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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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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


  • 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!


  • 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.


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.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!