Broccoli Kale Salad

This is the ultimate Broccoli and Kale Salad recipe that's perfect for any occasion. Nutrient-packed and make-ahead friendly, this salad is a blend of flavors and textures you won't want to miss.

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.

5 from 17 votes

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Prep Time: 30

Cook Time: 30

Total Time: 1

Servings: servings

Calories: 313kcal

Author: Pat Nyswonger

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