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 kale and antioxidant walnuts. With the addition of flavorful sundried tomatoes and toasted pine nuts, and finished with a sprinkle of crumbled feta cheese, this easy, complex tasting and delicious broccoli salad is well worth the making.
- 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.
Ally Zeitz, Drexel Food Lab
Ann's Tips and Tricks
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.
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