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

Ingredients

Salad

1 bunch kale
1 tbsp olive oil
3 blood orange small
1 broccoli small
½ avocado cubed
1 cucumber small
¼ cup dried cranberries
salt to taste
pepper to taste

Salad Dressing

Instructions

Salad

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.

Salad Dressing

In a mixing bowl, add the dressing ingredients and mix until well combined.

Assembly

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.

Notes

Variations And Substitutions

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.

How to Make This Salad Perfectly [Expert Tips]

Massage the kale properly: A few short minutes of firm, consistent massaging is what transforms kale from tough and bitter to tender and silky. You will feel and see the difference. The leaves darken slightly, reduce in volume, and become noticeably softer.
Dry the broccoli thoroughly after blanching: Wet broccoli dilutes the dressing and makes the salad watery. After the cold-water rinse, spread the florets on a clean tea towel and pat dry, or leave them to air-dry for a few minutes before adding to the bowl.
Add the avocado last before dressing: Avocado bruises easily when tossed. Add it at the very end of assembly and fold gently rather than stirring aggressively. This keeps the cubes intact and visible rather than mashed through the salad.
Reserve half the pistachios and cranberries for the top: This is an assembly detail that makes a visual difference. The garnish on top of blood orange wheels, the reserved pistachios and cranberries, is what makes the platter look considered and beautiful. Do not toss everything through and lose that visual impact.
Dress just before serving: Once dressed, the kale and broccoli will continue to absorb the dressing and the avocado will begin to oxidise. This salad is best eaten within 30 minutes of dressing.
Taste the dressing before using: Apple cider vinegar varies in sharpness by brand. Taste the dressing and adjust. If it is too sharp, add a little more honey; if it is too flat, add a splash more vinegar or a squeeze of lemon.

Nutrition