Broccoli Kale Salad with Cranberries

Broccoli Kale Salad with Cranberries is a vibrant, nutrient-packed salad that’s bursting with texture and flavor. Combining hearty kale, crunchy broccoli, sweet-tart cranberries, and a tangy dressing, this salad is perfect for a healthy lunch, a colorful side dish, or a make-ahead meal for the week.

Why You’ll Love This Recipe

This salad is loaded with superfoods, incredibly fresh, and satisfying without being heavy. The combination of textures—from the crisp broccoli to the chewy cranberries—keeps every bite interesting. Plus, it holds up well after dressing, making it ideal for meal prepping and gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh kale (de-stemmed and chopped)
• Broccoli florets (chopped small)
• Dried cranberries
• Sunflower seeds or pumpkin seeds
• Red onion (thinly sliced)
• Carrot (shredded)
• Olive oil
• Apple cider vinegar
• Honey or maple syrup
• Dijon mustard
• Salt
• Black pepper

Directions

1. In a large bowl, add the chopped kale and drizzle with a little olive oil. Massage the kale with your hands for 1-2 minutes until softened.
2. Add the chopped broccoli, dried cranberries, sunflower seeds, sliced red onion, and shredded carrot to the bowl.
3. In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper to make the dressing.
4. Pour the dressing over the salad and toss until everything is well coated.
5. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld.

Servings and timing

This recipe serves 4 to 6 people.
Preparation time: 15 minutes
Total time: 15 minutes

Variations

• Add crumbled feta or goat cheese for extra creaminess.
• Toss in cooked quinoa or farro to make it a heartier meal.
• Swap dried cranberries for dried cherries or raisins.
• Use a lemon vinaigrette for a citrusy twist.
• Add diced apple or pear for a fresh, sweet crunch.

Storage/Reheating

Store the salad in an airtight container in the refrigerator for up to 3 days.
Because kale and broccoli are sturdy greens, this salad holds up well even after being dressed, making it a great make-ahead option.
No reheating is necessary; enjoy cold or at room temperature.

FAQs

Should I cook the broccoli for this salad?

No, the broccoli is used raw for a crisp texture, but you can blanch it briefly if preferred.

How do I soften kale for salads?

Massage it with a little olive oil or dressing for a minute or two to break down the fibers.

Can I use bagged kale and broccoli slaw?

Yes, for a shortcut, use a pre-shredded mix from the store.

What other dressings work well with this salad?

Lemon vinaigrette, tahini dressing, or a yogurt-based dressing are great alternatives.

Is this salad good for meal prepping?

Absolutely, it stays crisp and flavorful even a day or two after dressing.

Can I make this salad vegan?

Yes, just use maple syrup instead of honey in the dressing.

What protein can I add to this salad?

Grilled chicken, chickpeas, tofu, or boiled eggs would be excellent additions.

Can I use frozen broccoli?

Fresh is best for texture, but thawed and well-drained frozen broccoli can work if needed.

How do I prevent the salad from becoming too soggy?

Keep the dressing separate until just before serving if storing for longer periods.

Can I add nuts to this salad?

Yes, chopped almonds, walnuts, or pecans add a delicious crunch.

Conclusion

Broccoli Kale Salad with Cranberries is a fresh, colorful, and nutrient-dense dish that’s perfect for any occasion. With its mix of sweet, tangy, and savory flavors, along with a delightful crunch, it’s a satisfying way to enjoy your greens. Easy to make and endlessly customizable, it’s a salad you’ll find yourself returning to again and again.

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