Broccoli Kale Salad with Cranberries is bright, colorful, and loaded with bold crunch and sweet pops of flavor. It’s a simple make‑ahead salad that works as a vibrant side or a light lunch.
The combination of ingredients in this Broccoli Kale Salad really is a thing of beauty. The mix of raw kale, broccoli, and walnuts (or almonds!) gives unmatched crunch, while dried cranberries add a sweet and chewy bite. Tossed with a light and tangy Dijon-balsamic dressing, all of the textures and flavors complement each other perfectly.
Ideal for holiday tables, potlucks, or easy lunches, this kale salad always gets compliments! Plus, it is easy to make ahead and keeps well in the fridge for days.
“I made this broccoli kale salad as a side and we loved it – 5 out of 5 stars! The homemade vinaigrette dressing was simple, tasty, and just the right amount. I served it the same day I made it, and there was tons of crunch. Luckily, the recipe makes a generous amount and I liked the texture even more after a couple of days. I think any dried fruit would be complimentary, as would different types of toasted nuts. It seems like a great substitute for boring, old coleslaw. Can’t wait to make another batch for a cookout or potluck. ” — Shannon, skilled home cook for over 30 years.
Key Ingredient Notes
Find the full printable recipe with specific measurements below.
- Kale: Make sure to rinse it well first, then chop up just the green leaves and not the hard stem!
- Broccoli: I like to chop the broccoli into small bite-size pieces so they fit nicely on the fork with the other ingredients.
- Avocado: You can use frozen avocado chunks if you’d like. Just let them totally thaw to room temperature before tossing in the salad.
- Olive Oil: Avocado oil also works well if preferred.
- Dijon Mustard: Do not try to swap this for plain yellow mustard. The flavor won’t be the same.
- Dried Cranberries: You can swap these for any kind of fresh or dried fruit you prefer. Dried cherries are another personal favorite of mine.
- Walnuts: Any dried nuts will do, almonds or pepitas are great additions. For even more flavor, lightly toast the nuts in the oven or in a skillet before using.
How To Make Broccoli Kale Salad with Cranberries
Visit the printable recipe card below for full directions.
Chop the veggies into bite‑size pieces. Cut the broccoli and kale into smaller pieces so every forkful is easy to eat and perfectly coated in dressing.
Massage the kale. Raw kale can be a bit tough. Feel free to use your hands to massage it for a few minutes (with a little olive oil or dressing) to break down the fibers and make it more tender.
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Use dried cranberries generously. The sweet‑tart flavor of cranberries is what makes this salad memorable, so don’t skimp!
Let the salad marinate. Once dressed, let the salad sit for 20 to 30 minutes before serving to allow the flavors to meld and the kale to fully absorb the dressing. Or for a softer texture, let it sit in the fridge overnight where the flavors will meld even more.
Add avocado just before serving! To keep the avocado from browning or getting mushy, chop and mix it in right before serving the salad.
Variations To Try
- Add Cheese: While I kept this broccoli kale salad vegan, a little crumbled goat, feta, or blue cheese is always a good idea! I like to add the cheese fresh before serving (like the avocado).
- Try A Different Dressing: Orange vinaigrettes, lemon Parmesan, Greek salad dressing or creamy tahini all complement this salad base nicely.
- Add Fresh Fruit: Thinly sliced or chopped apples or pears pair beautifully with cranberries and add a juicy contrast.
- Make It A Meal: Pair it with shredded chicken or cooked quinoa for added protein and bulk.
- Farro & Feta: Mix in farro, crumbled feta, and swap the dried cranberries for sliced Kalamata olives for a Mediterranean vibe.
Make Ahead and Storage
This salad is even better after it’s chilled in the fridge for a little bit! In an airtight container in the fridge, this kale salad will keep for up to 4 days.
After a few hours, the dressing softens the crunchy broccoli and kale and makes for a more pleasant bite. The best make-ahead recipe, just be sure to toss it once more before serving.
Broccoli Kale Salad with Cranberries
Ingredients
For The Salad
- 8 cups chopped kale greens
- 3 cups small broccoli florets, cut into bite size pieces
- 3 cups shredded purple cabbage
- 1 cup shredded carrots
- ½ cup chopped walnuts or almonds, toasted for extra flavor
- ¼ cup minced fresh parsley
- ¼ cup dried cranberries, or dried cherries
- 1 (or 2) avocado, diced
For The Dressing
- ½ cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
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Instructions
- Add the chopped kale greens to a large salad bowl and massage it to soften it for 3 to 4 minutes. Set aside.
- Mix the olive oil, vinegar, mustard, salt, and pepper in a medium bowl or jar and pour over the kale.
- Add the broccoli florets, purple cabbage, carrots, walnuts or almonds, parsley and cranberries into the bowl and toss until combined.
- Add the avocado right before serving and lightly toss the salad once more. Serve this salad fresh if you like it extra crunchy, but I like it best after it has chilled in the fridge for a couple of hours (or up to overnight). The salad soaks up some of the dressing, which softens it a little, and allows more time for the flavors to meld.
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Notes
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