This vibrant broccoli kale salad combines crisp vegetables with sweet cranberries and crunchy almonds in a tangy honey-lemon dressing. Perfect for meal prep or entertaining, this nutritious broccoli kale salad delivers bold flavors and satisfying textures that make eating healthy feel like a treat.
SERVES: 4 | PREP: 20 MIN | COOK: 0 MIN | TOTAL: 20 MIN
Ingredients
Fresh Vegetables
| Ingredient | Amount |
|---|---|
| Fresh broccoli crowns | 4 cups, chopped small |
| Fresh kale leaves | 4 cups, stems removed, chopped |
| Red onion | 1/4 cup, thinly sliced |
| Carrots | 1/2 cup, julienned |
Mix-Ins & Toppings
| Ingredient | Amount |
|---|---|
| Dried cranberries | 1/2 cup |
| Sliced almonds | 1/3 cup, toasted |
| Sunflower seeds | 2 tablespoons |
| Crumbled feta cheese | 1/3 cup |
Honey-Lemon Dressing
| Ingredient | Amount |
|---|---|
| Fresh lemon juice | 3 tablespoons |
| Honey | 2 tablespoons |
| Extra virgin olive oil | 1/4 cup |
| Dijon mustard | 1 teaspoon |
| Garlic | 1 clove, minced |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
Step-by-Step Instructions
Phase 1: Vegetable Preparation (8 minutes)
Step 1: Wash the broccoli crowns thoroughly under cold running water. Pat completely dry with paper towels. This removes any dirt and prevents watery dressing later.
Step 2: Using a sharp knife, cut broccoli into bite-sized florets about 1/2-inch pieces. The smaller size helps the dressing coat better and makes eating easier.
Step 3: Remove thick kale stems by folding each leaf in half and cutting along the stem. Discard stems as they’re tough and bitter.
Step 4: Stack kale leaves and roll them tightly like a cigar. Slice across the roll to create thin ribbons (called chiffonade). This technique makes kale more digestible.
Step 5: Place chopped kale in a large mixing bowl and drizzle with 1 tablespoon olive oil. Massage the leaves with your hands for 2-3 minutes until they soften and turn darker green. This breaks down tough fibers.
Phase 2: Additional Prep (7 minutes)
Step 6: Slice the red onion paper-thin using a sharp knife or mandoline. Soak slices in cold water for 5 minutes to reduce sharpness, then drain and pat dry.
Step 7: Cut carrots into thin matchsticks (julienne) using a sharp knife or vegetable peeler. Keep pieces uniform for even texture.
Step 8: Toast sliced almonds in a dry skillet over medium heat for 2-3 minutes, stirring constantly until golden brown and fragrant. Watch carefully as they burn quickly.
Phase 3: Dressing Creation (3 minutes)
Step 9: In a small bowl, whisk together lemon juice and honey until honey dissolves completely. The acid helps preserve the salad’s color.
Step 10: Add minced garlic and Dijon mustard, whisking until smooth. Let stand 2 minutes to allow garlic flavors to develop.
Step 11: Slowly drizzle in olive oil while whisking constantly to create an emulsion. The dressing should look creamy and unified.
Step 12: Season with salt and pepper, taste, and adjust as needed. The dressing should balance sweet, tart, and savory flavors.
Phase 4: Final Assembly (2 minutes)
Step 13: Add prepared broccoli florets to the massaged kale. The raw broccoli provides wonderful crunch and fresh flavor.
Step 14: Pour 2/3 of the dressing over vegetables and toss gently with salad tongs. Reserve remaining dressing for serving.
Step 15: Fold in cranberries, drained onions, and julienned carrots. Mix just until evenly distributed to prevent bruising.
Step 16: Top with toasted almonds, sunflower seeds, and crumbled feta. Add these last to maintain their texture and prevent soggy toppings.
Chef’s Notes
Massage Matters: The key to perfect broccoli kale salad lies in properly massaging the kale. This technique transforms tough, bitter leaves into tender, sweet greens that absorb flavors beautifully.
Make-Ahead Magic: This salad actually improves with time! The hardy vegetables won’t wilt, and flavors meld beautifully when refrigerated for up to 24 hours.
Texture Balance: The combination of crisp raw broccoli, tender massaged kale, and crunchy nuts creates the perfect textural contrast that makes each bite interesting.
Dressing Distribution: Always dress the kale first, then add other ingredients. This ensures even coating and prevents the delicate toppings from becoming soggy.
Nutrition Information (Per Serving)
- Calories: 245
- Protein: 8g
- Carbohydrates: 22g
- Fat: 16g
- Fiber: 6g
- Sugar: 14g
Delicious Variations
Mediterranean Style: Replace cranberries with sun-dried tomatoes and feta with goat cheese. Add kalamata olives and fresh herbs like oregano or basil.
Asian-Inspired: Swap the honey-lemon dressing for sesame-ginger vinaigrette. Include edamame and sesame seeds. For more Asian flavors, try this broccoli edamame salad recipe.
Autumn Harvest: Use dried apples instead of cranberries, add toasted pumpkin seeds, and include diced Granny Smith apples for extra crunch and seasonal appeal.
Protein Power: Transform this into a complete meal by adding grilled chicken, chickpeas, or hard-boiled eggs. This pairs wonderfully with our hearty broccoli ramen noodle salad for variety.
Storage & Reheating
Refrigeration: Store covered in the refrigerator for up to 3 days. The sturdy vegetables hold up well, though the nuts may soften slightly over time.
Meal Prep Tips: Keep dressing separate and toss just before serving for maximum freshness. Store nuts and seeds separately to maintain crunch.
Serving Temperature: This broccoli kale salad tastes best at room temperature. Remove from refrigerator 15-20 minutes before serving for optimal flavor.
Freezing Note: Don’t freeze this salad as the vegetables will become mushy and lose their appealing texture upon thawing.
Troubleshooting Guide
Problem: Kale tastes bitter Solution: Massage longer with more olive oil and let rest 10 minutes. Remove any thick stems that add bitterness.
Problem: Broccoli pieces too large Solution: Cut florets smaller than you think necessary. They should be easily eaten in one bite without overwhelming other ingredients.
Problem: Dressing separates Solution: Re-whisk vigorously or blend briefly. Add 1 teaspoon warm water to help re-emulsify the mixture.
Problem: Salad tastes bland Solution: Add more acid (lemon juice) and salt. Taste and adjust seasoning after the salad rests, as flavors meld over time.
Problem: Nuts become soggy Solution: Add nuts just before serving, or store them separately and sprinkle on individual portions to maintain crunch.
Equipment Essentials
- Large mixing bowl (at least 4-quart capacity)
- Sharp chef’s knife for precise vegetable cutting
- Cutting board (preferably separate for vegetables)
- Small whisk for dressing preparation
- Salad tongs for gentle mixing
- Small skillet for toasting nuts
- Fine-mesh strainer for washing vegetables
Shopping List
Produce Section
- 2 large broccoli crowns
- 1 bunch fresh kale
- 1 small red onion
- 2 medium carrots
- 1 lemon
- 1 garlic bulb
Pantry/Dry Goods
- Honey
- Extra virgin olive oil
- Dijon mustard
- Dried cranberries
- Sliced almonds
- Sunflower seeds
Dairy Section
- Crumbled feta cheese
Success Secrets
- Choose young, tender kale with bright green leaves. Avoid yellowing or tough, oversized leaves that won’t soften properly even with massaging.
- Toast nuts fresh for each batch. Pre-toasted nuts from packages often lack the intense flavor and perfect crunch of freshly toasted almonds.
- Balance your acid by tasting the dressing separately before adding to the salad. It should be slightly more acidic than you want the final dish.
- Let flavors develop by allowing the dressed salad to rest for 15-30 minutes before serving. This allows the vegetables to absorb the dressing flavors.
- Serve at room temperature for the best flavor experience. Cold temperatures mute the bright, fresh flavors that make this broccoli kale salad special.
