4 cups packed fi nely chopped raw kale, preferably dinosaur kale
1 large red apple, such as Fuji or Honeycrisp, chopped, divided
1 cup thinly sliced celery
½ cup walnuts, toasted and chopped, divided
¼ cup plus 2 tablespoons raisins, divided
2 tablespoons Dijon mustard
2 tablespoons water, more if needed
1 tablespoon red wine vinegar
1/8 teaspoon sea salt
Place kale in a large bowl. Add half the apple to kale along with celery, ¼ cup walnuts and ¼ cup raisins.
Put remaining apple in a blender along with remaining ¼ cup walnuts, remaining two tablespoons raisins, mustard, water, vinegar and salt. Purée until well combined and slightly thick, adding water if needed to thin.
Pour dressing over kale salad and toss to combine.
BUTTERNUT HUMMUS
¾ pound cooked butternut squash (about three cups)
2 tablespoons lemon juice
2 tablespoons tahini
8 pitted green olives
1 clove garlic
Puree all ingredients in a food processor, adding one or two tablespoons of water, if needed.
THE FOLLOWING PICNIC RECIPES ARE FROM WHOLE FOODS AND ARE AVAILABLE ONLINE:
