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Chef Megan Mitchell

Online Cookbook

Broccoli Salad with Shredded Kale, Dried Cherries and Walnuts

  • Serves: 8
  • Complexity: easy
  • Print
Broccoli Salad with Shredded Kale, Dried Cherries and Walnuts


  • 1 large broccoli crown, washed
  • 1 bunch curly kale, washed and patted dry
  • 1 1/2 cups toasted walnuts, roughly chopped
  • 1 cup dried tart cherries, roughly chopped
  • 1/4 cup minced dill
  • 1/4 cup minced chives
  • 1/2 cup sour cream
  • 1/2 cup mayo
  • 1/4 cup apple cider vinegar
  • 3 tbsp. orange blossom honey
  • 2 tbsp. poppy seeds
  • 1 1/2 tsp. kosher salt
  • 1 tsp. freshly cracked black pepper


  1. Begin by removing the florets from the stem and then thinly slice. Place into a large bowl. Next take the stem and using a spiralizer, spiralize the stem into small half moon and round chips. Place into the bowl as well.

  2. Remove the inner ribs from the kale and roughly chop into small pieces. Place into the broccoli bowl along with the walnuts, dried cherries, dill and chives.

  3. In a small bowl whisk together the sour cream, mayo, vinegar, honey, poppy seeds, salt and pepper until smooth. Pour over the veggies and toss to coat. Place in the fridge to chill and allow the flavors to meld for 30 minutes or serve right away. 

  4. Will keep for 3-4 days in the fridge in an airtight container.

    Recipe Courtesy of Megan Mitchell

    As seen on Food Network Kitchen

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