Broccoli Kale Salad

Sweet cranberries, toasted almonds, and crisp greens meet an Indian-spiced dressing — this raw broccoli kale salad turns a standard sides into the dish everyone fights over.

Picture your perfect holiday spread — protein-packed mains, creamy vegetables, carbs (and more carbs again, if you’re anything like me!), cranberry sauce, warm-from-the-oven homemade bread, and bowls piled high with fresh salad.

For some, salad might be an afterthought. In my house, it’s the jewel of the table.

And, since you’re here, I’ll assume that, like me, you know the power of a great salad. Colourful, vibrant, and fresh, they have the ability to lift any meal.

And boy, does this broccoli kale salad do just that. It boasts more flavour than half the main dishes combined!

Traditional Thanksgiving flavours are proudly front and centre: crispy green vegetables dressed in a sweet, sharp honey mustard; toasted almonds and pumpkin seeds tossed on top for crunch; plump cranberries hidden underneath the curly kale, and the sharp, spicy bite of red onion coming through last.

Beneath those classic flavours is an Indian-inspired touch. Zesty lemon, green chilli, cumin, and coriander infused into the honey mustard dressing adds oomph, and bright pops of pomegranate marry with the tart cranberries.

These additions were based on the famous Dishoom chilli broccoli salad … with an Oh My Veg touch.

Plus, the words that any time-rushed host likes to hear: there’s basically no cooking involved (just toasting of the nuts!).

🥗 What Ingredients You’ll Need For Broccoli Kale Salad

• Broccoli: Raw broccoli is sweet, earthy, and slightly crunchy. It’s a unique salad ingredient, and really works!
• Kale: I use local curly kale, which has a robust and earthy flavour with high levels of pungency. Massaging the kale makes it easiest to digest, but also improves the flavour; it highlights the mellow, delicate sweetness.
• Pumpkin seeds (pepita): Crunchy, nutty, and very seasonal.
• Almonds: Most importantly, toasted almonds add a heaping of texture. They’re also sweet and nutty.
• Red onion: Sharp and spicy, complementing the green chilli in the dressing.
• Dried cranberries: Sweet, tart, and chewy. My cranberries were already infused with pineapple juice (when I bought them), but you can buy pre-sweetened ones too if you prefer.
• Fresh coriander (cilantro): Citrusy and zesty, fresh herbs add an extra boost to the salad.

For the Dressing

The salad dressing — which elevates a standard vinaigrette to whole new levels by adding unique flavours — will require a few more ingredients:

• Wholegrain mustard: Tangy and piquant. Wholegrain mustard is mellower, nuttier, and more warming than Dijon. I use French mustard.
• Honey: Floral and fruity, with deep, pure notes of sweet caramel, honey balances out the citrus and spice of the dressing.
• Apple cider vinegar: Tart and bright for that classic vinaigrette flavour.
• Green chilli: Brings punchy heat. Change the variety according to your spice tolerance; I used Indian jwala chillies for a sharp, apple-like flavour, while jalapeños would build on the tanginess.
• Lemon: Use freshly squeezed lemon juice for the best citrusy punch. Using citrus as well as vinegar adds a fruitier, aromatic layer of acidity.
• Cumin powder: This Indian spice brings subtle warmth.
• Garlic: Just a small amount adds a punchiness to the dressing.
• Olive oil: Adding olive oil right at the end emulsifies the dressing, making it creamy. Since the dressing is raw, I like to use EVOO (extra virgin olive oil) for the best flavour.

Cooking for Allergies and Dietary Requirements

This broccoli kale salad is naturally vegetarian, egg-free, gluten-free, soy-free, and dairy-free.

It can also easily be adapted for other various dietary needs!

For example, to create a vegan version of the bowl, simply swap honey for maple syrup or agave nectar. Both work beautifully and maintain the sweet-tart balance. Even brown sugar would work in a pinch — although it would lack the depth of the other options.

Have a nut allergy? Leave out the almonds and double up on pumpkin seeds instead, or swap the almonds for sunflower seeds or toasted chickpeas. Either makes an excellent crunchy substitute that ensures you won’t miss the nuts!

Easy Substitutions

1. Swap out the greens. If kale isn’t your thing, use shredded Brussels sprouts! They bring a similar hearty texture to the table and earthy, cabbage-like flavour.
2. Use different nuts and seeds. The sky is the limit here; walnuts, cashews, sunflower seeds, or even roasted chickpeas! Just toast them (dry pan, no oil) for maximum flavour payoff.
3. Use different dried fruit. Goji berries would be my first choice, but dried apricots, figs, dates (chopped small), or raisins are lovely alternatives to cranberries. If you don’t have pomegranates, clementine or orange segments would be beautifully festive and juicy, too.
4. Adjust the spice level! Don’t like your food too fiery? Leave out the green chilli — the dressing will still have just a hint of punchiness from the mustard.
5. Add more herbs. Mint is an obvious choice! If you want to switch our coriander (cilantro), use parsley, which has a clean and fresh taste.

🥦 How to Make Broccoli Kale Salad (Step-by-Step Photos)

This salad requires basically no cooking: prep the vegetables, toast the nuts (or buy them pre-roasted if you want things to be super convenient), and blend the quick dressing.

Toss, toss (I’ve been watching Wicked, can you tell?!), and done.

It’s a quick and intuitive recipe that should take less than 15 minutes:

One: Add garlic, green chilli, wholegrain mustard, lemon, apple cider vinegar, honey, and cumin powder to a blender.

Two: Blend the dressing. Slowly drizzle in olive oil to emulsify the dressing (making it thick).

Three: Soak the cranberries in boiling water (or orange juice!) to rehydrate.

Four: Massage the kale until slightly softened.

Five: Toast the pumpkin seeds over medium heat until just browned and crisp.

Six: Toast the almond slivers until they turn golden.

Seven: Add the massaged kale, raw broccoli, soaked (and drained) cranberries, toasted nuts and seeds, pomegranate, chopped coriander (cilantro), and sliced raw onion to a large bowl. Pour over the dressing.

Eight: Mix the dressing into the salad and toss well to combine, until all the components are covered in our gorgeous sauce. Serve.

Remember, the complete recipe (with ingredient quantities and instructions) can be found at the bottom of this page. You can also print the recipe, save the recipe, adjust the servings, and much more from there!

🫙Storing Broccoli Kale Salad + Leftovers

If you’re making this recipe ahead of time, I recommend storing the undressed salad vegetables, nuts and seeds, and dressing separately for the best results.

Kale, broccoli, and onion will keep in an airtight container in the fridge for up to 2 days. The nuts, seeds, and cranberries can be stored at room temperature in a sealed container.

The spicy mustard honey dressing will keep beautifully in a jar in the fridge for up to a week. Before you use the dressing, shake it up — just in case the oil and lemon juice separate.

Once dressed, the salad is best eaten within an hour or two. If you have leftovers, they’ll be alright the next day — just softer and less crisp.

For packed lunches, layer the salad in a jar with dressing at the bottom, then firmer ingredients (broccoli, cranberries), and kale on top. Shake it up when you’re ready to eat.

🍞 Serving Suggestions For Broccoli Kale Salad

Since the salad is light yet made with bold flavours, it works excellently in a festive Christmas or Thanksgiving spread. Present all the dishes family-style, bring out the salad as a starter, or serve with sides.

The salad also works as a healthy autumnal/winter meal. If you need carbs with your salads, serve the bowl with warm homemade naan or flatbread, and to make the dish even more nourishing, consider adding extra protein on top (like grilled halloumi, shredded tofu, or crispy chickpeas).

For picnics and potlucks, the salad travels exceptionally well and looks surprisingly impressive for a salad (just keep the dressing separate until serving).

Because our broccoli kale salad has Indian-inspired flavours, it also shines as an accompaniment to Indian recipes like Maharashtrian aloo gobi, chilli cheese toast, or chickpea curry.

If you’ve tried this broccoli kale salad recipe please drop a comment ✍️ or a star rating 🌟 below to help fellow readers! Additionally, if you have a question, please drop a comment and I’ll do my best to answer ASAP.

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• Kale and Spinach Salad

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• Sprouts Chaat (Sprouted Moong Dal Chaat)