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kale and broccoli salad on a serving platter with a gold serving spoon
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Kale and Broccoli Salad

Crunchy kale and broccoli florets serve as the base for this flavorful salad! Pine nuts, dried cranberries, and a lemon parmesan dressing add great flavor.
Course Salad, Side Dish
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 8
Calories 274kcal

Ingredients

For the salad

  • 1 bunch curly kale about 8 cups kale leaves
  • 1 head broccoli about 4 cups florets
  • ½ cup toasted pine nuts
  • ½ cup dried cranberries

For the dressing

Instructions

  • Prepare the kale by removing the leaves and discarding the stems. Chop the kale leaves. Add the kale leaves to a large bowl with a drizzle of olive oil (about a teaspoon). Massage them between your fingers for 2 to 3 minutes until tender but not mushy.
  • Chop the head of broccoli into bite-sized pieces. Add the broccoli, along with the pine nuts and dried cranberries, to the bowl with the kale. Mix everything together.
  • In a jar or container with an airtight lid, combine the olive oil, lemon juice, parmesan cheese, diced shallots, honey, red pepper flakes, and salt. Seal the lid and shake until well-combined.
  • Pour the dressing over the salad, and toss well. Enjoy!
  • Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!

Notes

  • I was able to find pine nuts that were already toasted at Trader Joe's. If you need to toast your pine nuts, put them in a skillet over medium heat. Let them cook for a couple minutes on each side until fragrant. Be careful not to burn them; keep a close eye.
  • You can use walnuts, pistachios, or slivered almonds in place of the pine nuts. If you need the salad to be nut-free, use sunflower seeds or pepitas.
  • Leftovers last for 2 to 3 days in an airtight container in the fridge, even if the salad is already mixed with the dressing.
  • Consider adding roasted chickpeas, crispy tofu, shredded chicken, or hard boiled eggs to make a complete meal.

Nutrition

Serving: 2cups | Calories: 274kcal | Carbohydrates: 18g | Protein: 7g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Cholesterol: 6mg | Sodium: 202mg | Potassium: 410mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2173IU | Vitamin C: 94mg | Calcium: 134mg | Iron: 2mg