Broccoli Cauliflower Salad Recipe brings crisp veggies, creamy-tangy dressing, smoky bacon, and a little sweet crunch in every bite. It suits potlucks, cookouts, and quick lunches, and you can finish it in about 20 minutes plus 20 minutes chill time. I first mixed this for a neighborhood barbecue years ago, and the bowl came home suspiciously light.
Why Broccoli Cauliflower Salad Recipe Is Worth It
Broccoli Cauliflower Salad Recipe gives you bold texture and flavor without turning on the oven. Raw florets stay crunchy, the dressing hits tangy and slightly sweet, and bacon plus cheddar seal the deal.
It fits meal prep, scales for parties, and plays well with almost any protein. You can tweak it for low-carb, dairy-free, or vegetarian needs with easy swaps.
Ingredients You Need
- Broccoli: 4 cups small florets (bagged pre-cut saves time).
- Cauliflower: 4 cups small florets (keep them bite-size for better crunch).
- Red onion: 1/2 small, thinly sliced or minced (milder: soak in cold water 10 minutes).
- Bacon: 8 slices, cooked and crumbled (shortcut: real bacon bits; turkey bacon works).
- Sharp cheddar: 3/4 cup shredded or small cubes (pre-shredded is fine).
- Sunflower seeds: 1/2 cup toasted, or use sliced almonds or pepitas.
- Dried cranberries: 1/2 cup, or use golden raisins or chopped dates.
- Fresh parsley: 2 tablespoons chopped, optional but freshens the salad.
Dressing:
- Mayonnaise: 3/4 cup (I like Duke’s or Hellmann’s; use avocado mayo for lighter vibe).
- Greek yogurt: 1/4 cup for tang and body (or use all mayo).
- Apple cider vinegar: 2 tablespoons (red wine vinegar works).
- Sugar: 2 tablespoons, or use honey or a granular zero-cal sweetener to taste.
- Dijon mustard: 1 teaspoon for bite.
- Garlic powder: 1/4 teaspoon.
- Kosher salt: 1/2 teaspoon, plus more to taste.
- Black pepper: 1/2 teaspoon.
Equipment:
- Large mixing bowl and small bowl
- Whisk
- Cutting board and sharp knife
- Skillet or microwave for bacon
- Salad spinner or clean towels to dry florets
Quick Tips & substitutions
- Cut florets small so the dressing coats every nook.
- Dry the broccoli and cauliflower well or the dressing will slide off.
- Stir the dressing until glossy and smooth before tossing with veggies.
- Use pre-cooked bacon, bagged florets, and pre-shredded cheddar to save time.
- Swap mayo with all Greek yogurt for a lighter salad, then add 1 extra teaspoon honey to balance tang.
- Skip bacon and cheddar for vegan; add smoked almonds and vegan mayo.
- Keep nuts and seeds separate until serving if you want max crunch.
- Add 1 teaspoon lemon zest for a bright finish.
How to Make Broccoli Cauliflower Salad Recipe
Step 1: Prep the veg
- Rinse and thoroughly dry broccoli and cauliflower. Trim into small, bite-size florets.
- Slice the red onion thin. Soak in cold water if you want a milder bite, then drain.
Step 2: Cook the bacon
- Cook bacon until crisp in a skillet or microwave. Drain and crumble.
- Snack on one piece. Quality control counts.
Step 3: Mix the dressing
- Whisk mayo, Greek yogurt, vinegar, sugar, Dijon, garlic powder, salt, and pepper until smooth.
- Taste and adjust acid or sweetness to your liking.
Step 4: Toss and chill
- Add broccoli, cauliflower, onion, bacon, cheddar, sunflower seeds, cranberries, and parsley to the large bowl.
- Pour in dressing and toss until everything looks evenly coated.
- Cover and chill 20 to 30 minutes so the flavors mingle.
Step 5: Taste and serve
- Give it a quick toss. Add a pinch of salt or a splash of vinegar if the flavors need a lift.
- Top with a few extra seeds or bacon crumbles for crunch, then serve.
Variations
- No-mayo version: Use 1/2 cup Greek yogurt plus 1/4 cup olive oil, 2 tablespoons vinegar, and 1 tablespoon honey.
- Spicy: Add 1 to 2 teaspoons hot honey or a pinch of red pepper flakes.
- Mediterranean: Swap cheddar for feta, cranberries for chopped sun-dried tomatoes, and add olives.
- Ranch twist: Replace dressing with 3/4 cup ranch plus 1 tablespoon vinegar for extra tang.
- Autumn vibes: Add diced apple and toasted pecans instead of cranberries and sunflower seeds.
- Low-carb: Skip dried fruit and add extra seeds or chopped cucumber.
Ways to Serve
- Pair with grilled chicken, steak, burgers, or salmon.
- Scoop next to barbecue ribs or pulled pork.
- Pack for potlucks and picnics since it travels well.
- Tuck leftovers into wraps with turkey or chickpeas.
Storage
Store the salad in an airtight container in the fridge for 3 to 4 days. The veggies keep their crunch best on days 1 and 2. If you plan ahead, keep nuts and bacon separate and fold them in before serving. If the salad tightens up on day 2, stir in 1 to 2 teaspoons vinegar or a spoon of yogurt to loosen it.
Broccoli Cauliflower Salad Recipe
Broccoli Cauliflower Salad is a crunchy, creamy salad made with fresh vegetables, smoky bacon, cheese, and a tangy-sweet dressing.
Ingredients
Instructions
- In a large bowl, combine the broccoli florets, cauliflower florets, crumbled bacon, shredded cheddar cheese, red onion, and sunflower seeds or almonds if using.
- In a separate medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth and well combined.
- Pour the dressing over the broccoli and cauliflower mixture.
- Toss until all the vegetables are evenly coated with the dressing.
- Cover and refrigerate for at least 1 hour to allow the flavors to meld and the vegetables to slightly soften.
- Toss again just before serving, adjust seasoning if needed, and serve chilled.
Notes
Nutrition Information
Approximate per serving (1 of 8): 260 calories; fat 22 g; saturated fat 5 g; carbohydrates 10 g; fiber 3 g; sugars 5 g; protein 7 g; sodium 340 mg. Values will vary based on specific ingredient brands, add-ins, and portion size.
Approximate per serving (1 of 8): 260 calories; fat 22 g; saturated fat 5 g; carbohydrates 10 g; fiber 3 g; sugars 5 g; protein 7 g; sodium 340 mg. Values will vary based on specific ingredient brands, add-ins, and portion size.