Description
This Kale Broccoli Salad is packed with crunchy vegetables (similar to the bagged ones you can find at the grocery store - but made even better!). It's topped with cranberries, almonds, and parmesan, as well as a homemade poppy seed dressing for the best sweet and tangy bite!
Make it in under 30 minutes for a quick and easy side dish. With 8 hearty servings, this veggie-packed salad can be great for holiday gatherings, quick dinners, or make-ahead meal prep.
Ingredients
Units
Scale
For the Salad:
- 3 packed cups kale, finely chopped (1 large bunch)
- 3 cups broccoli florets, finely chopped (1 head), save the stalks
- 1/2 pound brussels sprouts, shredded
- 1/2 small head radicchio, shredded
- 2/3 cup dried cranberries
- 2/3 cup toasted slivered almonds, toasted
- 1/2 cup shredded parmesan cheese
For the Dressing:
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon orange juice
- 2 tablespoons lemon juice
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1 tablespoon poppy seeds
Instructions
- Finely chop the kale and the florets parts of the broccoli. Reserve the stems.
- Use a food processor fitted with a shredding attachment to shred the broccoli stalks, brussels sprouts, and radicchio.
- Make the dressing: In a small bowl, combine all dressing ingredients and whisk to combine.
- Assemble the salad: In a large bowl, toss together shredded kale, broccoli, brussels sprouts, radicchio, cranberries, and almonds. Drizzle with dressing, and toss until evenly coated. Top with parmesan cheese.
Notes
- If the vegetables are cut too large, they won't soften from the dressing, resulting in a tougher salad. Use your food processor or a mandolin to cut them into bite-sized pieces helps you save time AND chops the veggies to a more desired consistency.
- This salad is hardy enough for meal prep. You can store this salad (with dressing!) for 2 to 3 days in the refrigerator. If you'd like it to last a few days longer, just store the greens and dressing in separate containers instead.
- To make this dairy free use plant-based parmesan cheese and a dairy-free greek yogurt.
- Prep Time: 30 minutes
- Category: Appetizer, Better Than Store Bought, Salad, Side Dish
- Method: Assemble, Mix
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 230
- Sugar: 14.5 g
- Sodium: 445.4 mg
- Fat: 13.8 g
- Carbohydrates: 22.8 g
- Fiber: 4.7 g
- Protein: 7.8 g