Broccoli Salad with Sundried Tomatoes & Feta

Broccoli Salad with Creamy Kale Pesto

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 10 ingredients

This Broccoli Salad with Creamy Kale Pesto is a tasty ode to the cancer fighting, nutrition packed cruciferous super veggies broccoli and kale. Broccoli is tossed in a deliciously citrusy, aromatic and creamy pesto...


Ingredients

  • 2 tablespoons chopped walnuts
  • 2 tablespoons olive oil
  • ¼ cup lemon juice
  • 2 tablespoons Greek yogurt
  • ½ cup chopped kale
  • ¼ cup basil leaves
  • 1 head broccoli, chopped, about 4 cups
  • ½ cup chopped sun-dried tomatoes
  • ½ cup crumbled feta cheese
  • ¼ cup pine nuts, toasted

Nutrition Facts

Calories

271 cals

Fat

20 g

Saturated Fat

5 g

Polyunsaturated Fat

6 g

Monounsaturated Fat

8 g

Carbohydrates

18 g

Sugar

7 g

Fiber

6 g

Protein

11 g

Sodium

244 mg

Directions

  1. In a blender pitcher, combine walnuts, olive oil, lemon juice, yogurt, kale and basil. Blend until smooth, about 1 minute. Season with salt and pepper.
  2. Pour pesto into a large bowl. Add broccoli, sun dried tomatoes, cheese and pine nuts. Toss vegetables with pesto until coated. Refrigerate at least 2 hours before serving.

Chef Tips

To get the pesto dressing really smooth and creamy it’s best to use a high-speed blender if you have one.
I like to crumble the feta over the salad at the very end, after I’ve tossed all the other ingredients together.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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