Broccoli Kale Salad With Tahini Dressing
This broccoli kale salad recipe is made with nutritious ingredients like quinoa, dried cranberries, pumpkin seeds, and a creamy tahini dressing. It’s a hearty and crunchy salad that’s packed with fiber, healthy fats, and plant-based protein! Recipe is vegan and gluten-free.

This broccoli and kale salad is so hearty, filling, and delicious! All you need are 10 ingredients and you can even make it in advance. You can serve this healthy salad recipe as a side dish or increase the serving size and enjoy it as a main dish salad!
I see a lot of raw broccoli salads out there that are tossed in mayonnaise or sour cream as their dressing. No hate on either of those ingredients, but I wanted to elevate the nutrition and use a tahini-based dressing instead. It’s just as creamy (promise!) but packs in extra plant-based protein, healthy fats, and essential minerals.
As a dietitian, I’m happy to share that this salad is not only packed with nutrition benefits, but it’s pretty easy to make, too. The only thing you need to cook is the quinoa (see my detailed tips for cooking quinoa if needed), the rest is just chopping and mixing. I hope you enjoy it!
Want more delicious, hearty salad recipe inspiration? Check out my roundup of 15+ fall and winter salad recipes for more ideas!
Ingredients Needed
All you need to make this kale and broccoli salad recipe are 10 simple ingredients:
- lacinato or dinosaur kale
- raw broccoli
- quinoa
- dried cranberries
- pumpkin seeds (pepitas)
- tahini
- red wine vinegar
- maple syrup
- garlic powder or garlic cloves
- lemon
Full ingredient measurements and detailed recipe instructions located in the recipe card at the bottom of this post!
Recipe Modifications & Ingredient Swaps
- You can use another cooked whole grain in place of quinoa. This would work great with farro, for instance.
- Pumpkin seeds can be swapped for sunflower seeds, or omitted completely if preferred.
- You can use honey in place of maple syrup, or a similarly textured sweetener. I only use a very small amount in this recipe!
- Instead of dried cranberries, you could try using raisins for a similar texture and sweetness.
- I love lacinato/dinosaur kale for this one, but feel free to use curly kale if you prefer it!
Can This Salad Be Made In Advance?
Yes! One amazing thing about this recipe is that it tastes EVEN BETTER when made in advance 😉
When left to sit in the tahini dressing, the kale will start to soften and break down a bit. I actually recommend making this recipe at least 30 minutes before eating (although I know sometimes it’s tough to wait that long!)
Because of this, it’s a great option to make as a packed lunch. You can do so the night before and enjoy it for a few days!
Do You Use Raw Broccoli In This Salad?
Yes, this salad is made with raw broccoli. I chop the broccoli up in small pieces to increase the surface area that gets coated in the creamy dressing.
If you’d prefer, you can blanch the broccoli before adding it to the salad. Or, you could try this with roasted broccoli too! It will loose the crunchiness, but I imagine it would still be delicious.
Broccoli Nutrition Benefits
This green cruciferous vegetable is a great source of:
- micronutrients, including vitamin C, vitamin K, vitamin A, folate, potassium, calcium, iron, phosphorus, and magnesium. Broccoli is one of the best sources of Vitamin C out there – just one cup provides 135% of your daily vitamin C needs!
- dietary fibre – one cup provides 2.3 grams of fibre, which is 9% of your daily fibre needs. Fibre is known to help with digestion, heart health, blood sugar control, and weight management.
- beneficial plant compounds (like sulforaphane) and antioxidants (like carotenoids)
Love broccoli? Check out my roundup of simple broccoli recipes for more creative ways to cook with it!
Kale Nutrition Benefits
Just one cup of kale provides over 100% of your daily needs for:
- vitamin A (206%)
- vitamin K (684%)
- vitamin C (134%)
Kale is also a good source of other micronutrients like:
- manganese
- magnesium
- potassium
- calcium
- copper
- vitamin B6
That same cup provides 2 grams of dietary fibre, helping to keep your gut and heart happy. In addition to micronutrients, kale is also loaded with antioxidants, which prevent cellular damage and provide a multitude of health benefits.
Want more kale? Visit my roundup of healthy kale recipes for more ideas!
Tahini Nutrition Benefits
Tahini is a great source of:
- heart-healthy unsaturated fats
- plant-based protein
- essential minerals like calcium, iron, and magnesium
Need more ways to use up that jar of tahini? Don’t miss my roundup of healthy tahini recipes for more inspiration.
More Hearty Salad Recipes
- Roasted Broccoli Salad With Cranberry, Farro & Feta
- Warm Mushroom Salad With Miso Dressing
- Vegan Kale & Brussels Sprout Caesar Salad
- Kale Butternut Squash Salad With Farro & Goat Cheese
- Grilled Kale Salad With Avocado, Lemon & Parmesan
Did you give this Broccoli Kale Salad Recipe a try? Let me know by leaving a comment and recipe rating below!
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Get the Recipe: Broccoli Kale Salad With Tahini Dressing
Ingredients
- 5 cups lacinato kale, shredded (about 1 large bunch-how to massage kale for salad)
- 2 cups raw broccoli, chopped (about 1 large crown)
- 1/3 cup quinoa, dry (or 1 cup cooked)
- 1/4 cup dried cranberries (unsweetened if possible)
- 1/4 cup pumpkin seeds, raw
- Salt + pepper, to taste
Tahini Dressing:
- 1/2 cup tahini
- 1/4 cup red wine vinegar
- 1 tsp pure maple syrup
- 1 tsp garlic powder (or ~2 cloves)
- 2 Tbsp lemon juice
- 1/4 cup water (to thin dressing)
- Salt + pepper, to taste
Instructions
- Cook quinoa according to package directions (or see my detailed tips here).
- While quinoa cooks, shred kale and chop broccoli into smaller pieces. I did the florets in roughly 1/2-inch pieces and the stalks about 1/4-inch pieces. Set aside.
- Make tahini dressing by adding all dressing ingredients together in a small bowl. Whisk together until smooth, adjusting seasonings to taste.
- Add shredded kale, chopped broccoli, cooked quinoa, dried cranberries, and pumpkin seeds to a large mixing bowl. Pour dressing overtop and toss everything together well, ensuring that the dressing really coats all of the salad! Season with extra salt and pepper as needed.
- Cover and refrigerate salad for at least 30 minutes to allow it to chill and the kale to soften before eating. Enjoy!
Notes
- You can use another cooked whole grain in place of quinoa. This would work great with farro, for instance.
- Pumpkin seeds can be swapped for sunflower seeds, or omitted completely if preferred.
- You can use honey in place of maple syrup, or another sweetener with a similar consistency.
- Instead of dried cranberries, you could try using raisins for a similar texture and sweetness.
- I love lacinato/dinosaur kale for this one, but feel free to use curly kale if you prefer it!
- If you’d prefer, you can blanch the broccoli before adding it to the salad. Or, you could try this with roasted broccoli too! It will loose the crunchiness, but I imagine it would still be delicious.
Nutrition
As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.
Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.
Did you make this recipe?
Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!
6 Comments on “Broccoli Kale Salad With Tahini Dressing”
My new favourite salad! It’s so simple and so delicious that I had it for almost a week straight. I added grilled chicken to mine which was also very good. I can’t wait to try more recipes!
Thank you so much for sharing, Jordyn!! I’m so happy to hear you enjoyed this one. Grilled chicken sounds like the perfect addition to round out the meal <3
This was a great find! I had a bag of broccoli slaw and a bunch of kale and was looking for a way to pull them together. Thanks!
And I look forward to making a few more of your recipes. 😊
Hi Linda! Amazing!! So happy you stumbled upon this recipe to use up those products. Thank you for sharing your experience. So looking forward to seeing what you try next 🙂
Made this but added in additional veggies such as red pepper, avocado, and chick peas for protein. Very tasty!
Hi Luanne! Thank you so much for taking the time to leave a review – it’s so helpful and appreciated! I’m so happy to hear that you enjoyed this recipe – all your additions sound just perfect!!