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Maybe you enjoy kale year-round, but Lindsay Mustard's vegan recipe for kale and broccoli salad strikes us as the perfect way to pack some nutrient-dense vegetables into your diet during the cooler months when the brightly hued fruits and vegetables of summer and early fall are no longer on the menu. 

Ener-C Vegan Kale Broccoli Salad

Serves: 4-6 


  • 2 large heads of broccoli, chopped into small pieces
  • 4 kales leaves, washed and chopped 
  • 3 tbsp extra-virgin olive oil
  • 3 tbsp mayo 
  • 1½ tbsp apple cider vinegar
  • 2 tsp Dijon mustard
  • 1 tsp maple syrup
  • 1 garlic clove, finely minced
  • ¼ tsp sea salt 
  • ⅓ cup red onions, sliced 

Maple Tamari almonds

  • ½ cup raw almonds
  • 1 tablespoon tamari
  • ½ tbsp maple syrup
  • Pinch of sea salt


  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. Place the almonds on the baking sheet, toss with the tamari, maple syrup, and sea salt and spread into a thin layer. Bake for 8-12 minutes or until golden brown. Remove from the oven and let cool for 5 minutes. 
  3. In the bottom of a large bowl, whisk together the olive oil, mayo, apple cider vinegar, mustard, maple syrup, garlic, and salt. Add the broccoli, onions, and almonds and toss to coat.
  4. Dish into serving bowls and enjoy!
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