Broccoli Kale Salad
This is the ultimate broccoli and kale salad perfect for any occasion. It is a delicious blend of flavors and it is easy to make ahead. Feel free to customize it to your liking. We have suggestions in the notes below, but you can take it in any direction that inspires you.
Servings: 8 servings
Ingredients
- 1 bunch fresh kale stems removed and chopped, about 3 cups
- 1 cup broccoli floretts
- 1 cup shaved brussel sprouts
- 1 cup chopped red cabbage or radicchio
- 1 carrot shredded
- ½ medium onion thinly sliced
- ½ cup dried cranberries
- ½ cup toasted sunflower seeds or pumpkin seeds
Dressing
- ¼ cup fresh lemon juice
- 2 tablespoons honey
- 2 cloves garlic minced
- 1 tablespoon Dijon mustard
- ¼ teaspoon sea salt
- ½ cup avocado oil or olive oil
- 1 tablespoon Chia seeds or poppy seeds
Instructions
- Toss all the veggies in a large bowl along with the cranberries and sunflower seeds or pumpkin seeds.
For the Salad Dressing
- Add all the ingredients for the dressing to a jar and seal the lid. Shake well until emulsified.
- Pour the desired amount over the salad, toss, and serve. Store any leftover dressing in the fridge.
Notes
Ideas for substitutions:
- You can replace the dried cranberries with any of these: Dried cherries, golden raisins, dried chopped apricots, goji berries, chopped dates, or dried chopped mango.
- You can replace the sunflower seeds with any of these: Chopped almonds, chopped walnuts, pine nuts, cashews, or macadamia nuts.
Nutrition
Serving: 1 | Calories: 313kcal | Carbohydrates: 28g | Protein: 6g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 18g | Sodium: 633mg | Fiber: 6g | Sugar: 14g
