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In a salad rut?  This Broccoli Kale Salad is just the recipe for you!  It’s packed with nutritious ingredients, tossed in a tangy, sweet lemon poppy seed dressing, and it’s perfect for meal prep!

Broccoli kale salad in white bowl with lemon poppy seed dressing behind

**This recipe was originally published in July 2016.  The text, photos and recipe have been updated.

I’m a huge fan of kale.  I love it’s hardy texture and slightly bitter flavor, and I add it to recipes like my white bean and kale soup, kale smoothie and breakfast casserole every chance that I get.

It pairs well with a wide variety of ingredients, and the fact that it’s packed with nutrition is a huge bonus. 

My favorite way to use it is in salads, and this Broccoli Kale Salad is my latest obsession.  It’s a fusion of my broccoli slaw and kale slaw recipes, and it’s downright addictive. 

Why you’ll love this recipe:

  • This salad is an addictive blend of texture and sweet and savory flavor.
  • It’s packed with superfoods, which makes it extremely nutritious.
  • The hardy texture of the kale keeps it from wilting, so it’s a nice make ahead option and it’s great for meal prep.
  • It’s perfect for special diets such as gluten free, vegan, dairy free and paleo diets. 

Recipe ingredients

This broccoli kale salad is packed with superfoods and big flavor that’s perfect any time of year.

Broccoli Kale Salad ingredients

Ingredient notes

  • Kale.  I used curly kale for this recipe, but dinosaur (also known as tuscan or lacinto) or baby kale are great options as well.   I prefer not to purchase pre-chopped kale because it includes the tough inner stems.  I simply purchase a bunch and tear the kale leaves into bite sized pieces right off the stems.
  • Broccoli.  Pre-cut broccoli florets are a huge time saver, or you can even use broccoli slaw.
  • Red onion.  If red onion is too pungent for you, substitute with green onions or shallots as they’re more mild.
  • Shallot.  I finely grated the shallot and used it in the lemon poppy seed dressing for savory flavor, but it may be omitted if you don’t have any on hand.

How to make kale and broccoli salad

This salad couldn’t be easier to make, and the best part is that it may be made in advance!

Prepare the lemon poppy seed dressing:

lemon poppy seed dressing before and after blending

1. Place the olive oil, shallot, lemon juice, dijon mustard, maple syrup, poppy seeds and salt and pepper to taste in a small jar.

2. Secure the lid and shake vigorously until emulsified.

Prepare the salad:

3. Tear the kale and place in a large bowl.  In order to make the leaves more tender, follow my instructions on how to massage kale

4. Add the broccoli, apple, red onion, and dried cherries to the bowl of kale.

5. Pour the desired amount of dressing over the salad and toss to coat. 

broccoli and kale salad in white bowl with servers

FAQs

What does kale taste like?

Kale has a strong, somewhat bitter flavor, which many people find overpowering.  The bitter flavor is wonderful in this broccoli kale salad however, because it’s paired with citrus and sweet ingredients.

Which kale is best for salads?

There are a few varieties of kale, and which one to choose depends on your taste.

If you’re a big fan of kale for it’s hardy texture and bold flavor, curly kale is a great option.

If you prefer softer leaves and milder flavor, dinosaur or baby kale would be better choices.

Does massaging kale make it less bitter?

When kale is massaged, it softens the leaves dramatically and makes it easier to digest, but it does not eliminate the bitter flavor.

Do you eat the stems of kale?

Kale stems are tough and fibrous, and should not be eaten.  I always prep kale myself as bagged, pre-chopped kale includes the tough inner stems.

Recipe notes

  • Pro tip:  It’s best to avoid pre-chopped kale as it includes the tough, fibrous inner stems.  I prefer to buy a bunch and tear the kale around the stems. 
  • If curly and dinosaur kale are too hardy for you, try baby kale or substitute with your favorite lettuce! Keep in mind that baby kale and other types of lettuce aren’t as hardy as curly or dinosaur kale, and will wilt down quickly.
  • This is a great make ahead salad and it’s perfect for meal prep!
  • The lemon poppy seed dressing will keep in air tight container in the refrigerator for up to 3 weeks. If the oil has solidified, let stand at room temperature for about 10 minutes, shake and serve.
  • The dried cherries may be substituted with cranberries.
  • Add sunflower seeds, pepitas or almonds to the salad for added crunch.

close up of broccoli kale salad in bowl with servers

Serve this salad with the following:

Grilled BBQ chicken

Lemon dijon salmon

Oven baked pork chops

More salad recipes you’ll love:

Italian chopped salad

Horiatiki

Strawberry salad

Summer kale salad

Wedge salad by House of Yumm

 

If you tried this recipe, I’d love to hear from you!  Leave a comment and review below, or snap a photo and tag me @flavorthemoments on Instagram!

Broccoli kale salad in white bowl with lemon poppy seed dressing behind

Broccoli Kale Salad with Lemon Poppy Seed Dressing

Broccoli Kale Salad with Lemon Poppy Seed Dressing will be your new favorite salad! It's so nutritious, packed with flavor, and is perfect for meal prep!
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Ingredients

For the salad:

  • 4 cups curly kale torn or chopped*
  • 8 ounces broccoli florets
  • 1 medium apple cored and chopped
  • 1/3 cup thinly sliced red onion
  • 1/2 cup dried cherries

For the dressing:

  • 6 tablespoons olive oil
  • 1 small shallot finely grated or chopped
  • 3 tablespoons fresh lemon juice
  • 1 1/2 tablespoons maple syrup
  • 1 teaspoon dijon mustard
  • 1 teaspoon poppy seeds
  • salt and pepper to taste

Instructions 

  • Place the olive oil, shallot, lemon juice, dijon mustard, maple syrup, poppy seeds and salt and pepper to taste in a small jar.
  • Secure the lid and shake vigorously until emulsified.
    lemon poppy seed dressing before and after blending
  • Place the kale in a large bowl. To make the leaves more tender, massage the kale with 1 tablespoon of olive oil following the instructions in my Massaged Kale Salad.
  • Add the broccoli, apple, red onion, and dried cherries to the bowl of kale.
  • Pour the desired amount of dressing over the salad and toss to coat. Enjoy!

Notes

  • Pro tip:  It's best to avoid pre-chopped kale as it includes the tough, fibrous inner stems.  I prefer to buy a bunch and tear the kale around the stems. 
  • Nutrition information includes all of the dressing, though you may not need it all.
  • If curly and dinosaur kale are too hardy for you, try baby kale or substitute with your favorite lettuce! Keep in mind that baby kale and other types of lettuce aren't as hardy as curly or dinosaur kale, and will wilt down quickly.
  • This is a great make ahead salad and it's perfect for meal prep!
  • The lemon poppy seed dressing will keep in air tight container in the refrigerator for up to 3 weeks. If the oil has solidified, let stand at room temperature for about 10 minutes, shake and serve.
  • The dried cherries may be substituted with cranberries.
  • Add sunflower seeds, pepitas or almonds to the salad for added crunch.

Nutrition

Serving: 1g, Calories: 173kcal, Carbohydrates: 18g, Protein: 3g, Fat: 11g, Saturated Fat: 2g, Sodium: 32mg, Potassium: 313mg, Fiber: 2g, Sugar: 10g, Vitamin A: 3804IU, Vitamin C: 69mg, Calcium: 83mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Tried this recipe?Mention @flavorthemoments or tag #flavorthemoments!

 

 

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