Romaine, Kale, and Broccoli Salad

5 from 4 votes

This fully loaded green salad is absolutely delicious and filled with fun textures, and packs a big nutritional wallop.

Prep Time15

Cook Time2

Total Time17

Course: Appetizer, Side Dish

Cuisine: American

Servings: Servings

1 teaspoon salt
1 small head (about 10 ounces) broccoli (stems peeled and stems and florets cut into bite-sized pieces)
¼ cup olive oil
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
½ teaspoon minced garlic
¼ teaspoon salt
¼ teaspoon Ground black pepper
1 large heart of romaine lettuce
1 bunch (about 8 ounces) kale (preferably lacinato)
½ cup crumbled goat cheese
¼ cup pumpkin seeds (optional)

Bring a pot of water to a boil. Add the salt and return to a boil. Fill a large bowl with ice water.
Add the broccoli to the pot and cook for 2 minutes, until bright green, but still crisp-tender. Drain in a colander.
Plunge the drained broccoli into the bowl of ice water and let sit until completely cooled. Drain well. Place the florets into a clean dry dish towels or several paper towels, and roll it up to absorb excess moisture.
Meanwhile, in a large bowl, combine the olive oil, balsamic vinegar, Dijon mustard, honey, garlic, salt and pepper. Add the drained broccoli and toss.
Slice the hearts of romaine crosswise into 1/2-inch ribbons. Cut the ribs from the kale leaves and slice them into 1/2-inch strips. Add the lettuce and kale, along with the drained broccoli, to the bowl and toss so that the vegetables are coated with the dressing.
Transfer to a serving bowl. Top with the goat cheese and pumpkin seeds, if using, and serve.

Try 2 teaspoons of chopped fresh tarragon in addition to or instead of the minced garlic.
Make the dressing while you're waiting for the water for the broccoli to boil. Slice up the lettuces while the broccoli is cooking and sitting in the ice bath.