Cranberry and Kale Salad

This cranberry kale salad with blood orange, broccoli, avocado and a honey Dijon dressing is fresh, vibrant and ready in just 20 minutes.

Course Salad

Cuisine International

Diet Gluten Free, Low Fat, Low Lactose, Vegetarian

Dietary Dairy Free, Egg Free

Prep Time 15

Cook Time 5

Total Time 20

Servings people

Calories 251kcal

Author Amy Chung

Remove kale leaves from the ribs. Add to a mixing bowl with 1 tbsp of olive oil and pinch of salt. Massage the leaves until soft.
Remove the skin off the blood oranges and cut into large wheels.
Cut broccoli into florets and blanch in boiling hot water for 2 minutes. Remove and run under cold water or plunge into ice bath to stop the cooking process. Set aside to dry.
Dice avocado and cucumber.
Roughly chop pistachio kernels.

In a mixing bowl, add kale, broccoli, avocado, cucumber, ½ the pistachios, ½ the dried cranberries, salt and pepper to taste.
Add the dressing and mix until combined.
Place salad on a serving platter.
Add the blood orange wheels on top, around or tuck some under the salad.
Top with the rest of the pistachios and dried cranberries.
Serve.

Vegan: Swap honey for maple syrup in the dressing. Everything else is naturally vegan. Browse our Vegan Salad Recipes for more vegan sides.
No blood oranges? Navel orange segments work well as a direct substitute year-round. Pink grapefruit adds a more pronounced tartness that pairs beautifully with the sweetness of the cranberries. Mandarin segments are a sweeter, milder option.
Add protein: This kale dish works brilliantly as a base for grilled chicken, roasted salmon, or pan-fried halloumi. Chickpeas tossed through make it a complete vegan meal.
Different nuts: Toasted walnuts or pecans are excellent alternatives to pistachios and add a slightly more earthy, bitter nuttiness.
Different dried fruit: Dried cherries or dried blueberries work in place of cranberries for a slightly different sweet-tart flavour. Medjool dates, chopped roughly, add a more caramel-like sweetness.
Add cheese: Crumbled feta adds a salty, creamy contrast that works beautifully in this kale cranberry salad. Shaved Parmigiano Reggiano is another great option for a more savoury finish.