Broccoli Beetroot Kale Salad


  • 100g kale leaves
  • 200g broccoli florets, steamed
  • 100g beetroot, cooked
  • handful of walnuts
  • 50g feta, crumbled
  • salt and pepper to taste
  • Dressing
  • ⅓ cup apple cider vinegar
  • ½ cup olive oil
  • ¼ maple syrup or honey
  • ½ lemon juice
  • 1 tsp Dijon mustard
  • 2 garlic cloves crushed
  • 1 tbsp balsamic vinegar


To prepare dressing add all ingredients to a food processor and blend. Leave the dressing in the fridge for 30 minutes before using. You will not use all of the dressing and it can be kept refrigerated for about a week. Wash and prep all veggies. I steam my broccoli for 10 minutes and then stop the cooking process by rinsing with cold water. This way it’s not mushy and retains its vibrant green colour. I use the kale raw and shred it into small pieces with my hands, but you can chop it any way you prefer. The beetroot can be bought already cooked and all you have to do is slice it or chop it.

I recommend placing the kale in a bowl first and adding the dressing; use your hands to ‘massage’ the dressing into the kale leaves. This step actually makes a huge difference. Plate the kale and add the broccoli and beetroot. The amounts mentioned above can be adjusted obviously. Top with crushed walnuts and crumbled feta cheese. I usually drizzle a little extra dressing on top for good measure.

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