Meatless Monday’s: Kale & Broccoli Salad
Who says salads have to be boring? This Kale & Broccoli Salad is proof that greens can be hearty, satisfying, and absolutely packed with flavor. The secret? A little time in the oven. Roasting the broccoli brings out a nutty sweetness that pairs beautifully with earthy kale and crisp mixed leaves. Add in chewy raisins for a pop of natural sweetness, roasted almonds for crunch, and you’ve got a salad that feels anything but ordinary.
But the real star might just be the dressing. A silky blend of almond butter, honey, balsamic vinegar, and lemon juice—it’s creamy, tangy, and just the right amount of sweet. It clings to every leaf and floret, tying the whole dish together in a way that makes each bite feel like it belongs on a restaurant menu.
This salad is perfect for when you want something wholesome but still crave bold flavors and textures. It’s the kind of dish that can hold its own as a main or make the perfect side for your favorite protein. Fresh, crunchy, tangy, and a little indulgent—this one’s destined to be on repeat in your kitchen.
Kale & Broccoli Salad
Ingredient List for the Salad
½ head broccoli
1 tbsp. olive oil
1 ¼ cup (125g) kale
1 ¼ cup (125g) mixed salad leaves
Scant ¼ cup (30g) raisins
¼ cup (30g) almonds, roasted and chopped
Ingredient List for the Dressing
1 tbsp. honey
1 tbsp. balsamic vinegar
2 tbsp. lemon juice
1 tbsp. almond butter
Directions
Preheat oven to 400°F (200°C).
Place broccoli florets on a baking tray, drizzle with olive oil, and season with salt and pepper. Roast for 15–20 minutes, adding kale during the last 10 minutes. Remove from oven.
Place roasted broccoli, kale, and salad leaves in a mixing bowl. Add almonds and raisins, and toss gently.
In a small bowl, whisk together honey, balsamic vinegar, lemon juice, and almond butter. Drizzle over the salad and mix well before serving.
Makes 2 servings.
Nutrition Facts
Calories per serving: 370
Fats per serving: 20 grams
Protein per serving: 17 grams
Carbohydrates per serving: 42 grams
This recipe is taken from our Eat Lean: Vegetarian Delights cookbook featuring 58 flavorful recipes for a vibrant meat-free lifestyle.
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