Broccoli Kale Salad

Close up view of a forkful of broccoli and kale salad in white bowl.

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Fresh and colorful, this kale and broccoli salad is tossed with a sweet and tangy homemade honey Dijon dressing. An easy side dish that's perfect for everything from weeknight dinners to potlucks and summer cookouts.

Prep Time20

Chilling Time30

Total Time50

Course: Side Dish

Cuisine: American

Servings:

Calories: 365kcal

Author: Lori

Equipment

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.

Nutrition