A simple ramen broccoli salad with kale, dried cherries, almonds, and crumbled blue cheese!
This light salad will become your most requested side dish!
The first time I tried this version of this ramen broccoli salad it only took one bite for me to fall in love with this salad. The crunchy, buttery ramen noodles, the tender kale leaves, fresh broccoli and soy sauce dressing were so delicious to me; I immediately knew that I had a winner. We make this broccoli slaw with ramen noodles and red wine vinegar for the ultimate experience in texture and taste. One bite and you’re sure to fall in love with this crunchy broccoli salad with ramen noodles, just like I did.
Ramen Broccoli Salad
I made this broccoli salad with ramen noodles keeping health in mind. Using heart-healthy almonds and curly kale leaves we get some nutritious benefits. In the dressing, I use 1/2 cup of sugar which helps take the edge off the kale. The dried cherries that are added to the salad contribute sweetness as well, so I didn’t feel the dressing needed the full amount of sugar. Tangy blue cheese rounds out the flavor profile of this broccoli and ramen noodle salad and adds a little creaminess to balance all the crunch. I love the extra crunch from the almonds, the health benefits of the kale, the sweetness of the cherries that are very much complimented by the blue cheese.
- Ramen noodles
- Fresh broccoli
- Curly leaf kale
- Chopped almonds
- Dried cherries
- Crumbled blue cheese
For the dressing, you will need:
- Granulated SPLENDA® No Calorie Sweetener
- Red wine vinegar
- Olive oil
- Soy sauce
How to Make Ramen Broccoli and Kale Salad
- Melt your butter in a large skillet over medium heat.
- Add in the ramen noodles and almonds, breaking up the noodles as they heat up.
- Heat the noodles and almonds until golden in color and watch them closely as they can easily burn.
- In a bowl or on a serving platter, combine the broccoli and kale.
- Top with cherries, the noodle mixture, and the blue cheese.
- In another bowl, whisk together the dressing ingredients and drizzle it over the salad, tossing well to coat.
- Serve immediatly.
How long is broccoli salad good for?
Broccoli salad can be kept stored in a covered container in the fridge for up to 3 or 4 days. this should give you plenty of time to enjoy it throughout the week!
Do you wash broccoli before cutting?
You should always wash your vegetables before cutting and eating them because they can hold a lot of dirt in the tiniest of places. If desired you can give a secondary rinse after the florets have been cut to help remove the tiny pieces of broccoli that may be stuck onto the florets.
How to make broccoli salad even better
If you’re looking for a fun way to bring in even more flavor feel free to toss in some cooked and crumbled bacon pieces!
Here are some more great recipes with broccoli that you are going to enjoy:
- Cheesy Chicken and Broccoli Casserole
- Hot Melty Broccoli Cheese Dip
- Chicken and Broccoli Stir Fry over Peanut Butter Noodles
- Chicken and Broccoli Alfredo
- 3 tablespoons butter
- 1 package of ramen noodles (seasoning packet discarded)
- 1 bunch of broccoli, chopped
- 1 head of curly leaf kale, coarsely chopped
- 1/2 cup chopped almonds
- 3 oz dried cherries
- 2 tablespoons crumbled blue cheese
- 3 packets of granulated SPLENDA® No Calorie Sweetener
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 2 teaspoons soy sauce
- Melt butter in a large skillet over medium heat. Add ramen noodles and almonds, break up the noodles as the heat up. Heat noodles and almonds until golden, be sure to watch them closely as they can burn quickly.
- Combine broccoli and kale in a bowl or on a serving platter. Top with cherries, noodle mixture and blue cheese.
- In a bowl, whisk together the dressing ingredients and drizzle over salad; tossing to coat.
Amount Per Serving Calories 301Total Fat 24gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 17gCholesterol 13mgSodium 381mgCarbohydrates 18gFiber 2gSugar 8gProtein 4g