Recipe courtesy of Megan Mitchell

Broccoli Salad with Shredded Kale, Dried Cherries and Walnuts

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  • Level: Easy
  • Total: 35 min
  • Active: 25 min
  • Yield: 6 to 8 servings
My take on the classic broccoli salad uses the entire veggie, from florets to stem. Both get tossed with curly kale, toasted walnuts, dried cherries and a light, creamy dressing. It’s perfect for barbecues and picnics throughout spring and summer.



  1. Put the walnuts in a medium nonstick skillet over medium-low heat and cook, tossing frequently, until golden brown and fragrant, 8 to 10 minutes. Transfer to a plate, let cool, then roughly chop and set aside.
  2. Separate the broccoli florets from the stem. Thinly slice the florets and transfer to a large bowl. Use a spiralizer to slice half of the stem into small half-moon chips and slice the remaining half of the stem into round chips. Transfer to the same large bowl and set aside. 
  3. Strip the kale leaves from the ribs. Discard the ribs or save for another use. Roughly chop the leaves into small pieces and add to the bowl with the broccoli along with the walnuts, dried cherries, chives and dill. 
  4. Whisk together the mayonnaise, sour cream, vinegar, honey, poppy seeds, 1 1/2 teaspoons salt and 1 teaspoon pepper in a small bowl until smooth. Pour over the veggies and toss to coat. Serve immediately or refrigerate until chilled and the flavors meld, 30 minutes. 

Cook’s Note

The salad can be refrigerated in an airtight container for up to 4 days. When spiralizing, if your broccoli stalk creates one long spiral simply break it up into bite-size pieces.