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Broccoli Salad With Creamy Kale Pesto

Name: Broccoli Salad With Creamy Kale Pesto
Prep time: 20
Cook time: 20

(5 votes, average: 4.80 out of 5)

20 min prep

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 made of...

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

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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

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.
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 Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.