Broccoli Kale Carrot Salad with Lemon Dressing

By March 6, 2020On the farm, Recipes

If faced with choosing your preference between a Caramel Apple S’more and Broccoli Kale Carrot Salad, which would you choose? Many of the students who participate in Germantown Elementary’s after school cooking club, called Seed to Plate, were faced with such a choice, and many chose the salad. This doesn’t surprise us so much because every day we see the power that kids preparing their own food has over their food choices. But, it is such a great anecdote we have to share it, because sometimes we all need a little reminder that the right combination of vegetables mixed with a delicious dressing can be more satisfying than dessert. And even if you’d choose the S’more, this recipe is worth trying. 

What makes it above average is how the broccoli and kale absorb the dressing without becoming soggy. Not every vegetable is up to that task. We are also reminded of the important step of massaging the kale with olive oil. Often when we don’t feel like we have the time, this step is forgotten, but it truly does tenderize the leaves and diminishes some of the bitterness. The salad is great served as a side dish, light lunch, or as proven above, an afterschool snack.

 

Broccoli Kale Carrot Salad with Lemon Dressing
From Germantown Elementary’s Seed to Plate Cooking Club

Ingredients

Salad

5 cups kale, chopped into bite size strips

1-2 teaspoons olive oil

1/8 tsp salt

2 cups broccoli, chopped into 1/2 inch pieces

1/2 cup carrots, shredded

1/4 cup red onion, diced

1/4-1/2 cup feta cheese

1/4 cup sunflower seeds

1/4 cup cranberries
 

Lemon Dressing

1/4 cup olive oil

2 tablespoon fresh lemon juice

2 tablespoons red wine vinegar

1 tablespoon dijon mustard

1 clove garlic minced

1/2 teaspoon dried or 1 1/2 teaspoon fresh oregano

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1 teaspoon honey

 

Directions

  1. For the dressing: Combine all the ingredients in a lidded jar then shake well, or in a bowl and whisk with a fork to emulsify. Dip a kale leaf in the dressing and adjust honey, salt, and pepper to taste. You can make this dressing as sweet or tart as you like.
  2. For the salad: Massage your chopped kale with a little olive oil and a pinch of salt. Rub with your fingers until leaves begin to darken and tenderize. Allow the kale to sit while you prepare the remaining ingredients.
  3. In a large bowl, combine broccoli, carrots, onion, cheese, sunflower seeds, and cranberries.
  4. Shake/whisk your dressing once more and pour about 1/3 over the salad. Toss to coat, taste, and add extra dressing if needed.