Broccoli Kale Salad with Cranberries

broccoli kale salad in a white bowl

with Broccoli Slaw and Citrus Vinaigrette

To illustrate how cooking sometimes takes its own path, this salad started with a completely different recipe that a friend shared years ago for a farro (grain) salad, which had a unique dressing: Clementine vinaigrette. The salad was good, but the real star was the dressing. I decided to make my own version with this tasty Broccoli-Kale Salad.

With this recipe, I’m trying for something that resembles the sweet kale salad I sometimes get from Costco. My version has a little less sugar and a lot more control over the quantity. Plus, I do have occasional negative experiences with those store-bought, pre-mixed salads. By making my own, I always know how fresh it is.

One of the great features of a kale salad is how well it keeps. Leftovers are really no problem! They’re still delicious the next day. I can’t speak to how well it keeps beyond that – the salad never lasts longer than 2 days in this house. Yes, only two people here, LOL.

bag of broccoli slaw

In addition to kale, this salad features broccoli. But not florets. I use pre-shredded broccoli slaw for this.

slaw added to bowl of kale

I love that the mix includes a little carrot and purple cabbage for sweetness and color. It elevates this salad right into the superfood category!

How to make this broccoli kale salad with cranberries

hand holding some kale leaves

To start, prepare the kale by stripping the leaves from the stems and rinsing well. Place in a large bowl and massage for 3 minutes. Transfer to a cutting board and chop into very small pieces, then return the pieces to the bowl (Note: If preferred, you can also chop fine first and then massage).

craisins added to bowl

Add one 12-ounce bag of broccoli slaw mix to the bowl and one cup of sweetened dried cranberries.

chopped apples added to the salad in a bowl

Quarter and remove the core from a small honeycrisp apple and dice (I do not remove the skin from the apple). Add diced apple to the bowl.

Make the dressing by mixing grapeseed oil, apple cider vinegar, honey tarragon and citrus juice. Use fresh-squeezed juice from one naval orange, or 3 Clementine oranges. This will yield about 1/3 cup of juice. Shake or whisk vigorously until well combined.

pouring dressing into the bowl of broccoli kale salad

Add the dressing to the salad and mix, cover and refrigerate for at least an hour.

broccoli kale salad in a white bowl

The final ingredient is a half-cup of pepitas. I buy them already roasted and salted. Hint: In order to preserve their crunch, add these right before serving.

salad on a fork

This makes a big bowl of salad, with a sweet – but tangy – dressing that is warm weather friendly and potluck easy due to the omission of mayo.

pin for broccoli kale salad

But don’t wait ‘til summer! It’s great to enjoy year-round!

broccoli kale salad in a white bowl
Print Recipe
5 from 20 votes

Broccoli-Kale Salad

A healthy and delicious salad!
Prep Time10 mins
Refrigeration time1 hr
Total Time1 hr 10 mins
Course: Salad
Cuisine: American
Servings: 10
Calories: 183kcal
Author: Sula



  • 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


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


  • Remove kale leaves from stems and place in colander to rinse. Place in a large bowl with a splash of olive oil and massage for 3 minutes. Cut kale into very small pieces and return to the bowl.
  • Add package of broccoli slaw to the kale along with the dried cranberries.
  • Core and dice the apple and add to the bowl.
  • Add all dressing ingredients to a bowl or a jar with a tight fitting lid. Whisk or shake vigorously until well blended, then pour over salad. Mix well.
  • Cover the bowl and refrigerate for at least an hour to allow the flavors to blend.
  • Add pepitas and serve.



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

Nutrition values are estimates only, using online calculators. Please verify using your own data.


39 thoughts on “Broccoli Kale Salad with Cranberries

  1. 5 stars
    Oh my, this looks healthy AND filling! Yum! What a fun but simple salad. Thanks for sharing, Sula!

  2. 5 stars
    Always looking for something new and healthy! This salad looks delicious! Can’t wait to give this a try!

  3. 5 stars
    This is a great make-ahead salad. Great tips for adding pepitas right before serving since everyone love the crunchiness of pepitas. 🙂

  4. 5 stars
    I can add this to my dinner soon, I love a good healthy meal 🙂 I need to check our grocery for that broccoli slaw or I can make my own mix.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating