This flavorful broccoli and kale salad combines crisp vegetables with a simple homemade lemon dressing. It’s perfect as a healthy side or a light lunch.
Let’s make a quick, easy kale salad that brings fresh winter produce to the table. Even in colder months, hearty greens and root vegetables like kale, broccoli, carrots, and onions are in season and full of flavor—no need to abandon salads when the temperature drops.
This massaged kale salad is loaded with mix-ins: broccoli, shredded carrots, red onion, dried cranberries, sunflower seeds, and sliced almonds. These ingredients create a great balance of textures and flavors, and you can easily swap or add whatever you have on hand.
If you prefer a different dried fruit, raisins work well in place of cranberries. If you’d rather skip the fruit, increase the vegetables or nuts for extra crunch. I sometimes add cubed cheddar, but crumbled feta or goat cheese would be lovely too. For a dairy-free option, omit the cheese—this salad is still delightful without it.
Meal prep tip: how to massage kale
After washing and drying the kale, remove the tough ribs and stem from each leaf. Tear or chop the leaves into bite-sized pieces and sprinkle with a pinch of salt. Put a little olive oil in your hands and massage the leaves until they darken and soften. Massaging makes kale more tender and mellows its bitterness, improving both texture and flavor.
If you prefer not to use oil, rub the leaves with fresh lemon juice or use a mix of oil and lemon juice for bright flavor.
Kale, prepped and ready
I like to prep a whole bunch of kale on the weekend so I have a ready-to-use salad green all week. I massage the entire bunch, store it in a sealed bag in the fridge, and use it throughout the week. Massaged kale stays fresh longer than many other greens and is versatile in many dishes.
Leftover kale is excellent stirred into pasta, blended into pesto, or baked into crispy kale chips. It even makes a tasty pizza topping when you want extra greens.
Broccoli Kale Salad with Lemon Dressing
This bright salad is fresh, easy to make ahead, and stores well for lunches or as a side. Prepare it the night before, or assemble components and dress just before serving.
Broccoli Kale Salad with Lemon Dressing
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Ingredients
- 5 cups chopped kale
- 1-2 tsp olive oil
- ⅛ tsp salt
- 2 cups chopped broccoli
- ½ cup sliced almonds
- 1/4-1/2 cup shredded carrots
- ¼ cup diced red onion
- ¼ cup sunflower seeds
- ¼ cup cranberries
LEMON DRESSING
- ¼ cup olive oil
- 2 tbsp fresh lemon juice
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1 clove garlic, minced
- ½ tsp dried oregano
- ¼ tsp salt
- ⅛ tsp ground black pepper
- 1 tsp sweetener of choice (honey, agave, sugar, etc.)
OPTIONAL EXTRAS
- 1/4-1/2 cup cheese (cheddar, feta, or goat cheese)
- 1-2 tsp poppy seeds
- extra veggies
Instructions
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Combine the dressing ingredients in a jar with a lid and shake well to emulsify. Taste a bit of the dressing on a kale leaf and adjust sweetness, salt, or pepper. Add lemon zest if you like it brighter.
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Massage the chopped kale with 1–2 teaspoons olive oil and a pinch of salt. Rub the leaves with your fingers until they darken and soften.
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In a large bowl, combine the massaged kale, chopped broccoli, almonds, shredded carrots, diced red onion, sunflower seeds, cranberries, and cheese if using.
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Shake the dressing again and pour about one-third over the salad. Toss to coat, then add more dressing to taste. Serve and enjoy.
Notes
Nutrition information is an estimate based on a recipe calculator and includes dressing and salad but not optional extras. Adjust values based on your ingredient choices.
Nutrition
Special diets and swaps
Omitting the optional cheese makes the salad vegan and paleo-friendly. Removing the dried fruit and using a low-carb sweetener will make it more keto-friendly. Excluding both cheese and fruit yields a Whole30-compliant vegetarian option when you choose compliant sweeteners.
If you’d like help adapting the recipe to particular dietary needs, leave a comment or send a message and I’ll be happy to offer suggestions.
Hungry for more?
- Roasted Butternut Squash Kale Salad with Chickpeas and Cranberries
- Fire-Roasted Tomato Soup
- Easy Taco Stuffed Sweet Potatoes
This kale salad was originally shared on a friend’s recipe blog and has been adapted here.
If you try this lemony broccoli kale salad, please leave a comment or tag your photos so I can see your version. I love seeing how people customize it and hope you enjoy it as much as I do.