Winter Green and Walnut Salad
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Winter Greens and Walnut Salad

Republished with permission from “Everyday Raw Detox” by Meredith Baird and Matthew Kenney
(Serves 4 to 6)

This salad is a take on the classic massaged kale salad. We chose to take it in a more fall-like direction with the addition of thyme and walnuts, but you could certainly use any of your favorite herbs and nuts. Walnuts happen to be a favorite around here.

Ingredients for Salad:

  • 1 large head kale, stalks removed and thinly sliced
  • 1 ⁄2 head Swiss chard, stalks removed and thinly sliced
  • 1–2 Tbsp olive oil or walnut oil
  • 1 Tbsp apple cider vinegar
  • 1 lemon, juiced
  • Pinch of salt
  • 1 apple (preferably gala), cored and chopped, or shaved on mandolin
  • 1 cup Inca berries or golden raisins, chopped

Ingredients for Walnuts:

  • 1 ⁄2 cup walnuts, coarsely chopped
  • 2 tablespoons fresh thyme
  • 1 ⁄2 tablespoon olive oil or walnut oil
  • 1 ⁄4 teaspoon sea salt
  • Freshly ground pepper, to taste


  1. Massage kale and Swiss chard with olive oil, vinegar, lemon juice, and salt to break down the fibers.
  2. Once the salad is wilted, toss in apple and Inca berries.
  3. In a separate bowl, toss the walnuts with thyme, oil, salt, and pepper.
  4. Toss the walnuts with the salad. Season with salt and pepper, to taste.
  5. Garnish with fresh thyme and walnuts, if desired.


Matthew Kenney is the world’s leading raw food chef, bestselling cookbook author, culinary educator, and an entrepreneur specializing in the plant-based lifestyle. The recipient of several awards—twice nominated as a Rising Star Chef in America by the James Beard Foundation—Kenney is a graduate of the French Culinary Institute with years of experience in upscale New York City kitchens.

Along with founding and operating his namesake Academy and restaurant brand (complete with highly regarded restaurants from coast to coast), Kenney is involved in raw food and plant-based projects around the world. He travels extensively to forward his mission to show others that food can be delicious and vibrant, while still healthful.