Kale and Broccoli Matchstick Salad With Hazelnuts

Kale and Broccoli Matchstick Salad With Hazelnuts

Fresh and crunchy, this kale and broccoli combination isn’t an ordinary salad.

It features thinly sliced ribbons of kale with an often overlooked vegetable part — broccoli stems.

The next time you use broccoli florets in a recipe, instead of discarding the stems, you’ll want to save them for this deeply satisfying salad.

It’s topped with toasted hazelnuts and sharp Manchego cheese. Sautéed leeks with lemon juice and olive oil create a rich dressing.

Pro tip: After you slice the kale and before you add it to any other ingredients, squeeze it roughly in your hands as though you were crumpling a paper bag. This “massage” makes it more tender and easier to digest.

This recipe uses a simple technique to remove the skins from the hazelnuts. After a few minutes of toasting on a baking sheet in the oven, the skins easily rub off with a towel. It’s worth the extra step; removing the slightly bitter skins make the nuts sweeter.

Kale and Broccoli Matchstick Salad with Hazelnuts | BeachbodyBlog.com

kale and broccoli matchstick salad
5 from 2 votes

Kale and Broccoli Matchstick Salad with Hazelnuts

This fresh and crunchy salad is anything but ordinary. It features thinly sliced ribbons of kale with an often overlooked vegetable, broccoli stems!

Course Salad
Keyword kale
Prep Time 15 mins
Cook Time 19 mins
Total Time 34 mins
Servings 4 servings
Calories 247 kcal
Author BODi


  • ¼ cup raw hazelnuts
  • 1 lb. fresh kale, stems and ribs removed and discarded, leaves thinly sliced
  • 3 broccoli stems, peeled, cut into matchstick-sized pieces (about 1 cup)
  • Sea salt (or Himalayan salt) (to taste; optional) divided use
  • 2 Tbsp. olive oil
  • 2 medium leeks, whites and tender greens only, finely chopped
  • 2 Tbsp. fresh lemon juice
  • Ground black pepper (to taste; optional)
  • 1/4 cup shredded Manchego (or Pecorino Romano or Parmesan) cheese


  1. Preheat oven to 350° F.

  2. Place hazelnuts on baking sheet. Bake for 12 to 14 minutes, or until golden. Transfer to a clean kitchen towel to cool. Rub off skins and discard; coarsely chop nuts. Set aside.

  3. Place kale and broccoli in a medium bowl. Season with salt if desired; mix well. Set aside.

  4. To make dressing, heat oil in medium nonstick skillet over medium-high heat.

  5. Add leeks; cook, stirring frequently, for 4 to 5 minutes or until tender.

  6. Add lemon juice. Season with salt and pepper if desired; mix well.

  7. Top kale mixture with dressing, hazelnuts, and cheese; mix well.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts
Kale and Broccoli Matchstick Salad with Hazelnuts
Amount Per Serving (1 serving)
Calories 247 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Cholesterol 5mg2%
Sodium 298mg13%
Carbohydrates 24g8%
Fiber 4g17%
Sugar 2g2%
Protein 10g20%
* Percent Daily Values are based on a 2000 calorie diet.

Container Equivalents
1 Green
1 Blue
1½ tsp.

2B Mindset Plate It!
A great veggie and fats accessory as part of lunch or dinner.

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Photos by Kirsten Morningstar