This kale and broccoli salad is nutrition packed and absolutely delicious. It’s full of fiber and antioxidants and tossed in an easy creamy Greek yogurt dressing. It’s one of my favorite salad recipes and I know it will be yours too!

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Why you’ll love this

If you’re looking for a yummy new way to eat more veggies, look no further!

This kale and broccoli salad is not only a nutrition powerhouse but it is so, so delicious. This is truly one of those salads that you will crave after you make it (and easily my favorite way to eat kale).

One serving has 12 grams of protein and 3 grams of fiber, making it an excellent option for a side dish for dinner or even at your next holiday gathering.

You can also quickly turn this into a more complete meal by adding a little more protein. Shredded chicken, edamame, beans or even tofu would all work great.

You’ll also love this big bowl of kale broccoli salad because it keeps really well in the fridge! Unlike a lot of salads that you can’t dress ahead of time, this one is just as good the next day (the next few days, actually!) making it perfect for meal prep and leftovers.

Let’s get into what you need to make it.

Ingredients

Salad ingredients

• Kale: You’ll need some kale chopped into bite-sized pieces. This fibrous leafy green is packed with antioxidants and provide a great hearty base. You’ll massage the chopped raw kale with a little olive oil to make it tender enough for a salad. You could also use baby kale in a pinch to save some chop time.
• Broccoli florets: You can use broccoli florets or broccoli slaw. Both work great, but broccoli slaw can be a little bit more palatable if you’re not a huge raw broccoli fan. 
• Olive oil: You’ll need a little bit of olive oil to help tenderize the kale. You can also use any other neutral oil like avocado oil.  
• Apple: The crispy crunch of fresh apples adds just the right amount of sweetness and texture to this kale salad. I like using Honeycrisp but you can use any kind of apple that you like!  
• Shallot: Shallot has a mild sweet onion flavor that’s perfect for this salad. You can also use red onion or sweet onion instead.
• Carrot: Shredded carrots or matchstick carrots add crunch, color and a little bit of sweetness to this salad.
• Sharp cheddar cheese: Sharp cheddar goes perfectly with this veggie and salad dressing combination, plus it adds a little bit of protein!  
• Sunflower seeds: Sunflower seeds add some healthy fats and crunch. You can also use any chopped nut or seed that you like. Others that work great are pine nuts, pumpkin seeds, slivered almonds, or chopped walnuts.

Dressing ingredients

• Plain Greek yogurt: This provides the creamy base for the dressing and adds protein, too! Once it’s mixed up you’ll never know that the dressing is mostly Greek yogurt.
• Mayonnaise: Just a tablespoon of mayo adds that classic creamy dressing flavor but keeps things a little lighter.
• Honey: Adding honey or maple syrup adds the perfect amount of balanced sweetness to this dressing.  
• Apple cider vinegar or lemon juice: Apple cider vinegar or lemon juice adds a bit of tang and acidity to balance out the rest of the dressing.
• Dijon mustard: Dijon mustard adds a nice, subtle mustard tang to the dressing.
• Salt + pepper

Step-by-step instructions

1. Add chopped kale and broccoli to a large bowl. Add the olive oil and massage the bowl of kale with clean hands for 1-2 minutes before adding the remaining salad ingredients.

2. In a small bowl, add all salad dressing ingredients and whisk until thoroughly combined. Adjust salt and pepper to taste. 

3. Pour the dressing over the salad and toss thoroughly to combine.

How to store

Store leftovers in an airtight container in the fridge for up to 3-4 days.

Serving suggestions

This tasty broccoli kale salad goes with just about anything that you want to serve, but I love to make it with an easy protein! Here are some of my favorites:

Air Fryer Shredded Chicken

Honey Garlic Chicken Cubes

Chicken Nuggets with Ground Chicken

Thin Sliced Chicken Breast (Air Fryer Recipe)

Variations

• For a complete meal, add shredded chicken, beans, cubed tofu or edamame to this salad.
• Swap some of the kale for shredded brussel sprouts.
• Add a dried fruit like cranberries or golden raisins.
• Use white balsamic vinegar instead of apple cider vinegar for a bit of a different flavor.
• Add chopped spinach, shredded cabbage, peppers, or cucumber for more veggies.
• Change up the cheese! Feta cheese, goat cheese and parmesan cheese would all go great.
• Add red pepper flakes for a little bit of heat!

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Kale Chicken Salad with Parmesan and Lemon Vinaigrette

Sauteéd Brussel Sprout Pasta Salad Bowl

Cucumber Beet Salad with Feta Cheese

Taco Ground Beef Salad with Creamy Taco Ranch