Kale Broccoli Salad

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Get all your daily greens and more in this tasty kale broccoli salad! With tender massaged kale, crunchy broccoli, sweet cranberries, sunflower seeds, and sliced almonds, every bite is packed with texture and loads of flavor. The lemony honey Dijon dressing truly takes it over the top, though. Perfect for potlucks, BBQs, holidays, and more! {Gluten-free & vegetarian}

A white bowl filled with ingredients for a kale broccoli salad, including shredded carrots, slivered almonds, dried cranberries, diced red onion, chopped broccoli, and kale.

Table of Contents

Broccoli Kale Salad

This healthy salad is all about those cruciferous veggies! Maybe that doesn’t sound super exciting, but once you know the benefits and taste how delicious it is, you’ll be totally pumped. This family of veggies (kale, broccoli, collards, cauliflower, and more) have been studied frequently. They’re loaded with nutrients, fiber, and special phytochemicals that may improve immune function, reduce bad cholesterol, and even help prevent chronic disease (source).

I know that’s a lot of pressure to put on a kale salad, but eating at least 2.5 cups of veggies each day can have some huge benefits. Certain nutrients in cruciferous veggies can be reduced when cooked, so eating them raw in salads like this is the perfect option. Keep a big bowl in the fridge for the easiest meal prep ever!

If you love kale salads, you’ll also want to check out this Kale Beet Salad and Chick Fil A Kale Salad too!

A serving bowl containing broccoli and kale salad with a utensil, placed on a white surface with a napkin and lemon in the background.

Elysia’s Recipe Recap

Taste: Slightly sweet and tangy with lots of different textures and flavors

Ease: There are a few steps here, but nothing complicated. It’s super simple.

Nutritional benefits: This recipe is packed with nutrients and fiber from all the fresh veggies! I like to use a homemade honey Dijon vinaigrette for a really rich flavor but without all the fat and calories from mayo or traditional salad dressings. It’s a great side dish that will make it easier for anyone to eat more veggies.

Recommended? 10/10. Love the flavors, love the textures and combination of kale salad + broccoli salad. Great for special occasions and the salad tastes even better after it gets a chance to sit overnight, so it’s perfect for lunches!

Ingredient Notes

An arrangement of small bowls with individually portioned ingredients for a kale broccoli salad, including chopped kale, shredded carrots, sliced onions, dried cranberries, sunflower seeds, Dijon mustard, honey, red wine vinegar, garlic, red onion, and a lemon half.

For the Salad:

Veggies: We’re loading up on fresh kale, broccoli florets, carrots, and red onion for lots of different textures and flavors. Be sure to soak and wash the kale leaves really well under cold running water to remove any dirt, remove the stems, and then massage the leaves before adding the rest of the ingredients. This is key to making kale taste great!
Olive oil + salt: Used to massage the kale leaves until nice and tender.
Sliced almonds: For crunch and a nutty flavor.
Dried cranberries: These add a deep sweetness and beautiful red color.
Sunflower seeds: For crunch and an extra dose of healthy fat, vitamins and minerals. Pine nuts are a great swap, but tend to be pricy.
Feta cheese: I love adding a salty, creamy note to balance all the tangy and sweet flavors. Goat cheese works great, too.

For the Dressing:

Olive oil: This is high in heart-healthy monounsaturated fats and is the perfect base for any salad dressing. Avocado oil is a good swap.
Fresh lemon juice: For a bright, fresh flavor and a little acidity.
Honey: To sweeten the dressing and help mellow out the lemon and vinegar. Maple syrup is a great alternative.
Red wine vinegar: This is a full-bodied vinegar with a great flavor.
Dijon mustard: To help emulsify the dressing and add a sharp bite.
Garlic: Fresh garlic will help keep this dressing from tasting too sweet.

Step-by-Step Instructions

Bird's-eye view of yellowish homemade dressing in a mason jar.

A large white bowl filled with chopped green kale on a white surface.

Start by making the dressing: add all the ingredients listed above to a mason jar with a lid, then give it a good shake until everything is well combined and emulsified. Taste by dipping a kale leaf in—adjust the sweetener, salt, and pepper as needed.
Next, massage the chopped kale with a drizzle of olive oil and a pinch of salt. Use your fingers to rub the leaves until they soften and darken slightly—this step helps to reduce any bitterness and makes the kale easier to chew.
In a large bowl, mix together the massaged kale, broccoli, carrots, almonds, cranberries, onion, sunflower seeds, and feta.
Give your dressing another shake and drizzle on your desired amount.
Toss everything together until evenly coated.
For the best flavor, let the salad chill in the fridge for at least 30 minutes before serving.

Keep scrolling to the recipe card below for the full printable recipe!

Expert Tips

If you aren’t a huge fan of kale, feel free to use baby kale instead. It doesn’t require the same level of prep work and is generally more tender than full-sized kale leaves.

Zoomed-in view of kale and broccoli salad in a large bowl, with a wooden spoon resting on the side.

Recipe FAQs

Do you have to massage the kale?

Yes, I highly recommend it! Massaging helps soften kale’s fibrous leaves, making them easier to eat. It also helps bring out the flavor and make the leaves taste better. It does take a little effort but is well worth it.

Which type of kale is best for salad?

You can use any type of kale, but I’m partial to lacinato kale (also called dino kale or Tuscan kale). It isn’t crinkly and curly, like other types, and has a flat paddle-like shape that is easy to clean and cut into bite-sized pieces. The flavor tends to be a little better too, although that may just be a personal preference. Just use whichever type you prefer or have available.

What do you do with the broccoli stems?

I often use just the florets for broccoli slaw or salad, but the broccoli stems can be peeled and shredded to totally eliminate any waste. They add more crunch too, which can be really nice, especially when they soak up all that dressing.

Storage Guidelines

Store any leftover broccoli and kale salad in an airtight container in the fridge for 3-4 days. The flavors actually taste best after the broccoli and kale get to sit in the dressing overnight, so try making it the night before your holiday meal or party!

A serving bowl of kale and broccoli salad on a white table with a lemon slice and striped napkin in the background.

Serving Suggestions

This is a perfect side dish for any meal, but makes an especially handy salad for potlucks, BBQs, holidays, and more. I love it any time of the year although it’s perfect during warm weather.

Serve it with your BBQ faves, like Grilled BBQ Boneless Chicken Thighs or Slow Cooker Pulled Pork, with all your favorite summer sides. Basically, any time you would serve a kale salad or a broccoli salad, this recipe will work great!

Recipe Variations

Use your favorite dressing: If you have a dressing you prefer, feel free to use that instead.
Add extra protein: If you want to turn this salad into a complete meal, it would taste amazing tossed with some grilled chicken
Add fresh fruits: Sliced apples, pears, or grapes would work well here. You can also replace the cranberries with dried cherries or raisins.
Add poppy seeds: Feel free to add up to 1 tablespoon of poppy seeds to the dressing for a bit of extra flavor and little seeds in every bite.

Close-up shot of a tossed broccoli and kale salad in a bowl, featuring cranberries and a light dressing.

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Close up of broccoli kale salad in a large white bowl.

Course Salad, Side Dish