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kale broccoli cranberry salad
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5 from 4 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
Calories: 171kcal
Author: Veronique Eichler


Lemon balsamic dressing (use half for this recipe)


  • 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.


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.


Calories: 171kcal | Total Carbohydrate: 17g | Protein: 5g | Total Fat: 11g | Saturated Fat: 1g | Sodium: 146mg | Potassium: 558mg | Dietary Fiber: 7g | Total Sugars: 8g | Vitamin A: 10324IU | Vitamin C: 137mg | Calcium: 295mg | Iron: 2mg | Includes Added Sugar: 6g