Broccoli Cauliflower Salad is a timeless, crowd-pleasing side dish that’s perfect for family gatherings, potlucks, and picnics.
This easy-to-make recipe combines fresh, crunchy vegetables with a creamy, tangy dressing, creating a dish that’s both delicious and nutritious. Packed with flavor and texture, this salad is sure to become a staple in your recipe collection. Whether you’re looking for a quick dish to whip up or something to impress your guests, this Broccoli Cauliflower Salad recipe ticks all the boxes.
Why You’ll Love This Broccoli Cauliflower Salad
This salad is a fantastic combination of flavors and textures. The raw broccoli and cauliflower provide a satisfying crunch, while the crispy bacon and shredded cheddar cheese add richness and savoriness. Sunflower seeds contribute a nutty bite, and the diced red onion gives the dish a subtle kick. The creamy dressing ties everything together with a perfect balance of tangy and sweet flavors.
Not only is this recipe incredibly tasty, but it’s also quick and easy to prepare. With minimal cooking involved (just the bacon), you’ll have this dish ready in no time. Plus, it’s versatile enough to pair with almost any main course or serve as a standalone dish.
Ingredients You’ll Need
For the Salad:
- 1 head of cauliflower: Cut into bite-sized florets.
- 3 small heads of broccoli: Cut into florets (about 4 cups).
- 12 slices of bacon: Diced and cooked until crispy.
- 1/2 cup shredded cheddar cheese: Adds richness and a pop of color.
- 1/4 cup sunflower seeds: For crunch and nuttiness.
- 1/2 small red onion: Diced finely for a mild onion flavor.
For the Dressing:
- 1 cup mayonnaise: Regular or light mayonnaise works well.
- 2 tablespoons red wine vinegar: Adds tanginess to the dressing.
- 2 tablespoons sugar: Balances out the tangy flavors.
- 1/2 teaspoon kosher salt: Enhances all the flavors in the dish.
Step-by-Step Instructions
Step 1: Prepare the Vegetables
Start by cutting the cauliflower and broccoli into small, bite-sized florets. These will be eaten raw, so make sure they’re washed and dried thoroughly. Place them in a large mixing bowl.
Step 2: Cook the Bacon
Dice the bacon into small pieces and cook it over medium heat until crispy. Once cooked, transfer the bacon to a paper towel-lined plate to drain excess grease.
Tip: If you’re short on time, you can use store-bought bacon crumbles, but freshly cooked bacon offers the best flavor.
Step 3: Assemble the Salad
Add the cooked bacon, shredded cheddar cheese, sunflower seeds, and diced red onion to the bowl with the broccoli and cauliflower. Toss everything together to combine.
Step 4: Make the Dressing
In a small bowl, whisk together the mayonnaise, red wine vinegar, sugar, and kosher salt until smooth and well combined.
Step 5: Combine and Serve
Pour the dressing over the salad ingredients and toss until everything is evenly coated. The dressing will slightly soften the raw vegetables while still maintaining their crunch.
Make-Ahead Tips
This Broccoli Cauliflower Salad is an excellent make-ahead dish. If you’re preparing it in advance:
- Combine all the salad ingredients except for the bacon and dressing. Store them in an airtight container in the refrigerator.
- Prepare the dressing separately and keep it in a jar or container in the fridge.
- Just before serving, add the bacon and toss everything with the dressing to ensure maximum freshness and crunch.
Storing Leftovers
If you have leftovers (though it’s unlikely with how delicious this salad is!), store them in an airtight container in the refrigerator for up to 3 days. The salad may soften slightly over time, but it will still taste great.
FAQs
1. Can I use frozen broccoli and cauliflower?
While fresh vegetables are recommended for their crunch and flavor, you can use frozen broccoli and cauliflower in a pinch. Just make sure to thaw them completely and pat them dry before using.
2. Can I make this salad vegetarian?
Absolutely! Simply omit the bacon or replace it with vegetarian bacon bits for a plant-based version.
3. What can I use instead of sunflower seeds?
If you don’t have sunflower seeds on hand, you can substitute them with chopped almonds, pecans, or pumpkin seeds for a similar crunch.
4. Is there a low-carb version of this recipe?
Yes! This recipe is already fairly low-carb, but you can use a sugar substitute like erythritol or stevia in place of sugar to make it even more keto-friendly.
5. Can I add other ingredients to this salad?
Of course! This recipe is very versatile. You can add raisins or dried cranberries for sweetness, or even hard-boiled eggs for extra protein.
Final Thoughts
This Broccoli Cauliflower Salad recipe is proof that simple ingredients can come together to create something truly special. It’s quick to prepare, packed with flavor, and perfect for any occasion. Whether you’re hosting a barbecue or looking for a healthy side dish for dinner, this salad won’t disappoint.
Give it a try at your next gathering—you’ll be amazed at how quickly it disappears!
Printbroccoli cauliflower salad recipe
This Broccoli Cauliflower Salad is the perfect side dish for family gatherings, picnics, or potlucks. With crunchy vegetables, crispy bacon, shredded cheese, and a tangy-sweet dressing, this recipe is a crowd-pleaser that’s easy to make. The broccoli and cauliflower are served raw, softened slightly by the flavorful dressing for a satisfying bite.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Salad, Side Dish
- Method: Mixing
- Cuisine: American
- Diet: Gluten Free
Ingredients
Salad:
1 head of cauliflower, cut into florets
3 small heads of broccoli, cut into florets (about 4 cups)
12 slices of bacon, diced and cooked
½ cup shredded cheddar cheese
¼ cup sunflower seeds
½ small red onion, diced
Dressing:
1 cup mayonnaise (light mayonnaise optional)
2 tablespoons red wine vinegar
2 tablespoons sugar
½ teaspoon kosher salt
Instructions
1. Prepare the Salad Ingredients:
Cut the cauliflower and broccoli into small florets.
Dice and cook the bacon until crispy, then drain on paper towels.
Dice the red onion and shred the cheddar cheese if not pre-shredded.
2. Combine the Salad:
In a large mixing bowl, combine cauliflower, broccoli, cooked bacon, shredded cheddar cheese, sunflower seeds, and diced red onion.
3. Make the Dressing:
In a small bowl, whisk together mayonnaise, red wine vinegar, sugar, and kosher salt until smooth and fully combined.
4. Toss the Salad:
Pour the dressing over the salad ingredients. Gently toss until everything is evenly coated.
5. Chill Before Serving:
Refrigerate the salad for at least 30 minutes to allow the flavors to meld together. Serve chilled.
Notes
The broccoli and cauliflower are eaten raw, with the dressing softening them slightly for the perfect texture.
This salad can be made ahead of time. Cover and store in the refrigerator for up to 2 days.
Nutritional information is calculated using light mayonnaise.
Nutrition
- Serving Size: 1 cup
- Calories: 260 kcal
- Sugar: 6 g
- Sodium: 510 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 25 mg
