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Rejuvenating Winter Broccoli Salad, aka the prettiest salad…ever. Everyone needs a bright and colorful recipe for a cheerful winter meal. This is a great broccoli salad recipe as a main course or side dish. I hope you enjoy this delicious mix of seasonal winter flavor with a pop of color to remind you spring is only a season away!
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Ingredients
- Broccoli florets (small florets or large)
- Tuscan kale
- Extra virgin olive oil
- Garlic
- Toasted sesame oil
- Lemon
- Low sodium soy sauce or Tamari
- Honey
- Kosher salt and black pepper
- Crushed red pepper flakes
- Large carrots
- Bell peppers
- Fresh cilantro
- Pomegranate
- Blood orange or grapefruit
- Avocado
- Toasted sesame seeds
- If you like nuts, almonds, pecans, or walnuts would be a great addition to this salad. Other toppings that could be added include dried cranberries, raisins, red onion, scallions, or sunflower seeds. You can always get creative with your favorite ingredients in salads!
It was only just yesterday that I talked about my love for winter color. So I just had to share with you this amazing salad! I love its deliciousness, but I think I might just love its pretty colors even more.
The one thing I always say is that people eat with their eyes first, and trust me, just looking at this salad will make you want it. If you’re feeling bored with your usual salads, this salad is sure to liven things up. You’ll find yourself actually craving this salad. I know, I know, right. Craving a salad? Too good to be true?
NOPE.
I promise not only is this salad pretty, it also tastes incredible. The whole family…while the whole family minus the two pickiest brothers who do not eat “green trees” (that’s what they call broccoli)…all agreed that this salad was one of the best ever. It’s basically a flavor bomb, health bomb, and color bomb, and you know…I think you guys are going to love it.
If you didn’t already know, broccoli is one of my very favorite vegetables, I eat it just about every day. I almost always roast it in the oven, however, recently I was craving a little bit of a switch up from my go-to roasted broccoli. I remembered back to when I was a kid and my dad used to serve me raw broccoli when making his nightly salads. He’d simply toss the florets in a little vinegar, olive oil, salt, and pepper and I loved it.
This got me thinking about new ways to use my favorite veggie. So I began to build this salad out of the contents of my refrigerator produce drawer and my pantry shelves. Wow, honestly, if there was ever an extra healthy salad to love and crave, this has got to be it. And you know, that’s saying a lot coming from a girl who thinks a cheese-less salad is the most boring thing in the world.
Yes, even though this salad has zero cheese, I still LOVE it. Of course, you could always add a little crumbled feta or goat cheese and you know I’d be down with that too.
Actually, you should just do that…
Step by Step Guide
Step One
First, in a large bowl, toss together the broccoli and kale.
The base of the salad is raw broccoli and kale. Now I know that may not sound so scrumptious to some, but hear me out. The broccoli and kale are marinated in a garlic, ginger, sesame, olive dressing situation. That marination helps to break down and soften the veggies, almost as if they had been cooked. This dressing is honestly the secret to the salad’s delicious flavor. It’s poured over the veggies while still warm, infusing them with the most amazing citrusy, gingery flavor.
Also included in this bowl of goodness is kale, bell peppers, carrots, avocado, some winter citrus, and pomegranates.
Step Two
In a medium skillet, combine the olive oil, garlic, and ginger over medium heat. Simmer 5 minutes or until the garlic is fragrant. Remove from the heat and add the sesame oil, lemon juice and zest, soy sauce, honey, and a large pinch of red pepper flakes.
Step Three
Pour the warm dressing over the broccoli and kale, massaging it into the greens. Add the carrots, bell peppers, cilantro, basil, and pomegranate arils, and toss to combine. Taste and season with salt. If time allows, let the salad sit 30 minutes or up to overnight in the fridge to allow the salad to marinate.
Step Four
Just before serving, add the orange and avocado. Sprinkle with toasted sesame seeds.
Side Note: someone recently took the time to write me a rather long message about how my use of pomegranates truly annoyed them. They rather rudely suggested that I stop adding them to my recipes. My response? Yeah, right…I love pomegranates. If you don’t, that’s totally fine, just leave them out of the recipe. I mean, that’s easy enough, right? I’m feeling as though their insulting message may have just made me want to use pomegranates even more. So guys, here I go with another recipe that includes pomegranates…
This is actually one of those rare salads that gets better as it sits. It’s perfect for making the night before and packing up to take to work for lunch. If you let the salad sit longer than a day or so, some water might form in the bottom of the bowl, but just drain it off and all is good.
Also, if you’re looking for a way to get in more greens at breakfast, I’m loving this salad topped with a fried egg and served with a side of toast. Perfect quick and easy breakfast…or lunch…or dinner.
Be sure to post pictures of your rendition of this recipe on social media! I love seeing everyone’s colorful recipes on Instagram and Facebook. Hope you enjoy!!
Rejuvenating Winter Broccoli Salad
Ingredients
- 3 heads broccoli, roughly chopped
- 1/2 bunch Tuscan kale, roughly chopped
- 1/3 cup extra virgin olive oil
- 1 clove garlic, minced or grated
- 1 inch piece fresh ginger, grated
- 1-2 tablespoons toasted sesame oil
- zest and juice of 1 lemon
- 1 tablespoon low sodium soy sauce or tamari
- 1 tablespoon honey
- 1 teaspoon kosher salt
- 1 pinch crushed red pepper flakes
- 3 large carrots, shaved into ribbons
- 2 bell peppers, thinly sliced
- 1/4 cup each fresh cilantro and basil, chopped
- arils from 1 pomegranate
- 1 blood orange or grapefruit
- 1 avocado, sliced
- 2 tablespoons toasted sesame seeds
Instructions
- 1. In a large bowl, toss together the broccoli and kale. 2. In a medium skillet, combine the olive oil, garlic, and ginger over medium heat. Simmer 5 minutes or until the garlic is fragrant. Remove from the heat and add the sesame oil, lemon juice and zest, soy sauce, honey, salt, and a large pinch of crushed red pepper flakes. 3. Pour the warm dressing over the broccoli and kale, massaging it into the the greens. Add the carrots, bell peppers, cilantro, basil, and pomegranate arils, and toss to combine. Taste and season with salt. If time allows, let the salad sit 30 minutes or up to overnight in the fridge to allow the salad to marinate.
3. Just before serving, add the orange and avocado. Sprinkle with toasted sesame seeds. Eat!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Eating the rainbow and loving every bite.
Love the vibrant and colorful veggies in this dish! I look forward to having this again tomorrow for lunch.
Hey Djienne,
Happy Friday!? Thanks a bunch for testing this recipe out, I am so glad to hear it was enjoyed! xx
This was very good, quick & simple. I actually sautéed everything (except the avocado & pomegranate) and made this into a hot dish. Wasn’t sure how it would turn out, but it came out great. The dressing is so good. Thanks T.
Hey Angela,
Awesome!! So glad to hear this recipe was enjoyed, thanks for making it! xT
Dear Tieghan,
Thank you so much for sharing this recipe. I’m based in California and although I am not experiencing any breast concerns, a girlfriend recommended a prominent physician. The Doctor’s parting words had been, “Eat your Brassicas” (Notably Brussels Sprouts). I am so excited about recreating your recipe of pure goodness!
Best,
Millette
I hope you love the recipe Millette!!
The flavors in this salad were a treat to my taste buds! Not to mention, this is such a gorgeous looking salad. Thank you!
Hey Angie,
Thanks so much for trying the recipe. I am so glad you enjoyed! xTieghan
Love a hearty salad with a delicious dressing and this is that! We added some wild rice too!
Hey Rachel,
Happy Friday! I am thrilled to hear that this recipe was enjoyed. Thanks so much for making it and happy holidays!❄️ xTieghan
I made this for Christmas Eve dinner this year and it turned out so great! Delicious and beautiful!
Hey Kim,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
Hi,
I would like to take this to my inlaws for Christmas day but need to make it two days before. How far in advance can I make the main part of the salad? Leaving out the pomegranates, oranges and avocado until I serve.
HI! You Can make the main salad 3-4 days ahead of time. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Made this last night and it was really tasty, but today! Wow!
Thank you Jen! So glad you enjoyed this! xTieghan
It looks from the picture that you didn’t peel the blood oranges…? I used rapinri instead of kale with good results. Blood oranges are in season now.
Hi Barbara! I did peel the ones that went into the salad! I am so glad you enjoyed this recipe! xTieghan
Made this the other night and even my teen son loved it. I can’t wait to make it again. As good as it was the night I made it, the leftovers were stellar too. Not that they lasted long. My husband and I fought over them!
Wow I am so glad you both loved this recipe!! Thank you so much! xTieghan
OMG! So delish! And the pomegranate addition shoots it over the top! Love!
Thank you so much Mary!
This was a refreshing salad! And you’re right, it gets better the more it marinates. Great colors (as always) and flavors (as always)!
Thank you so much Evelyn!!
Made this and it was delicious. How did you get the carrots so thick and curly? Mine just look like carrot shavings so it’s less visually appealing (pun).
Hi Alaina! I use full sized carrots, then just peel them with a potato peeler. They kind of curl up on their own, if not I just do it myself! Let me know if you have any more questions! Also, love the pun!
I absolutely had to let you know that this salad is delicious!!! My sister sent me the link to your recipe and now it has become our go to salad in my family. I am always looking for tasty, nutritional and veggie packed salads and eating it left me feeling good.
I have a blog where I share things I love (fashion,food and motherhood) and would really love to featured your salad recipe. I make the recipe, use my own pictures of it and write in my own words the recipe but mention that it is your original recipe and link to it.
Let me know as Always love to share with friends and family oh so good recipes!
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This salad is definitely one of my all time favorite!
http://www.citruslove.com
I am so happy you love this salad! Thank you Christiane! I hope you love some other recipes on my blog as well!
I made this on Saturday and OMG this salad is soooo good! I roasted the broccoli for extra crunch and added cranberries, because even though I love pomegranates I didn’t have enough time ahead (picking through these can really be a pain). The dressing is fabulous. I also love your garlic-lemon roasted broccoli salad, What makes me smile is that even “non-broccoli eaters” finish their plates 🙂
Thank you so much! So glad you loved this salad!
Made this with brown rice and two fried eggs for dinner. So delicious and filling!
Thank you Caroline! I am so glad you enjoyed this!