Kale and broccoli salad with sweet cranberries and crunchy macadamia nuts in sweet balsamic dressing is a perfect side dish that comes together in minutes!
I've found that my kid is much more enthusiastic about eating veggies if he helps with the prep, and massaged kale salads like this are perfect for making with kids.
Y'all, this salad was basically all my son's idea. He has been really into balsamic vinegar lately, and it was actually his suggestion that we make this a kale and broccoli salad mix. The original plan was just to make a kale salad.
What we got instead was an epic bowl of magic.
Massaged kale is the base for this salad recipe. With clean hands, just rub down that kale with balsamic vinegar, olive oil, and sea salt to get started. You're making the balsamic dressing right in the bowl!
When you prepare the kale for this recipe, you don't want to use the stems. You can save the kale stems for a stir fry, though, so don't toss them!
Now, either chop the broccoli or use your hands to pull it into small pieces. Chop the carrots, and add both of those in along with dried cranberries and macadamia nuts.
Toss everything together, and you are ready to serve!
It's a healthy, crunchy bowl of goodness that you can serve immediately or the next day.
Serving and storage directions
What's great about this salad is that you can prepare it a day or two ahead of time. The macadamia nuts, broccoli, and carrots will soften a bit overnight, as they absorb more of the delicious balsamic dressing.
If you are preparing this ahead, you can leave out the nuts until just before serving to keep them crunchy.
Serve this as a side dish, just like any other green salad. It's great alongside a sandwich or a bowl of soup. I also like to top it with air fryer tofu to make a one-bowl meal.
You can use this for other bowl situations, too! Cooked white beans or chickpeas are both lovely ways to turn this side dish into a proper meal.
It also makes a nice substitute for slaw at your next cookout.
If grain bowls are your thing, this salad is a perfect addition. Just serve yourself up some of this broccoli salad and toss it with quinoa or your favorite cooked whole grain to bulk it up a bit.
Store leftovers in an airtight container in the fridge. This salad will keep for around three days in the fridge.
Kale and Broccoli Salad Recipe
- 4 loosely-packed cups chopped kale - stems removed. Think bite-sized pieces.
- 3 tablespoons balsamic vinegar
- 2 tablespoon olive oil
- 1 teaspoon garlic powder
- ¼ teaspoon sea salt
- 2 cups small broccoli florets
- 1 cup chopped carrots
- ½ cup macadamia nuts
- ¾ cup dried cranberries
- In a large bowl, combine the kale, balsamic, olive oil, and salt. With clean hands, masssage the kale until it turns bright green.
- Add the broccoli florets, tossing well to coat in the dressing.
- Add the remaining ingredients, tossing well. Serve now, or chill up to overnight. Be sure to give the salad a good toss just before serving, because the nuts and cranberries do tend to work their way to the bottom as the salad sits.