5 from 105 votes
Broccoli Kale Salad with Lemon Dressing
This Broccoli Kale Salad combines tender massaged kale with crunchy broccoli, almonds, sunflower seeds, cranberries, and red onion, all tossed in a bright lemon-based dressing. The fresh lemon juice, Dijon mustard, and garlic create a tangy, savory dressing that balances the hearty greens and nuts for a satisfying texture and flavor mix.
Prep Time
20 mins
Total Time
20 mins
Servings:
4
servings
Calories:
334 kcal
Course:
Salad
Cuisine:
American
Ingredients
- 5 cups kale chopped
- 1-2 tsp olive oil
- ⅛ tsp salt
- 2 cups broccoli chopped
- ½ cup almonds sliced
- 1/4-1/2 cup carrot shredded
- ¼ cup red onion diced
- ¼ cup sunflower seeds
- ¼ cup cranberries
LEMON DRESSING
- ¼ cup olive oil
- 2 tbsp lemon juice fresh
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1 clove garlic minced
- ½ tsp oregano dried
- ¼ tsp salt
- ⅛ tsp black pepper ground
- 1 tsp sweetener honey, agave, sugar, etc, of choice
OPTIONAL EXTRAS
- 1/4-1/2 cup cheese (cheddar, feta, or goat cheese)
- 1-2 tsp poppy seeds
- extra veggies
Instructions
- First make your dressing by combining ingredients above in a lidded mason jar then shake well to emulsify. Dip a kale leaf in the dressing and adjust sweetener, salt, and pepper to taste. You can make this dressing as sweet or tart as your heart desires! I like mine a bit tart and even add a little lemon zest to the dressing. To reduce tartness, simply add a little extra sweetness, to taste.
- Next massage your chopped kale with a little olive oil and a pinch of salt. Rub with your fingers until leaves begin to darken and tenderize. This makes it taste great and gives the kale a silky texture!
- In a large bowl, combine massaged kale, broccoli, almonds, cheese, carrots, onion, sunflower seeds, cranberries.
- Shake your dressing once more and pour about 1/3 of the dressing over the salad. Toss to coat and add extra dressing, to taste. Enjoy!
Cup of Yum
Notes
- Massaging the kale with olive oil and salt softens its texture and reduces bitterness, improving the salad’s mouthfeel.
- Adjust the dressing’s sweetness and acidity to your preference by tasting and adding more sweetener or lemon juice as needed.
- Omitting cheese makes the salad vegan and paleo friendly; leaving out dried fruit and using certain sweeteners can make it low-carb or keto.
- The nutrition facts provided are estimates; adjust them based on your specific ingredient choices and optional additions.
Nutrition Information
Calories
334kcal
(17%)
Carbohydrates
18g
(6%)
Protein
9g
(18%)
Fat
27g
(42%)
Saturated Fat
2g
(10%)
Sodium
315mg
(13%)
Potassium
744mg
(16%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
9985IU
(200%)
Vitamin C
146.3mg
(163%)
Calcium
192mg
(19%)
Iron
2.6mg
(14%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 334
% Daily Value*
| Calories | 334kcal | 17% |
| Carbohydrates | 18g | 6% |
| Protein | 9g | 18% |
| Fat | 27g | 42% |
| Saturated Fat | 2g | 10% |
| Sodium | 315mg | 13% |
| Potassium | 744mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 9985IU | 200% |
| Vitamin C | 146.3mg | 163% |
| Calcium | 192mg | 19% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.