Looking for a quick, crunchy Broccoli Cauliflower Salad that tastes as vibrant as it looks? This fiber‑packed side comes together in about 15 minutes, marrying fresh vegetables with a tangy, lightly sweet dressing. It’s the perfect make‑ahead dish for barbecues, potlucks, or a low‑carb weekday lunch.
Ingredients for Broccoli Cauliflower Salad
- 3 cups bite‑size broccoli florets
- 3 cups bite‑size cauliflower florets
- ½ cup sharp cheddar, shredded
- ⅓ cup crumbled bacon (optional)
- ¼ cup red onion, minced
- ¼ cup dried cranberries
- ¼ cup toasted sunflower seeds
Dressing
- ½ cup plain Greek yogurt
- ¼ cup light mayonnaise
- 1 Tbsp apple cider vinegar
- 1 Tbsp honey or maple syrup
- Pinch kosher salt and black pepper
Instructions for Broccoli Cauliflower Salad Recipe
1. Prep the veggies (5 min).
- Rinse broccoli and cauliflower, shake off excess water, and cut florets into ½‑inch pieces for even bites.
2. Soften if you like (3 min).
- Prefer a milder crunch? Drop the florets into boiling salted water for 60 seconds, then cool quickly in ice water and pat dry.
3. Blend the dressing (2 min).
- Whisk together ½ cup plain Greek yogurt, ¼ cup light mayonnaise, 1 Tbsp apple cider vinegar, 1 Tbsp honey, plus a pinch each of kosher salt and black pepper. Sample the mixture and fine‑tune the seasoning until the flavor feels just right.
4. Mix it all (3 min).
- Combine vegetables, ½ cup shredded cheddar, ⅓ cup crisp bacon, ¼ cup minced red onion, ¼ cup dried cranberries, and ¼ cup toasted sunflower seeds in a large bowl.
- Drizzle the dressing over the salad and toss lightly so every floret is evenly coated.
5. Chill for flavor (≥20 min).
- Cover and refrigerate at least 20 minutes—an hour is even better. Stir before serving; if it thickens, loosen with a spoonful of yogurt or a dash of vinegar.
Serving Suggestionsfor Broccoli Cauliflower Salad
- Cookout Companion – This salad pairs well with grilled dishes like those from our Homemade Mexican Chorizo recipe.
- Grab‑and‑Go Lunch – Add protein like shrimp or chicken. Or check out this Costco Quinoa Salad for another healthy, prep-ahead option.
- Holiday Highlight – Top with pomegranate seeds for festive flair, much like our Christmas Cranberry Salad.
- Texture Twist – Replace sunflower seeds with almonds, or skip the bacon for a vegetarian-friendly version inspired by our Vegan Appetizer Guide.
- Next‑Day Upgrade – Wrap leftovers in a tortilla with leftover protein, or take inspiration from this Crab Salad Sandwich idea for a creamy lunch twist.
Learn More About Broccoli Cauliflower Salad from Trusted Sources
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To understand the health benefits of cruciferous vegetables used in Broccoli Cauliflower Salad, check out this Harvard T.H. Chan School of Public Health guide which highlights their role in cancer prevention, digestion, and overall wellness.
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If you’re curious about different variations of Broccoli Cauliflower Salad and how they fit into low-carb or keto lifestyles, this comprehensive article from Cleveland Clinic explains how to incorporate such dishes while maintaining nutritional balance.
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For trusted tips on safely preparing and storing salads like Broccoli Cauliflower Salad, the U.S. Food and Drug Administration (FDA) offers a detailed food safety resource focused on fresh produce handling, storage times, and contamination prevention.
FAQs – Broccoli Cauliflower Salad Recipe
1. How long will this salad stay fresh?
Store it in an airtight container in the fridge for 3–4 days. Give the salad a quick stir just before serving so the dressing coats every bite evenly.
2. Can I make it the night before?
Yes. In fact, chilling overnight lets the flavors meld. Keep the sunflower seeds separate and add just before serving for maximum crunch.
3. Is there a dairy‑free option?
Swap Greek yogurt and cheddar for unsweetened coconut yogurt and your favorite plant‑based cheese shreds.
4. Do I have to blanch the vegetables?
No—raw florets deliver the most crunch. A 60‑second blanch softens the bite without turning them mushy; choose the texture you prefer.
5. Can I freeze leftovers?
Freezing isn’t recommended; the creamy dressing separates and the veggies lose their crisp texture once thawed.
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