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Crunchy broccoli & cranberry salad

Two bowls of crunchy broccoli & cranberry salad

Crunchy broccoli & cranberry salad

Name: Crunchy broccoli & cranberry salad
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 4
Ingredients: 1 head of broccoli (around 350g); 2 tbsp Dijon mustard; 1 lemon juiced; 1 tbsp apple cider vinegar; 1 tbsp honey; 1 tsp garlic granules; 60ml cold-pressed rapeseed oil or mild olive oil; 150g kale; 200g halloumi cut into 1cm thick slices; 50g dried cranberries; 40g mixed seeds; 50g roasted salted pecans roughly chopped

Ailsa Burt

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Serves 4

Easy

Prep: 15 mins

Cook: 6 mins

A star rating of 4.6 out of 5.5 ratingsRate

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The broccoli introduces a satisfying crunch to this super-easy salad alongside sweet cranberries. It works well as a make-ahead lunch and you can switch the nuts or halloumi for what you've got at home

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 head of broccoli

(around 350g)
2 tbsp Dijon mustard
1 lemon

juiced
1 tbsp apple cider vinegar
1 tbsp honey
1 tsp garlic granules
60ml cold-pressed rapeseed oil

or mild olive oil
150g kale
200g halloumi

cut into 1cm thick slices
50g dried cranberries
40g mixed seeds
50g roasted salted pecans

roughly chopped

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Nutrition: Per serving

kcal577
fat43g
saturates11g
carbs23g
sugars17g
fibre8g

high
protein22g
salt2.57g

Method

step 1

Slice the florets off the broccoli and cut into bite-sized pieces, finely chop the stalk, then set aside. Spoon the mustard, lemon juice, vinegar, honey, garlic granules and oil into the bowl. Whisk well until emulsified, then season to taste.
step 2

Strip the kale leaves from the stalks and roughly chop, then add to the bowl of dressing. Finely chop the kale stalks and add these too, then, using your hands, rub the dressing into the kale leaves for 1-2 mins until they darken and soften. Set aside.
step 3

Heat a non-stick pan over a medium-high heat. Add the halloumi and fry both sides for 2-3 mins until golden brown, then transfer to a chopping board and roughly chop. Mix into the kale salad along with the chopped broccoli and most of the cranberries, seeds and pecans. Toss together well, then scatter over the remaining cranberries, seeds and pecans to serve.

Recipe tip

If you can’t get pecans, any salted nut will do.

Recipe from Good Food magazine, March 2025

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A star rating of 4.6 out of 5.5 ratings

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