BROCCOLI SALAD WITH SHREDDED KALE, DRIED CHERRIES AND WALNUTS

Broccoli Salad with Shredded Kale, Dried Cherries and Walnuts image

Provided by Megan Mitchell

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 12

1 1/2 cups walnuts
1 large head broccoli
1 bunch curly kale, washed and patted dry
1 cup dried tart cherries, roughly chopped
1/4 cup minced chives
1/4 cup minced dill
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup apple cider vinegar
3 tablespoons orange blossom honey
2 tablespoons poppy seeds
Kosher salt and freshly cracked black pepper

Steps:

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.
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.
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.
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.