Kale Broccoli Salad
Servings: 2 servings (or 4 smaller servings)
Ingredients
- 2 cups kale, stems removed and leaves chopped
- 2 tbsps olive oil
- 2 cups broccoli florets, finely chopped
- ½ cup carrots, shredded
- ¼ cup pickled red onions
- 1 heirloom or beefsteak tomato, sliced
- 1 yellow bell pepper, sliced
- 2 cups mini cucumbers, sliced lengthwise
- ¼ cup almonds, sliced
- Salt, to taste
- Smoky Poblano Ranch Dressing
Instructions
- Preheat your oven to 400°F.
- Place the chopped kale in a large mixing bowl. Sprinkle a pinch of salt and 1 tablespoon of olive oil over the kale and massage it with your hands for about 2-3 minutes until the leaves soften and become a darker green.
- Place the broccoli on a baking sheet and cover with the remaining olive oil. Spread the broccoli out one one even layer and roast in the oven for 7-8 minutes until the broccoli is crispy and browned.
- In a large bowl spread the kale over the bottom. Add in the roasted broccoli, shredded carrots, pickled onions, sliced tomatoes, sliced bell peppers, mini cucumbers, and sliced almonds.
- Drizzle the Smoky Poblano Ranch or your favorite dressing over the top of the salad and mix to combine if you would like.
Notes
- Feel free to customize the salad with other add-ins like chopped apples, crumbled feta cheese, or cheddar cheese.
- You can add in your favorite protein to this salad to make it more of a whole meal, consider roasted chicken, tuna or chickpeas.
- This salad holds up well in the refrigerator, making it a great option for meal prep. Just be sure to store the dressing separately if you plan to keep it for more than a day to prevent the salad from becoming soggy.
- You can use your air fryer to roast the broccoli if you prefer to use a smaller appliance. 375°F for about 7-8 minutes, watch carefully.