Name: Kale Broccoli Salad with Poppyseed Dressing
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 3 packed cups kale, finely chopped (1 large bunch); 3 cups broccoli florets, finely chopped (1 head), save the stalks; ½ pound brussels sprouts, shredded; ½ small head radicchio, shredded; ⅔ cup dried cranberries; ⅔ cup toasted slivered almonds, toasted; ½ cup shredded parmesan cheese; ¼ cup mayonnaise; ¼ cup greek yogurt; 1 tablespoon apple cider vinegar; 1 tablespoon honey; 1 tablespoon orange juice; 2 tablespoons lemon juice; 1 teaspoon kosher salt; ¼ teaspoon black pepper; ½ teaspoon onion powder; 1 tablespoon poppy seeds

Why You’ll Love This Recipe

Simple & Quick: Ready in just 30 minutes!

Irresistible Flavor: The perfect mix of crunchy, sweet, and tangy.

Eye-Catching Appeal: A beautiful salad that’s sure to impress.

Flexible Serving: Perfect for a light lunch, picnic, or as a side at dinner.

Diet-Friendly Options: Easily adaptable for gluten-free or vegan diets.

Ingredients You’ll Need

3 packed cups kale: Use a large bunch; finely chopped for texture and nutrition.

3 cups broccoli florets: Fresh, chopped from one head; reserve the stalks for extra crunch.

½ pound brussels sprouts: Shredded for additional flavor and texture.

½ small head radicchio: Provides a bit of bitterness and stunning color.

⅔ cup dried cranberries: Adds sweetness and chewiness; feel free to substitute with raisins or cherries.

⅔ cup toasted slivered almonds: Gives a great nutty flavor and crunch; can swap with walnuts or pecans.

½ cup shredded parmesan cheese: For a salty, rich touch; omit for a dairy-free option.

¼ cup mayonnaise: Creaminess in the dressing; Greek yogurt works as a lighter alternative.

¼ cup Greek yogurt: Adds tang and creaminess; use all mayo for a richer dressing.

1 tablespoon apple cider vinegar: Brightens the flavors; white wine vinegar is a good substitute.

1 tablespoon honey: Natural sweetness in the dressing; maple syrup is a great vegan substitute.

1 tablespoon orange juice: For a refreshing citrus note; lemon juice can be used for more tang.

2 tablespoons lemon juice: Balances the sweetness; adjust to taste.

1 teaspoon kosher salt: Enhances every component.

¼ teaspoon black pepper: Adds a touch of spice.

½ teaspoon onion powder: Gives depth to the dressing.

1 tablespoon poppy seeds: Cute and adds a nice crunch; feel free to add more!

How to Make Kale Broccoli Salad with Poppyseed Dressing

Prepare the Greens: Start by finely chopping 3 packed cups of kale and 3 cups of broccoli florets. Don’t throw away the broccoli stalks; reserve them for shredding later.

Shred Extra Veggies: Using a food processor with a shredding attachment, shred ½ pound of brussels sprouts, and ½ small head of radicchio. This will help incorporate them evenly into your salad.

Make the Dressing: In a small bowl, whisk together ¼ cup mayonnaise, ¼ cup Greek yogurt, 1 tablespoon apple cider vinegar, 1 tablespoon honey, 1 tablespoon orange juice, and 2 tablespoons lemon juice. Add 1 teaspoon kosher salt, ¼ teaspoon black pepper, ½ teaspoon onion powder, and 1 tablespoon poppy seeds. Mix until well blended.

Toss Everything Together: In a large bowl, toss together the shredded kale, broccoli, brussels sprouts, radicchio, ⅔ cup dried cranberries, and ⅔ cup toasted slivered almonds.

Combine & Serve: Drizzle the dressing over the salad and toss until everything is evenly coated. Top with ½ cup shredded parmesan cheese (if using) and serve immediately for the best texture.

Storing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. While this salad is best served fresh, you can enjoy it cold or at room temperature. Freezing is not recommended, as the texture may change upon thawing. If you do store it for a bit, refresh the flavors with a splash of lemon juice before serving.

Chef’s Helpful Tips

Be Mindful of Texture: Make sure to chop the kale and broccoli finely, as this helps them mix better with the dressing.
Dressing Tip: If you prefer a thinner dressing, add a splash of water or more citrus juice to achieve your desired consistency.
Flavor Boosting: For an extra kick, consider adding some crumbled feta or a handful of sunflower seeds for crunch.
Make-Ahead Magic: Prepare the salad components and dressing separately and combine just before serving to maintain freshness and crunch.

Kale and Broccoli Salad with Poppyseed Dressing is a delicious way to incorporate greens into your meals. It’s filled with flavor, texture, and nutrients that will leave you feeling great. Whether you’re serving it for a family dinner or packing it for lunch, this salad is sure to please. Don’t hesitate to play around with different nuts or dried fruits to make it your own! Enjoy every crunchy bite!

Kale Broccoli Salad with Poppyseed Dressing

Recipe FAQs

Can I make the salad ahead of time?

Absolutely! You can prepare the vegetables and make the dressing ahead of time. Just keep them separate and combine them right before serving to maintain that perfect crunch.

What can I substitute for the mayonnaise?

If you’re looking for a lighter option, Greek yogurt is a fantastic substitute. You could also try using avocado for a creamy consistency with a different flavor profile.

Is this salad gluten-free?

Yes, this Kale and Broccoli Salad is gluten-free! Just ensure that the ingredients you use, particularly the dressing, do not contain any gluten.

Can I add protein to this salad?

Yes! Grilled chicken, chickpeas, or tofu make great additions if you’re looking to boost the protein content while keeping it a filling meal.

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