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This easy Broccoli Kale Salad recipe is a tasty addition to your summer dinner table. And it’s got everything you’re looking for in an easy salad recipe – crunchy broccoli and seeds, chewy dried cranberries and it’s coated with a tangy dressing that pulls it all together.
But the best part is you’ll need just 20 minutes of prep time to make a batch of this hearty salad. And that includes the homemade dressing, making it a great choice for busy days.
We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.
If you’re needing a simple side salad or dish for a family dinner, summer gathering or potluck, this is it! It’s made with sturdy greens so you don’t have to worry about droopy lettuce and it travels well if you need to take a dish to a party.
People pay big bucks at the store when they buy this salad premade, but once you make it at home, you’ll never go back to store-bought. It’s THAT simple and THAT delicious!
For more easy salad recipes, be sure to try my Broccoli Salad with Bacon, Spring Vegetable Salad and this Charred Corn Salad.
Broccoli and Kale Salad Ingredients Needed
For the Salad
- Broccoli – You’ll want to use fresh and chop it into bite-sized pieces.
- Kale – I like to use curly kale for this recipe because it holds up well to the dressing.
- Carrots – You can shred them yourself or look for pre-shredded in the produce department.
- Dried cranberries – Aka Craisins, they add texture and a pop of sweetness.
- Sunflower seeds – Adds salty crunch.
- Red onion – This needs to be very thinly sliced to avoid overpowering the salad.
- Cheddar cheese – Optional, but sharp or mild shredded cheese will work.
For the Creamy Dressing
- Mayonnaise – The creamy base of the dressing.
- Mustard – I use Dijon because it has a mild but sharp flavor.
- Apple cider vinegar – Has a bright, tangy flavor that balances the richness of the dressing.
- Honey – Adds natural sweetness and helps emulsify the dressing.
- Basic seasonings – Salt and black pepper.
Get the complete ingredients & directions in the recipe card below.
How to Make Broccoli Kale Salad
Start by washing the broccoli and kale, then dry them completely (I use a salad spinner for this). Next cut the broccoli into bite-sized pieces, then strip the kale leaves from the thick stems and chop leaves into small ribbons.
Place all the salad ingredients (minus the dressing ingredients) into a large mixing bowl.
Give it a good toss with tongs or two spoons to mix well.
Combine the dressing ingredients in a small bowl and give it a stir, then pour over the salad mixture. Gently stir until the greens are evenly coated.
Cover the bowl and place it in the fridge to chill.
Tips for Making Kale and Broccoli Salad
- Chopping the kale and broccoli into bite-sized pieces makes it easier to eat and helps you get a little bit of everything in each bite.
- Make sure the kale and broccoli are completely dry so the dressing clings better.
- Your local grocery store likely sells most of the vegetables prepped and ready to use. This can be a great way to save even more time, although you’ll pay a bit more.
- Don’t skip chilling the salad for a bit – it gives the kale a chance to soften.
Recipe Substitutions & Variations
- Vegetables: You can easily add other fresh veggies to this recipe – chopped celery would be a crunchy addition.
- Dried fruits: Instead of cranberries, swap out for raisins or even dried tart cherries.
- Toppings: Try sliced or chopped almonds, croutons or even dry ramen noodles.
Can I make kale broccoli salad ahead of time?
You sure can. In fact, this is one of those recipes where I think making it ahead of time is actually a good idea because it gives the flavors a chance to mesh together. But hold off adding the sunflower seeds until you’re ready to serve.
What to Serve with Broccoli Kale Salad
This simple salad is so versatile and pairs well with any main dish. Serve it with Air Fryer Chicken Leg Quarters, or pair it with Air Fryer Beef Kabobs. And round out the meal with these sweet Glazed Cherry Bars.
How to Store Leftover Salad with Broccoli and Kale
Any leftovers need to be stored in an airtight container and kept in the fridge. For the best flavor and texture, be sure to eat the leftovers within 2-3 days.
Can I freeze broccoli salad?
I don’t recommend freezing because the texture will change and it turns into a mushy mess as it thaws. Part of the appeal of this dish is the crispness, so eating it fresh is best.
Can I reduce the amount of dressing?
Of course. Some people prefer their salad drenched in dressing, while others prefer a lighter approach – feel free to modify to your liking.
Do I have to make the dressing?
Nope. If you have a dressing that you prefer feel free to use that instead.
This crunchy broccoli salad is a summer staple in my house, and I can’t wait to hear what you think! It’s simple, delicious, and a great way to get your veggies in without overthinking it.
More Easy Broccoli Recipes
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Broccoli Kale Salad
Ingredients
For the Salad:
- 3 cups finely chopped fresh broccoli, small florets and tender stems
- 3 cups chopped curly kale, stems removed
- ½ cup shredded carrots
- ½ cup dried cranberries, aka Craisins
- ½ cup sunflower seeds
- ½ small red onion, very thinly sliced
- ½ cup shredded cheddar cheese, sharp or mild, optional
For the Dressing:
- ¾ cup mayonnaise
- 1 Tablespoon Dijon mustard
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon honey
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Add the kale, broccoli, carrots, dried cranberries, sunflower seeds, red onion, and cheese (if using) to a large bowl and toss to combine.3 cups finely chopped fresh broccoli, 3 cups chopped curly kale, ½ cup shredded carrots, ½ cup dried cranberries, ½ cup sunflower seeds, ½ small red onion, ½ cup shredded cheddar cheese
- Make the dressing: whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and pepper in a small bowl until smooth.¾ cup mayonnaise, 1 Tablespoon Dijon mustard, 2 Tablespoons apple cider vinegar, 1 Tablespoon honey, ¼ teaspoon salt, ¼ teaspoon black pepper
- Pour the dressing over the salad and gently toss to thoroughly coat.
- Cover the bowl and refrigerate for at least 30 minutes before serving.
Notes
- Make sure the broccoli and kale are completely dry before combining the ingredients.
- The chill time is optional but recommended for the best texture and flavor. Toss salad again right before serving.
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
