This broccoli cauliflower salad is quick, easy, and totally delicious. The salad is made with smoky bacon, savory cheddar cheese, crunchy broccoli, cauliflower florets, and more, all tossed in a creamy, tangy dressing.
Easy Broccoli Cauliflower Salad Recipe
Got some broccoli and cauliflower? Toss ’em with some crispy bacon and cheddar. Add a bit of onion and seeds, then mix it up with a tangy mayo dressing that’s got a touch of honey and some dijon kick, and you’ve got a delicious Broccoli Cauliflower Salad! Trust me, this salad’s a game-changer. It’s not your usual green salad – it’s heartier and full of surprises in every bite. Perfect for those BBQs or potlucks where you want to bring something a bit different. And the best part is that you can whip it up in just about 30 minutes. Crunchy, creamy, smoky, savory, and so quick and easy to make, this salad is about to become your new go-to potluck take-along.
Why You’ll Love This Broccoli and Cauliflower Salad
- Nutritional powerhouse. Packed with nutrient-rich broccoli and cauliflower, this salad offers a plethora of vitamins, minerals, and fiber that contribute to a healthy diet.
- Perfectly balanced. The smokiness of the bacon and the richness of the cheddar cheese team up nicely with the creamy dressing and create a juxtaposition to the crispness of the veggies and the zing of the onion.
- Quick and easy. This recipe doesn’t take much time to make, so it’s an excellent choice for even your busiest days.
- Customizable. While this recipe is fantastic, you can easily make it your own. Try a different cheese, consider walnuts instead of pumpkin seeds, and add some dried fruit.
Ingredients For Broccoli Cauliflower Salad
Grab your keys and head to the store. Here’s what you’ll need to make this veggie salad. Scroll to the recipe card below for exact measurements.
For the salad
- Thick-cut bacon: I like thick-cut bacon, but you could just as easily use standard bacon strips or even Canadian bacon.
- Shredded sharp cheddar cheese: Feel free to experiment with other shredded cheeses here. Pepper jack could be a fun way to add a little kick of spice.
- Pumpkin seeds
- Shelled sunflower seeds
For the dressing
- Mayonnaise: Yogurt would work as well.
- Apple cider vinegar
- Dijon mustard
- Ground black pepper
How To Make Broccoli Cauliflower Salad
Read on and see how to whip up a refreshing Broccoli Cauliflower Salad by tossing bite-sized florets with a tangy dressing, crunchy nuts, and vibrant mix-ins.
- Prep. Preheat the oven to 450˚F and set a wire rack over a baking tray lined with aluminum foil. Line a large plate with a paper towel and set aside.
- Cook the bacon. Arrange the bacon on a wire rack set on a baking sheet and bake for 15 minutes. Transfer the bacon to the paper towel-lined plate and set aside.
- Make the salad. In a large mixing bowl, toss together the cauliflower, broccoli, onion, cheddar, pumpkin seeds, and sunflower seeds.
- Dress the salad. Whisk together the ingredients for the dressing, drizzle it over the salad, and toss to coat.
- Add the bacon. Chop the bacon and fold it into the salad. Serve.
Tips for Success
Take a look at the following tips before diving into making this tasty salad. It’s a simple recipe but I have a few tricks up my sleeve that will help you take it from good to great.
- Freshness matters. This might go without saying, but check out your broccoli and cauliflower for freshness. You don’t want any discoloration or mushy spots on your veggies.
- Drain your bacon. You want the savory crunch from the bacon but none of the grease, so drain the bacon thoroughly on a plate lined with paper towels before you chop it up and add it to the salad.
- Dressing distribution. Broccoli and cauliflower can be a little pesky to dress, so toss the salad thoroughly, getting the dressing into every nook and cranny of each and every floret.
- Prep ahead. This is a great make-ahead recipe. Cook and drain the bacon, chop up your veggies, and make your dressing a day in advance to streamline the salad-making process when you’re ready to serve. Store everything in the fridge in separate airtight containers until ready to serve.
What To Serve With Broccoli Cauliflower Salad
This unique, hearty salad makes a wonderful side dish for various mains. Enjoy it with a sandwich for lunch, with delicious grilled steak for dinner, or even as a part of your brunch spread. Here are some fun ideas for you.
- Seal leftovers in an airtight container and store them in the fridge for up to 3 days. Note that as the salad sits, it will start to get soggy. To prevent this, store the salad and dressing separately and mix them together just before serving.
- I do not recommend freezing this salad.
More Easy Side Salads
Looking for more unique, easy side salads to whip up for your next potluck or quiet dinner at home? Here are some of my favorites.
Prep. Preheat the oven to 450˚F and set a wire rack over a baking tray lined with aluminum foil. Line a large plate with a paper towel and set aside.
Cook the bacon. Arrange the bacon on the wire rack in a single layer. Bake for 15 minutes (check the bacon at the 10-minute mark, as cooking times can vary depending on the thickness of the bacon). When done, transfer the bacon to the paper towel-lined plate to absorb the grease. Let it cool while you make the rest of the salad.
Make the salad. In a large mixing bowl, toss together the cauliflower florets, broccoli florets, sliced onion, cheddar, pumpkin seeds, and sunflower seeds.
Make the dressing. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon, salt, and ground black pepper.
Dress the salad. Add the dressing to the salad and toss to coat.
Add the bacon. Chop the bacon and fold it into the salad. Serve immediately.
- Vegetables: The cauliflower and broccoli florets should be cut small or bite-sized, and the onion should be sliced as thin as possible. Also, use broccoli and cauliflower florets that are fresh and free from discoloration or soft spots.
- Florets: If you have already cut up cauliflower and broccoli florets, you will need roughly 8 cups of florets for this salad.
- Bacon Prep: For crispy bacon without excess grease, drain well on paper towels before adding to the salad.
- Toss Well: Ensure the dressing coats every part of the broccoli and cauliflower, so toss thoroughly.
- Prep in Advance: Simplify serving this salad by prepping the bacon, veggies, and dressing a day or two ahead. Store in separate containers in the fridge and combine right before you are ready to serve the salad.
Serving: 1.5 cups | Calories: 399 kcal | Carbohydrates: 16 g | Protein: 14 g | Fat: 32 g | Saturated Fat: 9 g | Polyunsaturated Fat: 11 g | Monounsaturated Fat: 9 g | Trans Fat: 0.1 g | Cholesterol: 41 mg | Sodium: 685 mg | Potassium: 728 mg | Fiber: 5 g | Sugar: 7 g | Vitamin A: 844 IU | Vitamin C: 137 mg | Calcium: 211 mg | Iron: 2 mg | Net Carbs: 11 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.