Kale Broccoli Salad

Y’all, this Broccoli Kale Salad is one of those recipes I make on repeat when I need something fresh, crunchy, and just a little bit sweet. It’s packed with colorful veggies, a creamy homemade dressing, and enough texture to keep things interesting. Whether I’m serving it at a potluck or just need a side dish to stretch dinner a little further, this one always shows up and shows out.

A bowl of broccoli and kale salad with shredded carrots, seeds, and dried cranberries, with fresh broccoli and kale in the background.

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I first started making this when I needed a make-ahead salad that wouldn’t get soggy by the next day. You know how some salads just wilt into sadness? Not this one. It actually gets better after a couple hours in the fridge, which makes it perfect for busy days when I need to prep ahead and move on.

If you love fresh and flavorful sides like this, you’ve got to try my Collard Greens Salad Recipe, Cabbage Apple Salad, or my Autumn Pasta Salad They’re all budget-friendly and perfect for feeding a crowd without breaking the bank.

A wooden spoon lifts a portion of broccoli salad with shredded carrots, cheese, and greens from a white bowl. Whole carrots, onion, and broccoli are visible in the background.

Why You’ll Love This Recipe

Make-Ahead Friendly: It tastes even better after chilling for a couple of hours.
Loaded with Texture: Crunchy broccoli, tender kale, chewy cranberries, and crisp sunflower seeds in every bite.
Budget-Conscious Ingredients: Simple, affordable produce and pantry staples.
Perfect for Gatherings: It holds up beautifully at potlucks, cookouts, and family dinners.

Ingredients

A white bowl filled with a broccoli salad containing shredded carrots, red onion, sunflower seeds, and cranberries, set on a marble surface with fresh greens in the background.

Kale Broccoli Salad

This Broccoli Kale Salad is a crunchy, colorful side dish made with fresh broccoli, tender kale, sweet dried cranberries, sunflower seeds, and a creamy homemade Dijon dressing. It’s the perfect make-ahead salad for potlucks, holidays, or easy weeknight dinners.

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Course: Salad

Cuisine: American

Prep Time: 20

Chill Time: 30

Total Time: 50

Servings: Servings

Calories: 365kcal

Author: Wendy

Equipment

Large Mixing Bowl
Sharp Knife
cutting board
measuring cups and spoons
small bowl
whisk
Salad tongs or large spoon

Ingredients

3 cups finely chopped fresh broccoli small florets and tender stems
3 cups chopped curly kale stems removed
½ cup shredded carrots
½ cup dried cranberries
½ cup sunflower seeds
½ small red onion very thinly sliced
½ cup shredded sharp cheddar cheese optional

For the dressing:

¾ cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon honey
¼ teaspoon salt
¼ teaspoon black pepper

Instructions

Add the kale, chopped broccoli, shredded carrots, dried cranberries, sunflower seeds, red onion, and cheddar if using. Toss to combine.
In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and pepper until smooth.
Pour the dressing over the salad and toss thoroughly to coat. Cover and refrigerate for at least 2 hours before serving for best texture and flavor. Toss again before serving.
This salad keeps well in the refrigerator for up to 2 days.

Notes

Chill the salad for best flavor and texture before serving.
Be sure broccoli pieces are bite-sized for easy eating.
Remove tough kale stems before chopping.
Whisk dressing until completely smooth before pouring over salad.

Storage

Storage:
Store covered in the refrigerator for up to 2 days. Stir before serving.

Reheating:
This salad is best served cold and does not require reheating.

Freezing:
Freezing is not recommended, as the fresh vegetables and creamy dressing will not hold up well once thawed.

Disclaimer:

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Wendy’s Tips

Massage the kale for 1–2 minutes before mixing to help soften it and improve texture.
Slice the red onion as thin as possible so it blends in without overpowering the salad.
Let the salad chill at least 2 hours before serving so the flavors really come together.
Toss again right before serving to redistribute the dressing.
For a variation, swap sunflower seeds for chopped pecans or sliced almonds.
Want a little extra protein? Add crispy bacon crumbles or grilled chicken.

A bowl of broccoli salad with shredded carrots, cheese, cranberries, and seeds, being stirred with a wooden spoon.

FAQ

Do you have questions about this recipe? Here are the answers to the most commonly asked questions.

Can I use frozen broccoli instead of fresh?

I don’t recommend it. Frozen broccoli tends to release too much moisture and won’t give you that signature crunch.

How do I know if the salad has chilled long enough?

After about 2 hours, the kale should be slightly softened and the dressing fully absorbed into the veggies. That’s when it’s just right.

Can I make this without mayonnaise?

Yes! You can substitute plain Greek yogurt for a lighter version. The flavor will be slightly tangier but still delicious.

Do I have to use cheddar cheese?

Not at all. It’s completely optional. The salad is still flavorful without it, but the sharp cheddar adds a nice savory balance to the sweetness.