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    Home » Recipes » Salads

    Crunchy Broccoli and Kale Salad

    Published: Mar 18, 2021 · Modified: Jan 13, 2025 by Amy Sandidge · This post may contain affiliate links · Leave a Comment

    Jump to Recipe

    This Crunchy Broccoli and Kale Salad is simple to make and comes together quickly. With its crisp texture and fresh ingredients, it’s the perfect side dish or a simple vegetarian meal. Delicious any time of year, this salad is a versatile addition to your recipe collection.

    Kale and broccoli salad in a white bowl with a woman holding a spoon next to it.

    In my house, we eat salads so often, it is important that I am always on the look for creating new ones-otherwise I would get too bored. This salad was born with this idea in my one winter. It makes use of seasonal kale and broccoli, combining them in simple, lightened up way. If want more ideas, I have so many wonderful salads to love on the blog.

    Green salad in a white bowl.

    Ingredients

    • Kale- I used curly kale, but will share more on what types of kale you can use in a section below. 
    • Fresh broccoli
    • Dried fruits- golden raisins are what I used in this shoot, but I also love currants. Dried cherries or dried cranberries is also delicious too. 
    • Nuts- For my salad, I used pecans and sunflower seeds. 
    • Shallots- you can also use red onions if you prefer
    • Apple cider vinegar- for the vinaigrette. 
    • Olive oil- for both the vinaigrette and massaging the kale.  
    • Dijon mustard- the emulsifier for the dressing. 
    • Honey- pure maple syrup can also be used. 
    • Salt and pepper- to taste for the dressing. 
    Kale salad in a white bowl with a spoon in it.

    How to make

    I blanched my broccoli, but this step is optional. The reason I like to do this is for the bright green color is gives the broccoli, it doesn’t take long, but really is only for aesthetics. Bring water to a boil, drop in the broccoli for about 30 seconds. Quickly move the broccoli to ice water and let it cool for about 3-5 minutes. Drain and pat it dry with a paper towel. 

    The best way to prepare kale for a salad is to massage it. If you have always struggled to like kale in salads (I did for a long time), massaging it will change your mind. Cut out the stem of you kale and cut the leaves into large pieces. Drizzle the kale with a little olive oil and sprinkle with salt. Massage for several minutes until the kale is more tender- just make sure not to overdo it though. You still want the kale to have some texture. 

    Mix the vinaigrette and taste. Add salt and pepper as needed. Add all ingredients to a large bowl and drizzle with the vinaigrette. Mix well and serve immediately.

    Chopped kale on a wooden cutting board.
    Ingredients for salad in a large metal bowl.
    Salad mixed together in a large metal bowl with large tongs in it.
    Kale and broccoli salad in a white bowl with a woman holding a spoon next to it.

    The trick to making kale less bitter

    Many people are put off of kale because it's so bitter. But, there's a great trick to make it more palatable.

    To make kale less bitter, massage your kale with extra virgin olive oil and a sprinkle of salt. Don't massage for long or use too much oil, as this can cause your kale leaves to become mushy. Just a few minutes will impart flavor and remove some of the bitterness.

    Woman massaging kale in a stainless steel bowl.

    Types of kale to use in kale salad

    • Curly Kale: The most common type with ruffled leaves and a mildly peppery flavor; great for raw salads when massaged to soften.
    • Lacinato Kale (Dinosaur Kale): Dark, flat leaves with a slightly sweeter and earthy taste; holds up well in salads with hearty dressings.
    • Red Russian Kale: Tender, flat leaves with a reddish-purple tint and a mild, slightly sweet flavor; excellent for delicate salads.
    • Baby Kale: Smaller, tender leaves that don’t require massaging; perfect for quick salads with a milder taste.
    • Siberian Kale: Large, light green leaves with a sweet, mild flavor; ideal for blending with other greens in salads.
    • Redbor Kale: A visually striking type with dark red, curly leaves and a mild flavor; adds color and texture to salads.

    Bread and rolls

    In case you need some bread and roll options to go with your salad, let me share a few favorites. 

    • Baked rosemary dinner rolls in round baking pans with fresh rosemary on the side.
      Buttery Rosemary Dinner Rolls
    • Woman holding a loaf of cracked wheat bread.
      Tender Cracked Wheat Sandwich Loaf Bread Recipe
    • Dinner rolls in a white bowl.
      Pull-Apart Whole Wheat Dinner Rolls Recipe (Fluffy and Tender)
    • Loaf of Whole Wheat Bread.
      Country-Style Rustic Whole Wheat Bread Recipe
    Kale and broccoli salad in a white bowl.
    Kale and broccoli salad in a white bowl with a woman holding a spoon next to it.

    Crunchy Broccoli and Kale Salad

    Amy Sandidge
    This Crunchy Broccoli and Kale Salad with its crisp texture and fresh ingredients is the perfect side dish or a satisfying vegetarian meal.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Total Time 15 minutes mins
    Course Salad
    Cuisine American
    Servings 4 servings

    Ingredients
      

    • 4 cups kale, stems removed and cut into rough pieces
    • 2 tablespoons olive oil
    • 1 teaspoon broccoli florets
    • ½ cup thinly sliced shallots I used a blood orange
    • ½ cup sunflower seeds
    • ½ cup golden raisins I used white winter wheat

    Apple cider vinaigrette

    • ⅓ cup olive oil
    • ¼ cup apple cider vinegar
    • 3 tablespoons honey
    • 2 teaspoons dijon mustard
    • ½ teaspoon minced garlic
    • salt to taste

    Instructions
     

    • I blanched my broccoli, but this step is optional. The reason I like to do this is for the bright green color is gives the broccoli, it doesn’t take long, but really is only for aesthetics. Bring water to a boil, and drop in the broccoli for about 30 seconds. Quickly move the broccoli to ice water and let it cool for about 30-45 seconds. Drain and pat it very dry with a paper towel.
    • The best way to prepare kale for a salad is to massage it. If you have always struggled to like kale in salads (I did for a long time), massaging it will change your mind. Cut out the stem of your kale and cut the leaves into large pieces. Drizzle the kale with a little olive oil and sprinkle with salt. Massage for several minutes until the kale is more tender- just make sure not to overdo it though. You still want the kale to have some texture.
    • Mix the vinaigrette and taste. Add salt and pepper as needed. Add all ingredients to a large bowl and drizzle with the vinaigrette. Mix well and serve immediately.
    Keyword broccoli, golden raisins, kale, pecans, shallots
    Tried this recipe?Let us know how it was!
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    Hi, I'm Amy! I am a culinary school graduate creating a comprehensive collection of recipes, with a focus on incorporating whole grains. My goal is to craft dishes that resonate with the whole family. 

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