Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Kale and Broccoli Salad with Lemon Parmesan Dressing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 30 reviews

A vibrant and nutritious Kale and Broccoli Salad combining tender massaged kale, crunchy broccoli florets, toasted pine nuts, and sweet dried cranberries, dressed with a tangy lemon parmesan vinaigrette for a refreshing and healthy side dish.

  • Total Time: 15 minutes
  • Yield: 8 servings

Ingredients

Salad

  • 1 bunch curly kale (about 8 cups kale leaves)
  • 1 head broccoli (about 4 cups florets)
  • 1/2 cup toasted pine nuts
  • 1/2 cup dried cranberries

Dressing

  • 1/2 cup extra virgin olive oil
  • 1/2 cup lemon juice (from 2 lemons)
  • 1/2 cup shredded parmesan cheese
  • 1 small shallot (diced)
  • 1 tbsp honey
  • 1/4 tsp red pepper flakes (optional; more to taste)
  • 1/4 tsp salt (more to taste)

Instructions

  1. Massage the Kale: Remove the leaves from the kale stems and discard the stems. Chop the kale leaves into bite-sized pieces. Place the kale in a large bowl and drizzle with about a teaspoon of olive oil. Massage the kale between your fingers for 2 to 3 minutes until the leaves become tender yet still maintain their texture.
  2. Prepare the Broccoli and Mix: Chop the broccoli head into bite-sized florets. Add the broccoli florets, toasted pine nuts, and dried cranberries to the bowl with the massaged kale. Gently toss the ingredients together to combine evenly.
  3. Make the Dressing: In a jar or airtight container, combine the extra virgin olive oil, freshly squeezed lemon juice, shredded parmesan cheese, diced shallot, honey, red pepper flakes (if using), and salt. Seal the container and shake vigorously until the dressing is well emulsified and combined.
  4. Toss the Salad: Pour the prepared dressing over the kale and broccoli mixture. Toss thoroughly to ensure every bite is evenly coated with the flavorful dressing.
  5. Serve and Enjoy: Serve the salad immediately or chill briefly before serving. Enjoy as a lively side dish or a light, healthy main course. Optionally, leave a rating or review by tapping the stars on this recipe card or in the comments.

Notes

  • Massaging the kale softens the tough leaves and reduces bitterness, making the salad more enjoyable.
  • To toast pine nuts, place them in a dry skillet over medium heat, stirring frequently until golden and fragrant, about 3-5 minutes.
  • Adjust the amount of red pepper flakes to your preferred spice level or omit entirely for a milder salad.
  • This salad can be served immediately or refrigerated for up to a day; dressing may absorb some liquid, so toss again before serving.
  • For a vegan variation, omit parmesan cheese or substitute with a vegan cheese alternative.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/kale-and-broccoli-salad-with-lemon-parmesan-dressing-recipe/