Recipe: Kale, rye grain, broccoli & apple salad

Posted by Bronte Aurell | Food & Recipes, Recipes

Kale, broccoli & apple salad

Course: Salad
Cuisine: Scandinavian
Keyword: broccoli, kale, rye grains
Author: Bronte Aurell


  • 150 g rye grains dry weight
  • 200 g tenderstem broccoli
  • 1 red apple
  • 100 g kale
  • 50 g toasted hazelnuts
  • dash of lemon juice
  • olive oil
  • salt
  • pepper


Starting one day in advance

  • Soak the rye grains (or whole wheat, spelt or barley if preferred) overnight in double the amount of water. 

  • The next day, drain and rinse the grains. Place in a large pot with a good pinch of salt and cook for approx. 25 mins (from boiling), or until tender. Drain and allow to cool completely (cooked grains keeps for a few days in the fridge and can be made ahead).

For the salad

  • Boil the broccoli for 3-4 minutes. Drain and leave to cool down in cold water.
  • Pick kale off the stem and slice. Massage gently using your hands in a bowl with a bit of lemon juice and oil until dark green and soft – this takes a few minutes.
  • Toast the hazelnuts in the oven for about 5 minutes and set aside.
  • Chop the apples into small bite sized pieces and toss them in lemon juice to prevent them discolouring.
  • Mix all ingredients together in a mixing bowl and season, serve immediately.


If you want to cook rye grain on the day without soaking, increase boiling time (it will take around 35 minutes). If you can't get hold of rye grains (you can buy them at ours and online from health shops, too) you can substitute with spelt grain or barley. Amend the cooking time if using different grains as these may need shorter boiling.


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