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Kale and Broccoli Salad
Kale and Broccoli Salad – one of our favorite leafy greens. Not only is it healthy, the leafs are strong and hold up well to dressings in a salad.
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Preparation
15 mins
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Cooking Time
15 mins
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Serving
4/5
Ingredients-
- 1 large bunch of Uptown fresh Kale
- Broccoli florets
- 1-1/2 cup raw walnut
- 1/4 tsp salt
- 3/4 cup shredded parmesan cheese
- 3/4 dried cherries
- 1/4 cup olive oil
- 1/3 cup lemon juice
- 2 tsp mustard
- 1 tsp maple syrup
- 3/4 salt
- 1/4 black pepper
Instruction-
- Preheat the oven to 350 degrees F. Spread the nuts into a single layer on an ungreased, rimmed baking sheet.
- Toast in the oven for 8 to 10 minutes, until they smell fragrant and toasty and a nut is light tan on the inside when broken in half, tossing once halfway through. Remove to a cutting board. Let cool, then roughly chop.
- Meanwhile, place the kale in a large bowl.
- Sprinkle with the salt.
- Massage the kale with your hands by grabbing large handfuls a few at a time and squeezing gently until the kale is darker in color and more fragrant (this step makes the kale more tender and less bitter in taste—don’t skip it!).
- Cut the broccoli florets and add it in the bowl with kale.
- Then toss and fluff them with a fork or your fingers.
- In a small bowl or large liquid measuring cup, stir together the dressing ingredients: the oil, lemon juice, Dijon, maple syrup, salt, and pepper.
- Dress and assemble the salad: Pour half of the dressing over the salad, then toss to combine.
- Sprinkle the Parmesan, cherries, and chopped nuts over the top, then lightly toss again. Drizzle with additional dressing as desired.
