Broccoli Cranberry Salad with Halloumi and Kale

Name: Broccoli Cranberry Salad with Halloumi and Kale
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 4
Ingredients: 200 g halloumi cut into 1 cm thick slices; 1 head of broccoli; 150 g kale; 50 g dried cranberries; 50 g roasted salted pecans roughly chopped; 40 g mixed seeds; 2 tbsp Dijon mustard; 1 lemon, juiced; 1 tbsp apple cider vinegar; 1 tbsp honey; 60 ml cold-pressed rapeseed oil or mild olive oil; 1 tsp garlic granules

This broccoli cranberry salad is packed with crunch, color, and bold sweet-savory flavor. Tender massaged kale, crisp broccoli, salty golden halloumi, and a tangy honey-mustard dressing make it satisfying enough for lunch or a standout side dish.

Servings4 Portions

Prep Time15 Mins

Cook Time6 Mins

Difficulty

Easy

Ingredients

halloumi cut into 1 cm thick slices
200 g
head of broccoli
1
kale
150 g
dried cranberries
50 g
roasted salted pecans roughly chopped
50 g
mixed seeds
40 g
Dijon mustard
2 tbsp
lemon, juiced
1
apple cider vinegar
1 tbsp
honey
1 tbsp
cold-pressed rapeseed oil or mild olive oil
60 ml
garlic granules
1 tsp

Step-by-Step Instructions

Trim the broccoli by cutting the florets into small bite-sized pieces. Finely chop the stalk so none of it goes to waste, then set the broccoli aside.

In a large bowl, whisk together the Dijon mustard, lemon juice, apple cider vinegar, honey, garlic granules, and oil until the dressing is smooth and emulsified. Season to taste with salt and black pepper if needed.

Remove the tough stems from the kale leaves and roughly chop the leaves. Finely chop the tender inner stalks, add everything to the bowl, and massage the dressing into the kale with your hands for 1 to 2 minutes until the leaves soften and darken slightly.

Heat a nonstick pan over medium-high heat. Add the halloumi slices and cook for 2 to 3 minutes per side until golden brown, then transfer to a board and cut into bite-sized pieces.

Add the chopped broccoli, halloumi, most of the dried cranberries, mixed seeds, and pecans to the kale. Toss well to combine, then top with the remaining cranberries, seeds, and pecans before serving.