Broccoli and Kale Salad with Lemon Poppy Seed Dressing

In a salad rut? This Broccoli Kale Salad is a refreshing solution. It combines hearty kale and crisp broccoli with sweet apple and dried cherries, all tossed in a bright lemon poppy seed dressing. Nutritious, flavorful, and ideal for meal prep, this salad holds up well for several days and works for gluten-free, vegan, dairy-free, and paleo diets when adjusted.

Why you’ll love this recipe

• An addictive mix of textures — tender, massaged kale, crunchy broccoli, and crisp apple.
• Balanced sweet-and-tangy flavors from the lemon poppy seed dressing and dried cherries.
• Hardy ingredients make it a reliable make-ahead salad perfect for meal prep.
• Flexible for many diets: naturally gluten free and easily vegan or dairy free.

Recipe ingredients

This salad is built from simple, nutrient-dense ingredients you can find year-round.

For the salad

• 4 cups curly kale, torn or chopped*
• 8 ounces broccoli florets
• 1 medium apple, cored and chopped
• 1/3 cup thinly sliced red onion
• 1/2 cup dried cherries (or dried cranberries)

For the dressing

• 6 tablespoons olive oil
• 1 small shallot, finely grated or chopped (optional)
• 3 tablespoons fresh lemon juice
• 1 1/2 tablespoons maple syrup
• 1 teaspoon Dijon mustard
• 1 teaspoon poppy seeds
• Salt and pepper, to taste

Ingredient notes

• Kale: Curly kale is used here for its sturdy texture, but dinosaur (Tuscan) or baby kale also work. Avoid pre-chopped kale if possible; it often contains tough inner stems. Tear leaves from the stems for the best texture.
• Broccoli: Pre-cut florets or broccoli slaw are great time savers.
• Onion: If red onion is too sharp, substitute with green onions or a small shallot for a milder bite.
• Shallot: Adds savory depth to the dressing but can be omitted if you prefer.

How to make kale and broccoli salad

Make the dressing first so the flavors can marry while you prep the salad. This recipe is quick — about 15 minutes total — and is excellent for preparing ahead.

Prepare the lemon poppy seed dressing

1. Combine olive oil, grated shallot (if using), lemon juice, Dijon mustard, maple syrup, poppy seeds, and salt and pepper in a small jar or bowl.
2. Whisk or shake vigorously until the dressing is emulsified and smooth.

Prepare the salad

1. Tear the kale into bite-sized pieces and place in a large bowl. To soften the leaves, massage the kale with about 1 tablespoon of olive oil for a minute until the leaves become more tender.
2. Add broccoli florets, chopped apple, thinly sliced red onion, and dried cherries to the bowl.
3. Pour the desired amount of dressing over the salad and toss to coat evenly. Taste and adjust seasoning with salt and pepper if needed. Serve immediately or refrigerate for later.

FAQs

What does kale taste like?

Kale has a robust, slightly bitter flavor. In this salad, the bitterness is balanced by bright lemon, sweet maple, and fruitiness from the apple and dried cherries.

Which kale is best for salads?

Curly kale offers a bold flavor and chewy texture. Dinosaur (lacinato) kale is slightly less bitter and has flatter leaves. Baby kale is tender and mild; use it if you prefer a softer leaf, but note it will wilt faster.

Does massaging kale make it less bitter?

Massaging kale softens the leaves and reduces chewiness, making it more pleasant to eat. It doesn’t remove bitterness entirely, but it improves texture and digestibility.

Do you eat the stems of kale?

The central stems are tough and fibrous and are usually removed. Tear or chop leaves away from the stems before using.

Recipe notes

• Pro tip: Avoid pre-chopped kale to skip tough inner stems. Buy whole bunches and tear or chop as needed.
• Baby kale or mixed salad greens can substitute for curly kale if you prefer a milder salad; expect quicker wilting with softer greens.
• This salad is excellent for meal prep and keeps well for a few days refrigerated. Store dressing separately if you plan to keep leftovers longer.
• The lemon poppy seed dressing will keep in an airtight container in the refrigerator for up to three weeks. If the oil solidifies, let it sit at room temperature for 10 minutes, then shake or whisk before serving.
• Swap dried cherries for dried cranberries, or add sunflower seeds, pepitas, or sliced almonds for extra crunch.

Serve this salad with

• Grilled BBQ chicken
• Lemon Dijon salmon
• Oven-baked pork chops

More salad recipes you’ll love

• Broccoli salad with bacon
• Horiatiki (Greek village salad)
• Strawberry salad
• Summer kale salad with blueberries, cherries, and goat cheese

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Recipe summary

All recipe content and images © Flavor the Moments.