Broccoli Kale Crunch Salad with Apples, Cranberries and Nuts
Fresh broccoli and kale tossed with crisp apples, sweet dried cranberries and crunchy nuts. A colourful, flavour-packed salad that’s perfect for fall lunches, Thanksgiving gatherings and holiday dinners.
This broccoli kale crunch salad with apples, cranberries and nuts is packed with fresh flavours and plenty of satisfying crunch. Crisp broccoli, hearty kale, juicy apples, sweet dried cranberries and crunchy nuts come together in a colourful salad that’s as delicious as it looks. It’s a lovely balance of sweet and savoury, perfect for everyday lunches, fall gatherings or your Thanksgiving table. Best of all, it’s easy to prepare ahead, making holiday entertaining a little less hectic.
A Fresh and Crunchy Broccoli Kale Salad with Apples and Cranberries
This broccoli kale crunch salad combines fresh broccoli, hearty kale, crisp apples, sweet dried cranberries and crunchy nuts for a delicious mix of flavours and textures. Every bite has a little sweetness and plenty of crunch. It’s a colourful, satisfying salad that brings together fresh vegetables and fruit in one easy dish. Perfect when you want something a little different from an everyday green salad.
Why You’ll Love This Easy Broccoli Kale Crunch Salad
The combination of crunchy broccoli, tender kale and juicy apples makes this salad especially satisfying. Sweet cranberries add a lovely contrast, while the nuts provide extra crunch. It’s also a great make-ahead option for busy days. The sturdy broccoli and kale hold up much better than delicate lettuce, so you can prepare the vegetables ahead and add the apples closer to serving time to keep everything fresh.
Perfect for Fall Gatherings, Thanksgiving and Holiday Dinners
This broccoli kale salad with apples and cranberries makes a beautiful addition to your Thanksgiving or Christmas table. The colourful ingredients look lovely alongside roasted turkey, chicken or other holiday favourites. It’s equally delicious for fall lunches, potlucks and family dinners when you want a fresh, crunchy side dish to balance richer comfort foods. And if you’re making it for a gathering, prepare the vegetables ahead to save yourself a little time.
Fresh Ingredients for Broccoli Kale Crunch Salad
This broccoli kale crunch salad ingredient guide shows the fresh, colourful ingredients that give the salad its satisfying texture and flavour. Crisp broccoli florets, chopped kale, broccoli stem matchsticks, red cabbage, red apple and red onion are combined with sweet dried cranberries, crunchy walnuts, sliced almonds and chia seeds. It is a simple mix of wholesome ingredients that creates a fresh, crunchy salad for potlucks, barbecues and family dinners.
Tips and Tricks for the Best Broccoli Kale Crunch Salad
• Chop the broccoli into small pieces: Cut the broccoli into bite-sized florets so every forkful has a little of everything. Smaller pieces also make it easier to coat the vegetables evenly with dressing.
• Massage the kale: Remove the tough stems and finely chop the leaves. Gently massage the kale with a little dressing to soften its texture and make it more enjoyable to eat raw.
• Keep the apples crisp: Choose a firm, crunchy apple such as Honeycrisp or Granny Smith. Cut the apples shortly before serving to prevent browning and keep that lovely fresh crunch.
• Toast the nuts for extra flavour: Lightly toast the nuts in a dry skillet until fragrant, then let them cool completely. This simple step brings out their natural flavour and adds even more crunch.
• Balance the sweet and savoury flavours: Dried cranberries add a lovely sweetness that complements the earthy kale and fresh broccoli. Adjust the amount to suit your taste without overpowering the other ingredients.
• Make it ahead for busy days: Prepare the broccoli, kale and dressing in advance, keeping them refrigerated. Add the apples and nuts closer to serving time so your broccoli kale crunch salad stays fresh and crunchy.
• Let the flavours come together: If you prefer slightly softer vegetables, toss the broccoli and kale with the dressing and refrigerate briefly before serving. Add the remaining ingredients just before bringing the salad to the table.
Real Kitchen Tip: The Secret to a Perfectly Crunchy Broccoli Kale Salad
For the best broccoli kale crunch salad, massage the chopped kale with a little dressing before adding the other ingredients. This softens the leaves without losing their texture and makes the salad much more enjoyable to eat. If you’re preparing it ahead for Thanksgiving or a family gathering, keep the chopped apples and toasted nuts separate until just before serving. That way, every bite stays fresh, crisp and delicious.
Broccoli Kale Crunch Salad with Vegan Coleslaw Dressing
Equipment
- Large mixing bowl
- Small blender or immersion blender
- Measuring cups and spoons
- Chef’s knife
- Cutting board
- Vegetable peeler
- Box grater or mandoline for the broccoli stems and red cabbage
- Salad tongs or large spoon
- Airtight container or glass jar for the vegan coleslaw dressing
Ingredients
Salad Ingredients
- 5 cups broccoli florets small and fresh
- 2 cups kale tough stems removed and leaves finely chopped
- 1 cup broccoli stems peeled and cut into thin matchsticks
- 1 cup red cabbage finely shredded
- ⅓ cup red onion finely chopped
- 1 red apple large, crisp, cored, and thinly sliced
- ½ cup dried cranberries
- ½ cup walnuts roughly chopped
- ⅓ cup almonds roughly chopped or sliced
- 1 tablespoon chia seeds
Vegan Coleslaw Dressing
- ½ cup canola oil
- ¼ cup granulated sugar
- ¼ cup water
- 3 tablespoons apple cider vinegar
- 2 tablespoons white vinegar
- ¾ teaspoon salt
- ½ teaspoon dry mustard powder
- ¼ teaspoon ground turmeric
- ¼ teaspoon onion powder
- ¼ teaspoon ground black pepper
- ⅛ teaspoon celery seed
- Scant ⅛ teaspoon xanthan gum
Instructions
- Prepare the broccoli: Cut the broccoli into small bite-sized florets. Peel the broccoli stems and slice them into thin matchsticks. The stems add a really nice crunch, so they are worth keeping.
- Soften the kale: Place the finely chopped kale in a large salad bowl. Massage it gently with clean hands for about one minute, just until it becomes slightly softer and darker green.
- Make the vegan coleslaw dressing: Add the canola oil, sugar, water, apple cider vinegar, white vinegar, salt, dry mustard, turmeric, onion powder, black pepper and celery seed to a blender. Blend until the sugar is mostly dissolved.
- Thicken the dressing: With the blender running on low speed, slowly sprinkle in the xanthan gum. Blend for another 20 to 30 seconds, until the dressing is smooth, lightly creamy and golden. Do not add extra xanthan gum, as it thickens quickly.
- Assemble the salad: Add the broccoli florets, broccoli stems, red cabbage, red onion, sliced apple, dried cranberries, walnuts, almonds and chia seeds to the bowl with the kale.
- Dress the salad: Pour about three-quarters of the vegan coleslaw dressing over the salad and toss well. Add more dressing as needed until the ingredients are evenly coated but not soggy.
- Chill before serving: Refrigerate the broccoli kale crunch salad for about 20 minutes before serving. This gives the flavours time to blend while the vegetables remain crisp.
Notes
- Cut the broccoli into small, bite-sized florets so the broccoli kale crunch salad is easy to serve and every piece gets coated with the vegan coleslaw dressing.
- Peel the tough outer layer from the broccoli stems before cutting them into thin matchsticks. The centres are mild, crisp and too good to waste.
- Massage the chopped kale for about one minute before assembling the salad. This softens the leaves slightly while keeping the salad fresh and crunchy.
- Use a firm red apple such as Honeycrisp, Pink Lady or Ambrosia. Leave the peel on for extra colour, then slice it thinly so it blends well with the broccoli and cabbage.
- Add the xanthan gum to the dressing very slowly while blending. A scant ⅛ teaspoon is enough to create a lightly creamy vegan coleslaw dressing without making it gummy.
- Start with about three-quarters of the dressing and add more only if needed. The vegetables should be lightly coated, not weighed down.
- Toast the walnuts and almonds for a few minutes if you have time. It brings out their flavour and adds even more crunch to this broccoli salad with apples and cranberries.
- Let the finished salad chill for 20 to 30 minutes before serving. The flavours settle in nicely, but the broccoli, apple and red cabbage still stay crisp.
- For the best texture, add the nuts and apple shortly before serving when preparing the salad ahead.
- Check the labels on the sugar and dried cranberries when making a strictly vegan broccoli salad, since ingredients and processing methods can vary by brand.