Broccoli Cauliflower Salad Recipe
This Broccoli and Cauliflower Salad recipe is flavored with a lighter yogurt-based salad dressing, cheese and sunflower seeds, and bacon. It is the perfect side dish or a satisfying and healthy lunch. Take it with you to any potlucks, family gatherings, BBQ parties, or picnics.
Servings: 6 servings
Ingredients
For the Salad Dressing:
- ½ cups mayonnaise
- ¾ cup whole milk yogurt
- 2 tablespoons honey
- 2 tablespoons red wine vinegar white wine vinegar would also work
- 2 teaspoon lemon juice
- ½ teaspoon kosher salt more to taste
- ¼ teaspoon ground black pepper
For The Salad:
- 4 cups broccoli florets cut into small bite size pieces
- 4 cups cauliflower florets cut into small bite size pieces
- ½ cup red onion chopped
- 1/2 cup sunflower seeds
- ½ cup raisins
- 6-8 slices bacon I used turkey bacon but regular bacon would also work
- 1 cup sharp cheddar cheese shredded or cubed
Instructions
- To make the dressing, place all salad dressing ingredients in a bowl and whisk together until fully combined.
- Preheat the oven to 400 F degrees. To cook the bacon, place each slice on a sheet pan. Bake for 12 minutes. Flip the bacon and cook for another 5 minutes or until it is crispy. Allow them to cool and cut into small pieces.
- To assemble the salad, place broccoli, cauliflower, red onion, sunflower seeds, raisins, and bacon in a large bowl. Drizzle with the dressing, cover it with plastic wrap, and let it rest in the fridge for 30 minutes or upto 4 hours.
- Sprinkle with the cheese and serve.
Video
Notes
- How To Store: The salad keeps very well stored in an airtight container in the fridge for up to 4 days, which makes it a wonderful meal prep recipe for the week. I do not recommend freezing the salad.
- Cut broccoli & cauliflower into bite-size pieces: I find that it is much easier to eat when the large vegetables are cut into smaller pieces. It is a bit of chopping work but totally worth it.
- To Make ahead: Chop all the veggies, prepare the rest of the salad ingredients, and cook bacon. Store everything in individual airtight containers. Make the simple homemade dressing and keep it in a mason jar. When ready to assemble, place all the salad ingredients in a large mixing bowl and pour the dressing over it. Add the cheese on top, toss it, let it rest in the fridge (if you have the time), and serve.
- Add the cheese at the end. If planning to make it a few days ahead, I recommend assembling the salad without the cheese, as the ingredients tend to get soggy. When ready to serve, sprinkle the cheese, toss and enjoy!
- Shred or cube the cheese. Speaking of cheese - I prefer the texture of shredded cheese, but small cubes would work, too.
Nutrition
Calories: 305kcal | Carbohydrates: 29g | Protein: 7g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 360mg | Potassium: 638mg | Fiber: 5g | Sugar: 10g | Vitamin A: 415IU | Vitamin C: 89mg | Calcium: 97mg | Iron: 2mg
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