Kale or Broccoleaf Salad

This recipe comes from https://natashaskitchen.com/. Click on the title to view the original recipe, including full instructions, nutritional information and useful notes.



  • 1 bunch kale or BroccoLeaf (8 cups loosely packed), well rinsed
  • 1 cup dried cranberries or sultanas
  • 1 small red onion, thinly sliced
  • 1 apple
  • 1 pear (firm)
  • 1 cup pecans, toasted on a dry skillet


  • 4 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon honey, or sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper


  1. Combine all dressing ingredients and stir together until honey dissolves then set aside.
  2. Rinse kale or BroccoLeaf leaves. Chop in bite-sized pieces. If using kale, rinse the chopped leaves a second time to ensure there isn’t any dirt hidden in the curly leaves then dry in a salad spinner.
  3. Place kale or BroccoLeaf in a salad bowl, top with 1 cup dried cranberries or sultanas and drizzle with dressing. Use hands to stir well and massage lightly until kale just starts to wilt. Cover and refrigerate 4 hours or overnight.
  4. Before serving, add sliced apples, sliced pears, thinly sliced onions and toasted pecans. Toss to combine.


See original recipe at https://natashaskitchen.com/kale-salad-with-honey-lemon-dressing/ for more detailed notes, nutritional information and more!


View more recipes featuring seasonal ingredients from the Green Connect farm here!