Kale & Broccoli Salad

My youngest son loves salad, and while surfing the web, he came across this copycat recipe of a salad served at a famous chicken sandwich restaurant. I don’t know who published it originally since he shared it with me about 5 years ago,and I do like to give credit where credit is due, so thank you whoever you are. This is a very tasty salad, that’s worth the prep (massaging Kale makes it tender, so don’t skip that step). The dressing is slightly sweet with a tangy twist from the apple cider vinegar.

Kale & Broccoli Salad

Recipe by Diane BeckerCourse: Uncategorized
Servings

8-10

servings

Ingredients

  • 4 cups broccoli (the florets) cut into small, bite size pieces

  • 10 cups kale, washed, trimmed and massaged

  • 1 cup dried tart cherries or cran-raisins

  • 1/3 cup salted, shelled sunflower seeds

  • DRESSING

  • 1/3 cup apple cider vinegar (Bragg’s is best)

  • 1 green onion, chopped

  • 1 teaspoon coarse grain mustard

  • 1 teaspoon kosher salt

  • Generous sprinkle of black pepper

  • 2/3 cup real maple syrup

  • ½ cup extra virgin olive oil

Directions

  • Combine the vinegar, onion, mustard, salt, pepper, and maple syrup in a blender and blend until smooth. With the blender running, slowly drizzle in the olive oil. Set aside.
  • In a large bowl, combine the broccoli, kale, cherries, and sunflower seeds.
  • About an hour before serving, drizzle about 3/4 of the dressing onto the salad and toss to coat evenly. Add more dressing if desired.

Notes

  • Note: If you like cheese, try crumbling a little feta or mild goat cheese on top right before serving.

Leave a Reply