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Rejuvenating Winter Broccoli Salad, aka the prettiest salad…ever.

Rejuvenating Winter Broccoli Salad | @hbharvest

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?


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.

Rejuvenating Winter Broccoli Salad | @hbharvest

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…

Rejuvenating Winter Broccoli Salad | @hbharvest

Rejuvenating Winter Broccoli Salad | @hbharvest

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.

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…

Rejuvenating Winter Broccoli Salad | @hbharvest

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.

Rejuvenating Winter Broccoli Salad | @hbharvest

Rejuvenating Winter Broccoli Salad

Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 6 servings
Calories Per Serving: 349 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 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!
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Rejuvenating Winter Broccoli Salad | @hbharvest

Eating the rainbow and loving every bite.

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  1. 5 stars
    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.

  2. 5 stars
    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!


  3. 5 stars
    The flavors in this salad were a treat to my taste buds! Not to mention, this is such a gorgeous looking salad. Thank you!

      1. Hey Rachel,
        Happy Friday! I am thrilled to hear that this recipe was enjoyed. Thanks so much for making it and happy holidays!❄️ xTieghan

  4. 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.

    1. 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

  5. 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.

  6. 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!

  7. 5 stars
    This was a refreshing salad! And you’re right, it gets better the more it marinates. Great colors (as always) and flavors (as always)!

  8. 5 stars
    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).

    1. 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!

  9. 5 stars
    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!
    This salad is definitely one of my all time favorite!

  10. 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 🙂