Broccoli and Cauliflower Salad

I’ve created a vibrant Broccoli and Cauliflower Salad that’s crunchy, colorful, and bursting with fresh flavor—perfect for potlucks, barbecues, or a light lunch.

Why You’ll Love This Recipe

I love this salad because it combines crisp vegetables with a tangy, creamy dressing and a touch of sweetness. It’s easy to throw together, holds up well in the fridge, and always gets devoured, whether I serve it as a side dish or a light main.

ingredients

(Had to include it here – here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• fresh broccoli florets

• fresh cauliflower florets

• red bell pepper, diced

• red onion, finely chopped

• shredded carrot

• cooked bacon bits or diced ham (optional)

• sunflower seeds or pumpkin seeds

• dried cranberries or raisins

• For the dressing:

• mayonnaise

• sour cream or Greek yogurt

• apple cider vinegar or lemon juice

• honey or maple syrup

• Dijon mustard

• salt and pepper

directions

1. Prep vegetables – I rinse and cut broccoli and cauliflower into bite‑sized florets, then combine them in a large bowl with diced bell pepper, red onion, and shredded carrot.

2. Make the dressing – I whisk together mayonnaise, sour cream (or Greek yogurt), vinegar (or lemon juice), honey, Dijon mustard, salt, and pepper until smooth and balanced.

3. Toss salad – I pour the dressing over the vegetables and stir until everything is coated evenly.

4. Add mix‑ins – I fold in bacon bits or diced ham (if using), then sprinkle in seeds and dried cranberries for texture and sweetness.

5. Chill & meld – I cover the salad and refrigerate it for at least 30 minutes—longer if I can—to let the flavors blend and the vegetables soften slightly.

6. Serve – I give the salad a final stir before serving, adjusting seasoning if needed.

Servings and timing

• Servings: 6–8

• Prep time: 15 minutes

• Chill time: ≥ 30 minutes

• Total time: ≈ 45 minutes

Variations

• Cheesy addition: I stir in shredded cheddar, feta, or goat cheese for extra creaminess.

• Lightened version: I use Greek yogurt instead of mayo and sour cream to lighten the dressing.

• Zesty twist: I add chopped jalapeño or a dash of hot sauce to the dressing.

• Vegan swap: I skip bacon, use dairy‑free mayo and yogurt, and add more seeds or avocado for richness.

• Herbal freshness: I toss in chopped fresh parsley, dill, or chives before serving.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The salad tastes even better the next day as the flavors deepen. There’s no reheating—it’s best served cold or at room temperature.

FAQs

Can I use frozen broccoli and cauliflower?

Yes—I thaw them completely and drain well before mixing, though fresh works best for crunch.

How long ahead can I make this?

I often prepare it the day before; chilling overnight only improves the flavor and texture.

What other vegetables can I add?

I like adding grape tomatoes, cucumber, chopped celery, or even peas for extra color and freshness.

Can I make the dressing lighter?

Absolutely—I substitute Greek yogurt for part or all of the mayonnaise and sour cream for a tangy, lower‑fat option.

Is this salad gluten-free?

Yes—this recipe is naturally gluten-free as long as your mix-ins and dressings are free of gluten additives.

Conclusion

I hope this Broccoli and Cauliflower Salad brings color, crunch, and flavor to my meals. It’s easy to customize, easy to prep ahead, and always a hit with crowds. Enjoy every creamy, fresh bite!

Print