Garden to Table: Broccoli, Kale & Red Cabbage Harvest Salad with Satsuma-Ginger Dressing

This salad is so easy and fast to prepare! And there is nothing better than harvesting your own salad ingredients from your own vegetable garden. The bite sized broccoli pieces along with dried raisins add that crunch/sweet factor that so great in salads. You can also experiment leaving the recipe as is, or making it a complete meal by adding a healthy grain like quinoa or wild rice.

Another bonus about this salad? It stores really well so you can make a big batch and then take leftovers with you to work for a couple days. 

Broccoli and Kale are both super healthy, low calorie, high-nutrient vegetables that have a long list of health benefits which include reducing the risk of reproductive and bowel cancers, improving the detoxification pathways, and providing a myriad of nutrients. World’s Healthiest Foods reports that cruciferous vegetables (such as broccoli, kale, cauliflower, cabbage, chard, and mustard greens) are said to be detoxifying because they provide support for the immune system, inflammatory system, and antioxidant system. These vegetables contain a wide variety of vitamins and minerals as well as phytonutrients. World’s healthiest Foods also suggest consuming 3 servings of cruciferous vegetables each week for maximum benefit.

As we get into fall now is the perfect time to start planting these vegetables in your winter garden!


1 bunch of broccoli
5 packed cups of chopped kale
1/4 cup shredded red cabbage
1 tbsp coconut oil
1 small fennel bulb (thinly sliced)
½ cup raisins
1 small apple
½ small red onion (thinly sliced)
¼ cup walnut halves, toasted and chopped

¼ cup extra virgin olive oil
¼ cup fresh satsuma or orange juice
1 teaspoon orange zest
1½ Tablespoons apple cider vinegar
1 inch of fresh ginger, peeled + roughly chopped
1 tablespoon pure maple syrup
salt and pepper, to taste


Remove stems from kale and chop the leaves into bite-sized pieces. Place the kale into a large bowl and massage with coconut oil. Chop broccoli into bite-pieces, shed the red cabbage and toss with the kale along with fennel, red onion and chopped walnuts. Then remove the apple core and shave thin slices over the dish. 

To make the dressing, combine all the ingredients until you have a smooth consistency. Drizzle over salad and season with salt and pepper. Garnish with chopped walnuts and fennel fronds. Add cooked wild rice or wheat berries for a meal salad.