This recipe did not originally have kale in it, but I thought it would be a nice addition and beef up the salad a little. The kale simply adds more dimension and nutrition.
For the Salad:
1 bunch kale, chopped up
2 crowns broccoli, chopped into florets (7 cups)
¼ red onion, thinly sliced
10 ounces fresh blueberries
1 cup dried cranberries
1 cup plain whole milk yogurt (you can skip the yogurt to make this dairy free)
Zest of 1 lemon
4 tablespoons fresh lemon juice or about 1 lemon
4 tablespoons honey or more if desired
2 teaspoons kosher salt or more if desired
Toss all together and let sit about 1 hour in the refrigerator. Meanwhile, toast the walnuts.
For the Honey-Toasted Walnuts:
1 cup raw walnut halves
4 teaspoons olive oil
3 tablespoons honey (or maple syrup?!)
½ teaspoon kosher salt
Coat the walnuts first with the oil and then the honey. Toast at 350 degrees 7-10 minutes. Be sure to set the timer! It is so easy to burn nuts! Toss in Salad.