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Kale and Broccoli Salads

Prep Time30 mins
Course: Salad
Servings: 4


  • 10 oz. curly kale
  • 2 heads broccoli
  • ½ c. red onion thinly sliced
  • ¼ c. raisins
  • ½ c. garbanzo beans drained
  • ½ c. dry roast peanuts divided
  • ¼ c. mayonnaise
  • ¾ c. olive oil
  • 1 tbsp. honey
  • c. red wine vinegar
  • 1 tbsp. balsamic vinegar
  • salt
  • black pepper


  • Wash and trim kale and broccoli. Put each in a separate bowl.  Trim the broccoli into separate florets.
    broccoli trimmed into florets
  • Chop the kale into bite size pieces.  
    kale should be chopped into small pieces
  • Thinly slice red onion and add half to the bowl of broccoli and half to the bowl of kale.
  • Add the raisins to the broccoli salad.
  • Drain the garbanzo beans and add to the bowl of kale.
  • Measure 1/4 c. of roasted peanuts and add to broccoli salad.  Finely chop the remaining 1/4. c. peanuts and sprinkle over the kale salad.
  • Place the kale salad in a covered container and refrigerate until ready to serve.
  • Make the dressing for the broccoli salad by whisking together the mayonnaise and honey, then slowly adding in 1/4 c. olive oil and then 1/3 c. red wine vinegar. Add salt to taste. Pour this dressing over the broccoli salad.  Mix to coat, then place in a covered container and refrigerate.
  • Make dressing for the kale salad by mixing together 1/2 c. olive oil, 1/3 c. red wine vinegar, 1 tbsp. balsamic vinegar, salt and pepper to taste.  Cover and store until ready to serve kale salad.


There you have it, two salads ready to go, that will keep well in the refrigerator. The broccoli salad marinates in its dressing, which softens the raw broccoli.  The kale stays crisp and tasty, and gets "dressed" just before serving.
It's easy and convenient to go green!