnuts
1/4 cup lemon juice
3 pitted dates
3/4 cup water
1/2 tsp sea salt
2 tsp curry powder

1 head kale, de-stemmed, cut into bite sized pieces, washed, and thoroughly dried
2 large carrots, peeled and chopped
1 large apple (I like honeycrisp!), chopped into small pieces
1/3 cup raisins

1. Blend all dressing ingredients in a food processor or high speed blender till smooth.

2. Massage the kale with about 1/3 cup dressing, making sure that everything is well coated and softened. Add the apple, carrot, and raisins, and remix the salad, adding more dressing if you like. Serve!

If you want to turn this one into a meal sized salad, you can definitely add some chickpeas or lentils! It would also be great served with a hummus sandwich, or a fresh batch of raw crackers. Yum.

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Such a wonderful way to enjoy fall produce! Hope you like it.

The first time I made this salad, it was early last week. The second time, I made a version of it as part of another “ingredient potluck” with Anne, adding beautiful beets:

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To find out about the amazing quinoa dish we served it with, you’ll just have to tune back in tomorrow! Till then,

xo

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{ 26 comments… read them below or add one }

Hoshigaki September 17, 2012 at 7:03 pm

I have to make this!

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Gena September 18, 2012 at 8:57 am

It is so very good!

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Anne P September 17, 2012 at 7:20 pm

Yum. I want more! :)

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Janae @ Bring-Joy September 17, 2012 at 7:23 pm

I have a similar recipe where I use craisins instead of raisins & add sunflower seeds & a different dressing. But raw kale salad is just one of those things I cannot get enough of. Thanks for reminding me I need to eat it more! Definitely haven’t been meeting my daily green quotient lately.

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Gena September 18, 2012 at 8:58 am

I love the idea of sunflower seeds here! They go really well with kale.

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Lisa @ The Raw Serenity September 17, 2012 at 7:23 pm

That dressing sounds unreal!
What a tease to make us wait till tomorrow! Looking forward to it :)

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Marissa September 17, 2012 at 7:39 pm

This salad reminds me a little bit of the one the Our Hen House ladies made on an episode of Vegan Drag Queen I watched today. The curry dressing has got to be amazing on this! I think I’m going to make it with the walnuts. Walnuts and raisins are a match made in heaven. Don’t you just love the versatility of kale salads?

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veganjake September 17, 2012 at 8:06 pm

Thanks for the dinner idea.

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Gena September 18, 2012 at 8:59 am

Hope you enjoy it!

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Rebecca September 18, 2012 at 2:39 am

Mmmmm definitely will “Fall” hard for this salad. So simple yet elegant! Especially dressed up with beets and quinoa- mmmm! I will try this with salad greens – not the same as kale of course, but one has to make sacrifices when living in a kale-less cOuntry! Can’t wait to try the real version when back in the United States of Kale soon! Enjoy your Fall in DC !

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GetSkinnyGoVegan September 18, 2012 at 7:38 am

Looks lovely. Was so happy to return from a recent trip and come home to see our greens thriving. Finally a break from the intense summer heat and now they are taking off. Kale Chips in my future soon. And kale is So photogenic!

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Lauren September 18, 2012 at 7:56 am

My kind of salad!! Yummmm!

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Shannon September 18, 2012 at 8:13 am

Oh, yum! I try so hard to eat apples but I don’t really like them on their own. I always forget that I tend to love them in salads. Will have to try this one soon.

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the delicate place September 18, 2012 at 9:07 am

this is pretty much my ideal autumn salad. i love walnuts but tend to only eat them in the fall. i usually have pistach., almonds or cashews in the summer months for some reason. i just listen to my cravings ha :)

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Melanie St. Ours September 18, 2012 at 5:14 pm

Looks amazing. I got all the ingredients and am going to make this tomorrow! I almost never cook from recipes anymore, but this is a must-try.

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Lindsey September 18, 2012 at 6:12 pm

Made this tonight with the walnuts and LOVED it. It was a hit with everyone! Kale had gone bad so I used spinach and added red onion, red pepper and avocado. Delicious! Can’t wait to try with kale next time. Everyone asked for the dressing recipe.

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hannah September 18, 2012 at 7:20 pm

Do you reckon you could make this a bit lighter on kitchen apparatus by using cashew butter and whisking?

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Gena September 18, 2012 at 9:16 pm

Oh, I’m sure you could. Try it out and see what you think!

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Lindsay September 19, 2012 at 2:42 pm

What a great combo of flavors!

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Catherine September 19, 2012 at 4:24 pm

I love the sound of that dressing!

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Rachel September 21, 2012 at 8:19 am

Gena,

I went vegan two weeks ago from an omni way of eating, thanks in great part to your blog.

I love your recipes, your laid-back attitude, and your positivity.

This recipe was incredible. I made it late last night, in a very cranky and tired mood. It definitely made me feel better! I can’t wait to recreate it today for lunch.

Thank you for everything you do.

-Rachel

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marly September 26, 2012 at 6:45 am

I love salads and this one looks SO good. Can’t wait to give it a try! I think I’ll go for the walnut version because of the added health (as you described).

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Gena September 27, 2012 at 6:15 am

Thanks Marly!

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Michelle September 26, 2012 at 9:52 pm

This salad was delicious! I used the walnut dressing and sprinkled on some pistachios and dried cherries (instead of raisins), on top of the salad. With the honeycrisp and carrots It was all so satisfyingly fall-ish. Thanks Gena!

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Anonymous November 20, 2012 at 1:21 am

awesome recipe! I added some purple carrots and some purple sweet potato (which I grilled) and popped the saltanas in hot water to make them nice and juicy again. Amazing recipe!

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kristen December 8, 2012 at 12:38 pm

totally delicious!
I also like this one:
blend:
1/4 c red wine vin
1/4 c evoo
1 T honey
juice of one orange
a little lemon juice
salt
pepper
a few craisins

massage dressing with shredded kale, toasted almonds, and craisins

Thanks for the curry kale recipe! Hope you like mine!!

Reply

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