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Broccoli Cauliflower Salad placed in a bowl with two spoons on the side
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Broccoli Cauliflower Salad Recipe

Broccoli and Cauliflower Salad recipe flavored with a lighter yogurt-based dressing, cheese and sunflower seeds, and bacon. Perfect as a side dish or a healthy lunch. Take it with you to any potlucks, BBQ parties or picnic and accept the compliments.
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 17 minutes
Resting Time 30 minutes
Total Time 32 minutes
Servings 6 servings
Calories 305kcal

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 of 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 of bacon I used turkey bacon
  • 1 cup of Colby Jack or cheddar cheese shredded or cubed

Instructions

  • To make the dressing, place all 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.

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 bite sized pieces. It is a bit of chopping work but totally worth it.
  • Make one day ahead. The longer the ingredients have time to soak up the sweet, tangy dressing, the better this salad becomes. Thirty minutes is plenty of time if you’re short on time, but this sweet broccoli cauliflower salad sure tastes better the next day.
  • Add the cheese at the end. If planning to make 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