A salad featuring chopped kale, thinly sliced broccoli, toasted pine nuts, tart cranberries and a sweet and tangy poppy seed dressing.
Kale: I can’t tell you how over the whole “Kale Fad” of 2013 I was. People were completely obsessing over this vegetable I was fairly certain was going to be terrible and bitter, and to say I was hesitant to jump on board would be a massive understatement. In fact, I hesitated a solid three years. It wasn’t until a friend brought over a kale and broccoli salad to our potluck Christmas party that year that I finally decided to give it a go. And, as much as I hate to admit when I’m wrong, man did I have that poor cabbage wrongfully pegged. Kale is indeed delicious.
When I was in the midst of recipe development for fall and winter salads this year, kale was the first piece of vegetation that came to mind. Plus, I kind of felt like after all those seriously bad vibes I had been sending its way for so long, I sort of owed it.
My mission for this recipe was this: To create a simple, healthy, and flavorful salad that folks could easily put together in 15 minutes or less. I began with kale, chopped into bite-sized pieces, and incorporated very thin slices of broccoli as well.
I think it’s kind of important that people shouldn’t have to struggle to eat a salad. Don’t you? Solution? Just pay attention to your knifework when preparing the kale and broccoli. Raw broccoli can be difficult to chew if it is left too big. I found cutting the broccoli into thin slices, made this salad much more enjoyable. For tips on cutting fresh broccoli, see the video below. And, then, feel free to subscribe to TAK’s YouTube Channel here!
To balance out the bitter notes from the broccoli and kale, I added sweet and tangy cranberries, as well as a creamy lemon and poppy seed dressing, made with freshly squeezed lemon juice for a burst of acidity and honey for a little more sweetness. The last addition came in the form of toasted pine nuts. They added a buttery and savory quality to the salad, rounding it out perfectly. Walnuts would also make for a lovely addition.
This salad came with so many bonuses. Kale and broccoli both tend to keep longer than other delicate greens (e.g. Romaine or Arugula), and therefore, can be made in advance. And, let me tell you: I am all for make-ahead dishes. Especially, when it comes to salads that I can pull from come lunchtime.
The make-ahead aspect of this broccoli and kale salad also makes it perfect for entertaining, but especially love it for entertaining in the fall and winter months. It is hearty and filling, and absolutely lovely alongside roasted turkey and chicken. Serve it alongside your Thanksgiving feast, use it as a make-ahead lunch or just a simple side and quick salad for a weeknight dinner, and please, enjoy.
A salad featuring chopped kale, thinly sliced broccoli, toasted pine nuts, tart cranberries and a sweet and tangy poppy seed dressing.
- 3 tablespoons salted sunflower seeds
- 4 cups chopped kale
- 3 cups thinly sliced broccoli
- 1/3 cup dried cranberries
- 3 tablespoons lemon-poppy seed dressing see recipe below
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Place a sauté pan over medium-low heat and add the sunflower seeds. Stir often, and allow to toast until fragrant, about 3-4 minutes. Set aside until ready to use.
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Add kale, broccoli, cranberries and sunflower seeds to a serving bowl, and drizzle with dressing. Toss to combine, and serve.
A sweet and tangy dressing, featuring fresh lemon juice, honey and poppy seeds.
- 1/3 cup + 1 tablespoon mayonnaise
- 2 tablespoons honey
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon poppy seeds
- 1/8 teaspoon Kosher salt
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Combine ingredients in a bowl and whisk to combine.
Makes about a 1/2 cup.
This is a crowd pleaser for any get together.
I love how simple and fresh this is! Gathering up some light recipes for the holidays and this would be perfect. Thanks!
Yes! I love this one for Thanksgiving! Thank you, Deryn!