Description
A vibrant and healthy broccoli kale salad with a tangy-sweet dressing, dried cranberries, and sunflower seeds. Perfect as a side dish or light meal!
Ingredients
Scale
- 1 large head of broccoli, cut into small florets
- 1 bunch of kale, stems removed and chopped finely
- 1 cup dried cranberries
- 1/2 cup sunflower seeds
- 1/2 cup chopped red onion
- 1/4 cup crumbled feta cheese (optional)
- 1/2 cup mayonnaise
- 1/4 cup apple cider vinegar
- 2 tablespoons honey (or maple syrup for a vegan option)
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
Instructions
- Wash and Chop the Broccoli: Rinse the broccoli under cold water. Cut into small, bite-sized florets. Peel and chop thick stems.
- Blanch the Broccoli (Optional): Bring a pot of water to a boil. Add the broccoli florets and cook for just 2-3 minutes. Immediately drain the broccoli and plunge it into a bowl of ice water to stop the cooking process. Drain the broccoli well and set it aside.
- Prepare the Kale: Wash the kale thoroughly and remove the tough stems. Stack the leaves and then chop them very finely.
- Massage the Kale: Place the chopped kale in a large bowl. Drizzle with about a tablespoon of olive oil (optional) and massage for 2-3 minutes until softened.
- Make the Dressing: In a medium bowl, whisk together the mayonnaise, apple cider vinegar, honey (or maple syrup), Dijon mustard, minced garlic, salt, and pepper until smooth. Adjust seasonings to taste. Thin with water if needed.
- Combine Salad Ingredients: In a large bowl, combine the blanched broccoli (or raw, if you skipped the blanching step), massaged kale, dried cranberries, sunflower seeds, and chopped red onion. If you’re using feta cheese, add it now as well.
- Add the Dressing: Pour the dressing over the salad ingredients. Start with about half of the dressing and then add more as needed, tossing gently to coat everything evenly.
- Toss Gently: Toss the salad gently to ensure that all the ingredients are well combined and coated with the dressing.
- Chill (Optional): Chill in the refrigerator for at least 30 minutes before serving for best flavor.
- Serve: Serve chilled as a side dish or light meal.
Notes
- Variations:
- Add grilled chicken, chickpeas, quinoa, or hard-boiled eggs for protein.
- Swap sunflower seeds for almonds, pecans, or walnuts.
- Add chopped apples, grapes, or mandarin oranges.
- Add a pinch of red pepper flakes to the dressing for heat.
- Make it vegan with vegan mayonnaise and maple syrup, omitting feta or using a vegan alternative.
- Add spinach or arugula for different greens.
- Roast the broccoli at 400°F (200°C) for 15-20 minutes instead of blanching.
- Add crispy bacon bits (or vegan bacon bits).
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Broccoli Blanching: Blanching the broccoli is optional but recommended for a slightly softer texture and brighter color.
- Massage the Kale: Massaging the kale is crucial for tenderizing it. Don’t skip this step!
- Prep Time: 20 minutes
- Cook Time: 3 minutes