Every now and then, a recipe takes an unexpected turn, leading to something truly special. This vibrant Broccoli Kale Salad with Cranberries is a perfect testament to that culinary serendipity. Its inception traces back to a friend’s farro salad, which featured an unforgettable Clementine vinaigrette. While the farro salad was enjoyable, the zesty, bright dressing was the true revelation, sparking an idea to create something uniquely flavorful.

Inspired by that delightful dressing, I set out to craft my own version of a sweet kale salad, reminiscent of the popular one from Costco, but with a crucial difference: more control over ingredients and significantly less added sugar. This homemade rendition ensures you know exactly what goes into your bowl, guaranteeing peak freshness and quality, a relief after occasionally encountering less-than-ideal store-bought mixes.

This recipe provides a simple, satisfying, and incredibly nutritious solution for anyone looking to incorporate more greens and superfoods into their diet without sacrificing taste or convenience. It’s designed to be a vibrant centerpiece on your table or a reliable companion in your lunchbox.

How to Make This Nutritious Broccoli Kale Salad with Cranberries: Step-by-Step

Creating this delicious and healthy salad is a straightforward process, broken down into a few simple steps. The key to its success lies in proper preparation and allowing flavors to meld.

Step 1: Preparing the Kale

Start by preparing your kale. Begin by stripping the leafy greens from their tough stems. Once separated, rinse the leaves thoroughly under cool water. Place the clean kale in a large mixing bowl. Now for the magic: drizzle a tiny amount of olive oil over the kale and, using your clean hands, gently massage the leaves for about 3 minutes. This crucial step breaks down the fibrous cell walls, making the kale significantly more tender, less bitter, and easier to digest. After massaging, transfer the kale to a cutting board and chop it into very small, bite-sized pieces. Return the chopped kale to the large bowl. (Alternatively, you can chop the kale finely first and then massage it; either method works!)

Step 2: Assembling the Salad Base

To the bowl with your prepared kale, add one 12-ounce bag of ready-to-use broccoli slaw mix. This convenient mix typically contains shredded broccoli stems, carrots, and red cabbage, adding an instant boost of color, crunch, and nutrients. Next, measure out and add one cup of sweetened dried cranberries. These little gems contribute a wonderful chewy texture and a burst of sweet-tart flavor that perfectly complements the greens.

Step 3: Adding the Sweet Crunch

Take a small honeycrisp apple – known for its delightful balance of sweetness and crispness – quarter it, and carefully remove the core. Then, dice the apple into small, uniform pieces. I prefer to leave the skin on for added fiber and color, but feel free to peel it if that’s your preference. Add the diced apple to the large bowl with the other salad ingredients.

Step 4: Whisking the Perfect Citrus Vinaigrette & Chilling

Now, it’s time for the star dressing! In a separate small bowl or a jar with a tight-fitting lid, combine the grapeseed oil, apple cider vinegar, honey, dried tarragon, and fresh citrus juice. For the citrus, use the freshly squeezed juice from one naval orange or approximately three Clementine oranges; this should yield about ⅓ cup of juice. Whisk vigorously or shake the jar until all the ingredients are thoroughly combined and emulsified. Pour this vibrant dressing over the salad ingredients in the large bowl, then mix everything well to ensure every component is lightly coated. Cover the bowl and refrigerate for at least an hour. This chilling time is essential, allowing the flavors to meld and the kale to further soften beautifully.

Step 5: The Final Touch: Toasted Pepitas

Just before serving, retrieve your chilled salad. The final ingredient to add is a half-cup of pepitas (roasted and salted pumpkin seeds). I typically buy them pre-roasted and salted for convenience. Adding them right before serving is a key hint: it preserves their delightful crunch, which contrasts beautifully with the softer elements of the salad. Give everything a final gentle toss and prepare to enjoy your flavorful, healthy creation!

Serving Suggestions & Meal Pairings

This recipe yields a generous bowl of salad, perfect for family meals or a week’s worth of lunches. Its sweet, tangy, and refreshingly light profile makes it ideal for warm weather gatherings and potlucks – especially since it contains no mayonnaise, ensuring it stays fresh longer outdoors. It serves as a fantastic side dish to a variety of main courses, particularly complementing flavorful grilled chicken leg quarters, grilled fish, or even a simple veggie burger.

But don’t confine this delightful salad to just summer days! Its robust flavors and nutrient-dense ingredients make it a wonderful and satisfying choice to enjoy year-round, bringing a burst of freshness to any season’s menu. It’s equally at home as a light lunch on its own, especially if you add a protein like chickpeas or grilled tofu for a complete meal.

Customization and Variations for Your Broccoli Kale Salad

One of the best aspects of this Broccoli Kale Salad is its versatility. Feel free to experiment with ingredients to suit your taste or what you have on hand:

• Add More Protein: For a heartier meal, consider adding grilled chicken, roasted chickpeas, crumbled feta cheese, goat cheese, or even cooked quinoa.
• Nut & Seed Boost: Beyond pepitas, toasted almonds, walnuts, pecans, or sunflower seeds would make excellent additions for extra crunch and healthy fats.
• Seasonal Fruits: In place of or in addition to apples, try diced pears, segments of fresh orange, or even grapes for different bursts of sweetness.
• Vary the Dressing: While the citrus vinaigrette is fantastic, a poppy seed dressing or a light balsamic vinaigrette could also work well.
• Extra Veggies: Thinly sliced red onion, bell peppers, or even a handful of spinach could be mixed in.
• Spice It Up: A pinch of red pepper flakes in the dressing can add a subtle kick.

Frequently Asked Questions (FAQ)

• How long does this salad last in the refrigerator? When stored in an airtight container, this salad will remain fresh and delicious for 2-3 days, making it perfect for meal prep.
• Can I make this salad vegan? Absolutely! Simply substitute maple syrup or agave nectar for the honey in the dressing to make it fully vegan.
• Do I have to massage the kale? While not strictly mandatory, massaging the kale is highly recommended. It tenderizes the leaves, reduces bitterness, and makes the salad much more enjoyable to eat.
• What if I don’t have grapeseed oil? You can substitute grapeseed oil with another light, neutral-flavored oil like avocado oil or a good quality extra virgin olive oil, though it might impart a slightly stronger flavor.
• Can I use fresh cranberries instead of dried? Fresh cranberries are much more tart. If using them, you might want to briefly sauté them with a little sugar or honey to soften and sweeten them, or significantly increase the honey in the dressing.

More Wholesome Salad Recipes to Explore

If you’re a fan of fresh, healthy, and flavorful salads, be sure to check out these other fantastic recipes:

• Mediterranean Spaghetti Squash Salad
• Arugula Avocado Salad
• Quinoa Edamame Salad
• Mediterranean Chopped Salad
• Chickpea Carrot & Arugula Salad
• Brussels Sprouts Salad with Cranberries
• Broccoli Salad with Bacon

A healthy and delicious salad! Practically superfood in a bowl!

Salad

• ½ bunch kale (about 5 large leaves)
• 12 oz broccoli slaw
• 1 cup dried cranberries (6 oz), sweetened
• 1 apple, honeycrisp (small)
• ½ cup pepitas, roasted and salted

Dressing

• ¼ cup apple cider vinegar
• ½ cup grapeseed oil
• ⅓ cup orange juice, freshly squeezed (from one navel orange or 3 Clementines)
• 1 TB honey
• ¼ teaspoon dried tarragon
• Salt and pepper to taste

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Nutrition Information (Per Serving)

• Calories: 183 kcal
• Carbohydrates: 18g
• Protein: 2g
• Fat: 13g
• Saturated Fat: 1g
• Sodium: 12mg
• Potassium: 196mg
• Fiber: 1g
• Sugar: 12g
• Vitamin A: 447 IU
• Vitamin C: 40mg
• Calcium: 24mg
• Iron: 1mg