Broccoli Kale Salad with Lemon Vinaigrette

by Laurel Braun
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This is the salad that converted me into a kale fan. This broccoli kale salad pairs some less popular vegetables with cheese, nuts, dried fruit, and a delicious lemon vinaigrette to make an irresistable combination that will be devoured. In my opinion, it’s the best kale salad!

broccoli kale salad

One thing I love about kale is that it’s ridiculously easy to grow, it overwinters in mild climates, and it rarely bolts in the heat. We get very hot summers here in the Okanagan and after end of May it’s nearly impossible to keep lettuce alive. I grow kale every year and end up drowning in it (which isn’t really an issue). This broccoli kale salad (along with kale caesar salad) are consumed regularly during the hot summer months when we can’t keep lettuce alive.

The key to making a great kale salad is massaging the kale.

Yup – you heard me!

Kale can be quite tough and fibrous, but when oil and a touch of salt are worked into the leaves for only 1 minute – the kale turns into a soft (but crunchy!) and sweet ingredient that tastes marvellous. It’s an absolute game changer.

How to make Broccoli Kale Salad

Broccoli Kale Salad

Wash your kale well and remove the spines, chopping only the curly leaves. Place in a clean bowl and drizzle with olive oil and a large pinch of salt. Massage the kale with your hands until the kale changes to a bright green and softens (30 – 60 seconds).

Before massaging kale
After massaging kale

Add in the broccoli, carrot, red onion, cheddar (if using), almonds, sunflower seeds, and craisins. Set aside while you prepare the dressing.

    Lemon Vinaigrette

    In a small container or bowl, add the lemon juice and minced garlic. Let it sit for about 1 minute before adding the other ingredients to mellow out the flavour.

    Whisk in the olive oil, red wine vinegar, dijon, honey, oregano, salt, and pepper. Toss the salad a few minutes before serving with the dressing. Will store well in the fridge for 2 days.

      Enjoy!

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      broccoli kale salad
      Author: Laurel Braun

      Broccoli Kale Salad with Lemon Vinaigrette

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      This broccoli kale salad pairs some less popular vegetables with cheese, nuts, dried fruit, and a delicious lemon vinaigrette to make an irresistable combination that will be devoured. In my opinion, it's the best kale salad!
      Print Recipe Pin Recipe
      Prep Time 20 minutes
      Total Time 20 minutes
      Course: Salad, Side Dish
      Cuisine: American
      Servings: 6 as a side
      Calories: 261 kcal
      Ingredients Method Nutrition Notes

      Ingredients
        

      Broccoli Kale Salad
      • 6 cups chopped curly kale, washed well and stems removed
      • 1 tsp extra-virgin olive oil
      • 1 generous pinch fine sea salt
      • 2 cups broccoli florets, stems removed and chopped small
      • 1 medium carrot, shredded
      • ½ small red onion, finely chopped
      • ½ cup cubed cheddar1, optional
      • ½ cup slivered almonds
      • ¼ cup sunflower seeds
      • ¼ cup craisins, (dried cranberries)
      Lemon Vinaigrette
      • 2 tbsp fresh lemon juice
      • 1 small garlic clove, minced
      • 3 tbsp extra-virgin olive oil
      • 1 tbsp red wine vinegar
      • 2 tsp Dijon mustard
      • 1 tsp honey1, or maple syrup
      • ¼ tsp dried oregano
      • ⅛ tsp fine sea salt
      • freshly cracked black pepper, to taste

      Method

      Broccoli Kale Salad
      1. Wash your kale well and remove the spines, chopping only the curly leaves. Place in a clean bowl and drizzle with olive oil and a large pinch of salt. Massage the kale with your hands until the kale changes to a bright green and softens (30 – 60 seconds).
      2. Add in the broccoli, carrot, red onion, cheddar (if using), almonds, sunflower seeds, and craisins. Set aside while you prepare the dressing.
      Lemon Vinaigrette
      1. In a small container or bowl, add the lemon juice and minced garlic. Let it sit for about 1 minute before adding the other ingredients to mellow out the flavour.
      2. Whisk in the olive oil, red wine vinegar, dijon, honey, oregano, salt, and pepper.
      3. Toss the salad a few minutes before serving with the dressing. Will store well in the fridge for 2 days.

      Nutrition

      Calories: 261kcalCarbohydrates: 15.3gProtein: 7.4gFat: 20gSodium: 218mgPotassium: 334mgFiber: 4.1gVitamin A: 183IUVitamin C: 50mgCalcium: 180mgIron: 1.4mg

      Notes

      Note 1: Omit cheese and use maple syrup instead of honey to make this salad vegan.
      Recipe adapted from Peas and Crayon.
      any season, dairy-free, egg free, gluten-free, summer recipes, vegan, vegetarian

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      This recipe was adapted from Peas and Crayon.