kale broccoli cranberry salad

Kale broccoli and cranberry salad

If you are looking for a delicious no-cook salad recipe for the summer, this kale broccoli and cranberry salad is for you. This has been my pot luck contribution for summer neighborhood get togethers for the past few years and there is nothing left for me to bring home!

Kale is a nutrition superstar. It’s the king of healthy greens. Low calorie and nutrient dense. Provides high amounts of vitamins A, K, B6 and C, calcium, potassium, copper and manganese, loaded with antioxidants.

You know you should be eating it, but you struggle with its taste or texture. Some people find it bitter.  Kale may not be something that you’ll love at first bite… if it’s not prepared correctly. When prepared properly, it tastes delicious.

Broccoli is of course another nutrition powerhouse that is high in many nutrients, fiber and even protein. It is delicious both cooked and raw.

As for cranberries, they are a good source of vitamin C and antioxidants compounds proven to have multiple benefits for urinary tract and heart health.

This kale broccoli and cranberry salad uses all the right tricks to turn kale into a craveable ingredient!

Ingredients:

  • Kale: There are many different types of kale. The leaves can be green or purple, and have either a smooth or curly shape. Curly kale or Scots kale is the most common type of kale. It has green and curly leaves and a hard, fibrous stem. This is the best for this recipe, but lacinato or red kale would be great too.
  • Broccoli: look for tightly closed, firm and dark green florets. You may be tempted to buy pre-cut broccoli florets thinking it will save time, but you’re really wasting your money as they are more expensive than bulk. Plus you will end up having to cut them into smaller pieces for this recipe. Since the broccoli is not cooked, you want to keep the pieces to a small bite size. This will also allow them to get nicely coated with dressing.
  • Red onion: best tasting in salads. Shallots are a good substitute.
  • Cranberries: unfortunately, dried cranberries are made with added sugar. You can find  few brands of unsweetened dried cranberries out there, but they are super tart. We are using just a small amount in this recipe though, and that little bit of sweetness balances nicely the bitterness of the kale. You could substitute another dried fruit like dried cherries or raisins.
  • Almonds: if you don’t have slivered almonds on hand, sliced will work too. You can experiment with other nuts such as pecans, walnuts or cashews.
  • Dressing: this recipe uses what’s become my favorite salad dressing lately. It’s a bright and tangy lemon balsamic vinaigrette made with Dijon mustard, lemon juice, white balsamic vinegar and the best olive oil you have on hand. The proportions given for the dressing make double the amount needed for this recipe. The rest can keep refrigerated for a week and can be used on any salad. It is easier to make a batch this size since it uses the juice of a whole lemon, and it makes for a convenient pre-mixed dressing for future use.

Important tips:

Two important steps in this recipe will take your salad from ordinary to superior:

  1. Toast the almonds lightly before adding them to the salad. Toasting nuts does two things: they become crunchier and it enhances their nutty flavor. It really is worth the extra time. Don’t let them burn though, that would defeat the purpose…
  2. Massage the kale. Yes, it makes a big difference. Massaging the kale with a bit of olive oil and a pinch of salt breaks down some of the tough, fibrous characteristics of kale. It makes it easier to chew and digest, and makes for a more tender salad. Using your hands is important as the heat from your hands helps the process. Don’t overdo it though. Don’t believe recipes that tell you to massage for 3 minutes; 30 seconds is usually enough. You want it softened but still crunchy, not mushy.

Other recipes to try:

Barley broccoli salad

Red cabbage and apricot salad

Barley salad with herbs and lemon

Roasted broccoli and bell pepper

kale broccoli cranberry salad
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5 from 3 votes

Kale broccoli and cranberry salad

A fresh and crisp salad packed with nutrients, this kale broccoli and cranberry salad will become your year-round favorite!
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Salad, Side Dish
Cuisine: American
Diet: Diabetic, Vegan, Vegetarian
Keyword: easy, quick
Servings: 4
Author: Veronique Eichler

Ingredients

Lemon balsamic dressing (use half for this recipe)

Instructions

  • Place the slivered almonds in a small pan over medium high heat and toast for a couple minutes until fragrant. Remove to a plate to cool down.
  • Slice kale thin and place in a large bowl. Add a pinch of salt and 1 tsp olive oil. Massage with your hands for a minute until the leaves feel soft.
  • Add broccoli, red onion and cranberries.
    kale broccoli cranberry salad
  • In a small bowl, mix all dressing ingredients.
  • Pour half of the dressing into the bowl (save the rest for another salad). Toss well. Top with almonds and serve.

Notes

The proportions given for the dressing make double the amount needed for this recipe. The rest can keep refrigerated for a week and can be used on any salad. It is easier to make a batch this size since it uses the juice of a whole lemon, and it makes for a convenient pre-mixed dressing for future use.

Nutrition

Nutrition Facts
Kale broccoli and cranberry salad
Amount per Serving
Calories
171
% Daily Value*
Total Fat
 
11
g
17
%
Saturated Fat
 
1
g
6
%
Sodium
 
146
mg
6
%
Total Carbohydrate
 
17
g
6
%
Dietary Fiber
 
7
g
29
%
Total Sugars
 
8
g
9
%
Includes Added Sugar
 
6
g
Protein
 
5
g
10
%
Vitamin A
 
10324
IU
206
%
Vitamin C
 
137
mg
166
%
Calcium
 
295
mg
30
%
Iron
 
2
mg
11
%
Potassium
 
558
mg
16
%
* Percent Daily Values are based on a 2000 calorie diet.
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2 Comments

  1. 5 stars
    Simply delicious!

  2. 5 stars
    This salad was delicious! Everybody liked it. 😊❤️

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