Why You’ll Love This Roasted Broccoli Kale Salad
- It’s a total texture party. You get the crispy, charred bits of broccoli, the tender-but-sturdy wilted kale, the satisfying crunch of almonds, and the chewy pop of cranberries all in one forkful. It’s far from boring.
- The flavour balance is just perfect. The savoury, almost nutty depth from the roasted vegetables is beautifully cut by the bright, tangy lemon-tahini dressing. It’s rich yet refreshing, which is a tricky line to walk, but this salad does it effortlessly.
- It’s surprisingly hearty and satisfying. This isn’t a light, leafy salad that leaves you hungry an hour later. The roasted veggies and healthy fats from the tahini and almonds make it a genuinely fulfilling meal.
- It gets even better as it sits. Unlike most salads that wilt into sadness, this one holds up magnificently. The kale stands up to the dressing, making it a fantastic make-ahead option for lunches or a busy week.
Ingredients & Tools
- 1 large head of broccoli, cut into small florets (including the tender stalk, peeled and diced)
- 1 large bunch of lacinato (dinosaur) kale, stems removed and leaves thinly sliced
- 3 tbsp extra virgin olive oil, divided
- 1/2 tsp fine sea salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 1/4 tsp garlic powder
- 1/4 cup tahini, well-stirred
- 1 large lemon, juiced (about 3 tbsp)
- 1-2 tbsp warm water
- 1 tsp maple syrup or honey
- 1/3 cup raw almonds, roughly chopped
- 1/4 cup dried cranberries
Tools: A large baking sheet, parchment paper, a large mixing bowl, a small bowl for the dressing.
The quality of your tahini really makes a difference here—look for one made from 100% sesame seeds with a runny, pourable consistency, not a thick, pasty one. And don’t toss that broccoli stalk! Once you peel off the tough outer layer, the inside is tender, sweet, and perfect for dicing and roasting.
Serves: 3-4 as a main, 5-6 as a side | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Why massage the kale? Rubbing the kale with a little oil and salt breaks down its tough cellulose structure. This step is non-negotiable for turning those fibrous leaves into something tender and delicious. You’ll literally feel them soften under your fingers.
- Cut your broccoli florets small. The goal is maximum crispy, caramelised edges. Smaller pieces mean more surface area hitting the hot pan, which equals more of those delicious browned bits we’re after.
- Don’t crowd the pan! If you pile all the broccoli onto one baking sheet, it will steam instead of roast. We want dry heat circulating around each floret. If your baking sheet seems full, use two. It’s worth the extra washing up.
- Tahini too thick? If your tahini has seized up in the jar, give it a really good stir with a knife or small spatula before measuring. A good tahini should be smooth and pourable, almost like a thin nut butter.
How to Make Roasted Broccoli Kale Salad
Step 1: Prep and Roast the Broccoli. Preheat your oven to 220°C (425°F) and line a large baking sheet with parchment paper. Place your broccoli florets (and diced stalk) on the sheet. Drizzle with 2 tablespoons of the olive oil and sprinkle with the salt, pepper, and garlic powder. Toss everything with your hands until the broccoli is evenly coated, then spread it out in a single layer. Roast for 15-20 minutes, or until the florets are tender and the edges are deeply browned and crispy.
Step 2: Massage the Kale. While the broccoli roasts, place your thinly sliced kale into a large mixing bowl. Add the remaining 1 tablespoon of olive oil and a tiny pinch of salt. Now, get your hands in there! Massage the kale for a good 1-2 minutes, scrunching and rubbing the leaves until they start to darken in colour, feel softer, and reduce in volume by about a third. This is the secret to removing any bitterness.
Step 3: Make the Lemon-Tahini Dressing. In a small bowl, whisk together the tahini and the lemon juice. At first, it will look thick and almost seized—that’s normal! Slowly whisk in 1 tablespoon of warm water. It should smooth out into a creamy, pourable consistency. If it’s still too thick, add the second tablespoon of water. Whisk in the maple syrup and taste. Adjust with more salt or lemon juice if you like.
Step 4: Wilt the Kale and Combine. When the broccoli is done, carefully remove the hot baking sheet from the oven. Immediately add the massaged kale directly onto the hot pan with the broccoli. The residual heat will gently wilt the kale, taking the raw edge off without making it soggy. Toss everything together on the warm pan for about a minute—you’ll notice the kale turn a vibrant, dark green.
Step 5: Toast the Almonds and Assemble. While the pan is still warm, scatter the chopped almonds over an empty corner. They’ll toast beautifully in the pan’s residual heat in just a minute or two—keep a close eye on them so they don’t burn! Now, transfer the entire contents of the baking sheet (broccoli, kale, and toasted almonds) into the large mixing bowl. Pour over the lemon-tahini dressing and add the dried cranberries. Toss everything together until it’s gloriously coated.
Step 6: The Final Rest. Let the salad sit for about 5 minutes before serving. This allows the flavours to meld and the kale to fully absorb the dressing. Give it one final taste and adjust the seasoning with an extra pinch of salt or a squeeze of lemon if it needs it.
Serving Suggestions
Complementary Dishes
- Pan-Seared Salmon — The rich, fatty flavour of the fish is a dream pairing with the bright, earthy salad. A flaky piece of salmon on top turns this into a restaurant-quality meal.
- Lemony Quinoa or Farro — For a heartier, grain-based bowl, serve the salad over a bed of these. The grains soak up the extra dressing beautifully and make it even more filling.
- Creamy Lentil Soup — A warm, comforting soup alongside this robust salad creates a perfectly balanced, nourishing lunch or light dinner.
Drinks
- A Crisp Sauvignon Blanc — The wine’s citrusy notes will mirror the lemon in the dressing and cut through the richness of the tahini flawlessly.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help cleanse the palate between bites.
- Earl Grey Iced Tea — The bergamot in the tea has a lovely floral-citrus quality that complements the salad’s flavours in a surprising and delightful way.
Something Sweet
- Dark Chocolate and Orange Segments — A few squares of high-quality dark chocolate and some fresh orange segments afterwards provide a simple, elegant, and not-too-heavy finish.
- Lemon Sorbet — Continuing the lemon theme with a light, palate-cleansing sorbet feels like a natural and refreshing end to the meal.
- Almond Shortbread Cookies — The nuttiness of the cookies echoes the toasted almonds in the salad, creating a lovely sense of continuity from savoury to sweet.
Top Mistakes to Avoid
- Mistake: Skipping the kale massage. I know it seems like a fussy step, but it’s the difference between a tough, bitter kale experience and a tender, flavourful one. Honestly, just one minute of massaging transforms the leaves completely.
- Mistake: Using a dull knife to chop the kale. A dull knife will bruise and crush the leaves rather than slicing them cleanly, which can lead to a rougher texture. A sharp chef’s knife makes quick, clean work of it.
- Mistake: Adding the dressing to the hot pan. Always combine everything in a mixing bowl, not on the hot baking sheet. The intense heat can cause the tahini dressing to break or become grainy.
- Mistake: Over-toasting the almonds. They burn in a flash! Using the residual heat of the pan is a great hack, but you still need to watch them and toss them constantly for just 60-90 seconds until they’re fragrant and lightly golden.
Expert Tips
- Tip: Make it a complete meal. Add a can of drained and rinsed chickpeas to the baking sheet with the broccoli. They’ll roast up crispy and add a boost of plant-based protein, turning this side salad into a full lunch.
- Tip: Prep your dressing in the jar. If you have a small mason jar, you can shake the tahini, lemon juice, water, and maple syrup together instead of whisking. It’s easier to emulsify and you can store any leftovers right in the jar.
- Tip: Get creative with add-ins. This salad is a fantastic base. Try adding crumbled feta cheese for a salty tang, sunflower seeds for a different crunch, or even some thinly sliced red onion for a sharp bite.
- Tip: Revive leftovers perfectly. If the salad sits overnight, the kale will absorb the dressing. Just add a fresh squeeze of lemon juice and a tiny drizzle of olive oil when you serve it to wake all the flavours right back up.
FAQs
Can I use frozen broccoli?
You can, but the results will be different. Frozen broccoli contains a lot of water, so it will steam and soften rather than getting crispy and caramelised. If you must use it, thaw it completely and pat it very, very dry with kitchen towels before tossing with oil and roasting. Honestly, fresh is best for texture here, but frozen will work in a pinch.
How long does this salad keep in the fridge?
It keeps remarkably well! Because kale is so sturdy, this salad will stay good in an airtight container in the fridge for up to 4 days. It’s a fantastic make-ahead lunch option. The almonds might lose a little of their crunch, but the flavours will continue to meld and develop.
My tahini dressing is too bitter. What did I do wrong?
This is usually down to the tahini itself. Some brands, especially if they’re made from unhulled sesame seeds, can be naturally quite bitter. The lemon juice and maple syrup are there to balance that. If it’s still too bitter, try adding a tiny bit more maple syrup. Next time, look for a tahini made from hulled sesame seeds, which tends to be milder and sweeter.
Can I use a different type of kale?
Absolutely. Curly kale works perfectly well, just make sure to massage it even more thoroughly as its leaves are thicker and more fibrous. You might also want to remove the thickest parts of the rib. Lacinato (dinosaur) kale is my favourite for its flat, tender leaves, but any kale will do the job.
Is there a substitute for tahini?
If you have a nut allergy or just don’t have tahini, you can try using a well-stirred, runny almond butter or cashew butter. The flavour will be different—more nutty than sesame—but it will still create a creamy, delicious dressing. You could also simply make a vibrant lemon vinaigrette with olive oil, lemon juice, Dijon mustard, and a touch of maple syrup.
