Holiday Broccoli Cauliflower Salad tastes crisp, creamy, and a little sweet-salty, with smoky bacon, sharp cheddar, and a tangy dressing. It suits busy home cooks who need a no-fuss holiday side dish that comes together in about 30 minutes, plus a quick chill if you have time. I make it every December because my Midwest potluck roots still call the shots.
Why Choose This Holiday Broccoli Cauliflower Salad
Holiday Broccoli Cauliflower Salad uses raw veggies, so you skip roasting time and keep the crunch. The dressing whisks up in one bowl while the bacon cooks, so you multitask without stress. Precut florets, pre-cooked bacon, and bagged shredded cheddar speed things along.
You can assemble it in the same bowl you serve it in, which cuts down on dishes. The flavors hold well, so you can chill it while you finish the rest of dinner. The texture stays crisp for days, which makes leftovers popular.
Ingredients You Need
- Broccoli florets, finely chopped about 5 cups
- Cauliflower florets, finely chopped about 5 cups
- Thick-cut bacon, cooked and crumbled 8 slices; shortcut: real bacon bits work in a pinch
- Sharp cheddar cheese, shredded 1 heaping cup; pre-shredded saves time
- Dried cranberries 3/4 cup; golden raisins or chopped dates also work
- Red onion, finely minced 1/3 cup; green onion gives a milder bite
- Sunflower seeds 1/2 cup; toasted almonds or pecans taste great too
Dressing:
- Mayonnaise 2/3 cup; I like Duke’s or Hellmann’s
- Plain Greek yogurt 2/3 cup; sour cream works if you prefer
- Apple cider vinegar 2 tablespoons; white wine vinegar also works
- Honey or maple syrup 2 to 3 tablespoons; sugar works if that’s what you have
- Dijon mustard 1 teaspoon
- Kosher salt 3/4 teaspoon and black pepper 1/2 teaspoon
- Optional: celery seed 1/4 teaspoon for a deli-style vibe
Equipment:
- Large mixing bowl and small bowl for dressing
- Whisk, measuring cups and spoons
- Skillet or oven tray for bacon
- Cutting board and sharp knife
- Paper towels for draining bacon
- Salad spinner if you rinse florets
How to Make Holiday Broccoli Cauliflower Salad
- Prep: 20 minutes
- Cook: 10 minutes
- Total: 30 minutes plus optional chill time
- Cook the bacon until crisp on the stovetop or in a 400 F oven, then drain on paper towels and crumble.
- Whisk the dressing: add mayonnaise, Greek yogurt, apple cider vinegar, honey, Dijon, salt, pepper, and celery seed to a small bowl and whisk until smooth.
- Taste the dressing and adjust salt, pepper, or sweetness to suit your crew.
- Add chopped broccoli and cauliflower to a large mixing bowl.
- Add red onion, dried cranberries, shredded cheddar, sunflower seeds, and the crumbled bacon.
- Pour the dressing over the bowl.
- Toss until the dressing coats every floret and mix-in. Use a rubber spatula to scrape the bottom so no pockets hide dry.
- Chill for 20 to 60 minutes if you can. The flavors meld and the veggies stay crisp.
- Taste again before serving and add a pinch of salt, a splash of vinegar, or an extra sprinkle of cranberries if you want a brighter pop.
- Transfer to a serving bowl and top with a few extra bacon crumbles and seeds for crunch.
Tips & Common Mistakes
- Chop florets small so every bite gets broccoli, cauliflower, dressing, and mix-ins. Large chunks feel clunky.
- Dry the veggies well. Water on florets thins the dressing and dulls flavor.
- Salt the dressing, not the veggies. You control the final seasoning more easily.
- Let the bacon cool before tossing. Hot bacon can melt the cheese and make the dressing runny.
- Balance sweet and tangy. Add a splash of vinegar if it tastes flat or a teaspoon of honey if the onion runs strong.
- Avoid overdressing. Start with about three-quarters of the dressing, toss, then add more to taste.
- Use fresh red onion or rinse minced onion under cold water for 30 seconds to tame harshness.
- Chill briefly. A short rest lets cranberries plump and flavors settle.
- Keep nuts and seeds crisp by adding a handful right before serving if you plan to hold the salad overnight.
Variations I’ve Tried
- Maple candied pecans instead of sunflower seeds for a festive crunch.
- Half mayo and half buttermilk yogurt for a lighter dressing with a tangy finish.
- Add diced apples or pears for juicy bites and extra sweetness.
- Swap cheddar for smoked gouda or pepper jack when I want a bolder kick.
- Toss in roasted turkey or rotisserie chicken and call it lunch.
- Use pickled red onion for extra zip and a pretty color pop.
- Add cauliflower rice to stretch the batch for a crowd.
How to Serve Holiday Broccoli Cauliflower Salad
Serve it chilled or cool, right next to roast turkey, glazed ham, or prime rib. The sweet-tangy dressing plays nicely with savory mains and rich gravies. I like to set out extra sunflower seeds and bacon on the side so everyone customizes their bowl. A crisp sauvignon blanc or a light lager fits the mood and cuts the richness.
Make-Ahead and Storage
Mix the dressing up to 3 days ahead and keep it covered in the fridge. You can chop the broccoli and cauliflower 1 day ahead and store them in airtight containers with paper towels to wick moisture. Toss everything together up to 24 hours before serving and hold covered in the fridge.
Store leftovers in a sealed container for 3 to 4 days. The texture stays crisp, though the bacon softens a bit. I keep extra toasted seeds and a little shredded cheddar to refresh each serving. Skip freezing since the raw veggies lose their crunch.
Nutrition Information
Approximate per serving for 10 servings: 290 calories, 17 g fat, 8 g saturated fat, 24 g carbs, 4 g fiber, 13 g sugar, 12 g protein, and 560 mg sodium. Numbers will vary based on brands, curing on bacon, and how much dressing you use. I based the estimate on mayo plus Greek yogurt, sharp cheddar, dried cranberries, sunflower seeds, and thick-cut bacon.
Holiday Broccoli Cauliflower Salad
Ingredients
Instructions
- In a large bowl, combine broccoli florets, cauliflower florets, red onion, dried cranberries, and sunflower seeds.
- In a separate small bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper.
- Pour the dressing over the vegetable mixture and toss until evenly coated.
- Refrigerate the salad for at least 1 hour before serving to allow flavors to blend.
- Serve chilled and enjoy!