This salad is more than just a side dish; it's a celebration of winter's finest produce. Kale and broccoli are two superfoods, known for their impressive nutrient profiles, packed with vitamins, minerals, and antioxidants. The addition of sweet, chewy cranberries adds a delightful contrast to the crunchy vegetables, providing a burst of flavor and a hint of sweetness that perfectly balances the earthiness of the kale and broccoli.
Ingredients
Scale:
2 cups kale, stems removed and leaves chopped into bite-sized pieces
2 cups broccoli florets, chopped into bite-sized pieces
1/2 cup dried cranberries, preferably unsweetened
1/4 cup sliced almonds or walnuts (optional)
1/4 cup feta cheese, crumbled (optional)
1/4 cup olive oil, ideally extra virgin
2 tablespoons apple cider vinegar
1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard
Salt and pepper to taste
Instructions
In a large bowl, combine the chopped kale and broccoli. Use your hands to massage the kale gently for about 2-3 minutes.
Add the dried cranberries and sliced almonds (if using) to the bowl with the greens.
In a separate small bowl, whisk together the olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper. Mix until emulsified.
Drizzle the dressing over the salad mixture and toss well to ensure all ingredients are coated.
Sprinkle the crumbled feta cheese on top, if desired.
Let the salad sit for about 10 minutes to allow the flavors to meld together before serving.
