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.
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.
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.
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.
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.
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.
Crunchy Broccoli and Kale Salad
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.
Did you make this recipe? Let me know!