This easy broccoli cauliflower salad is my go-to for family gatherings. It’s full of crisp vegetables, crunchy nuts, savory bacon, and a creamy, tangy dressing that ties everything together. Serve it at picnics, potlucks, or holiday meals — and expect it to taste even better the next day.
Why You’ll Love This Recipe
This creamy broccoli and cauliflower salad uses simple ingredients and comes together quickly. The balance of sweet and tangy dressing with raw broccoli, cauliflower, sharp cheddar, dried fruit, and bacon creates a satisfying mix of textures and flavors. It’s easy to scale up for a crowd and stores well as leftovers.
Ingredients
- Fresh broccoli: Cut into bite-sized florets for crunch.
- Cauliflower florets: Raw cauliflower stays firm and adds texture.
- Red onion: Finely diced for a mild sharpness.
- Sharp cheddar: Shredded for a savory bite.
- Dried cranberries: Add a touch of sweetness and chew.
- Crispy bacon: Cooked and crumbled for smoky saltiness (or use bacon bits).
- Walnuts: Chopped for extra texture; substitute sunflower or pumpkin seeds if preferred.
- Mayonnaise: Forms the creamy base of the dressing; lighten with Greek yogurt or sour cream if desired.
- White vinegar: Provides tang; apple cider, white wine, or red wine vinegar also work.
- White sugar: Balances acidity; replace with a sugar substitute or a drizzle of maple syrup if you prefer.
- Salt and pepper to taste.
How to Make Broccoli Cauliflower Salad
This salad is best made with raw vegetables tossed in a large bowl and chilled so the flavors meld. It’s an ideal make-ahead side.
- Step 1: In a large bowl, combine broccoli florets, cauliflower florets, crumbled bacon, diced red onion, dried cranberries, shredded cheddar, and chopped walnuts.
- Step 2: In a small bowl, whisk together mayonnaise, white vinegar, and sugar until smooth. Adjust the acid or sweetness to taste.
- Step 3: Pour the dressing over the vegetable mixture and toss gently to coat. Cover and chill in the refrigerator for at least one hour to let the flavors develop.
Season with salt and pepper before serving. The salad keeps well in the fridge and tastes great the next day.
Substitutions and Variations
- Swap walnuts for pecans, slivered almonds, or seeds for a different crunch.
- Reduce mayo and add Greek yogurt or sour cream to lighten the dressing.
- Try apple cider, red wine, or white wine vinegar, or a splash of lemon juice for a new flavor profile.
- Add chopped green onions or fresh herbs before serving for brightness.
- Use raisins in place of dried cranberries if preferred.
- Omit bacon for a vegetarian version, or add cooked chicken to make it a main-course salad.
Crissy’s Best Tips
- Chill the salad for at least an hour before serving; the flavors improve as it rests.
- Cut broccoli and cauliflower into similar-sized, bite-size pieces so each bite is balanced.
- If prepping ahead, store the dressing separately and toss just before serving to keep vegetables crisp.
- Shred cheddar from a block for best texture and flavor; pre-shredded cheese can be dry or coated with starch.
- Sprinkle extra seeds or nuts on top right before serving for added crunch.
- For lower sugar, use a sugar substitute or a small amount of maple syrup instead of white sugar.
- A small drizzle of olive oil in the dressing adds silkiness and depth.
How to Store Cauliflower Broccoli Salad
Store leftovers in an airtight container in the refrigerator for up to three days. The dressing will soften the vegetables over time, so give the salad a gentle stir before serving to redistribute the dressing.
Frequently Asked Questions
Can you make broccoli cauliflower salad ahead of time?
Yes. Making the salad the day before allows the flavors to meld and usually results in a tastier dish.
Can I use frozen broccoli or cauliflower?
Fresh is best for crunch. Frozen vegetables thawed from frozen tend to lose their firmness and can become watery.
Is this salad good for a low-calorie diet?
Broccoli and cauliflower are low-calorie, nutrient-rich vegetables. To reduce calories, replace some or all of the mayonnaise with Greek yogurt or sour cream and use a sugar substitute.
Can I add other ingredients?
Absolutely. Chopped peppers, additional seeds, green onions, or a squeeze of lemon can all enhance the salad.
Broccoli Cauliflower Salad
Ingredients
- 2 cups broccoli florets cut into bite-size pieces
- 2 cups cauliflower florets cut into bite-size pieces
- 6 slices bacon cooked, crumbled
- 1/4 cup red onion diced small
- 1/2 cup dried cranberries
- 1.5 cups sharp cheddar cheese shredded
- 1/2 cup walnuts chopped
- 1 cup mayonnaise
- 2 tablespoons white vinegar
- 1/4 cup white sugar
- Salt and pepper to taste
Instructions
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In a large bowl, mix together the cauliflower, broccoli, crumbled bacon, diced onion, dried cranberries, shredded cheddar, and chopped walnuts.
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In a small bowl, whisk together the mayonnaise, white vinegar, and sugar. Pour the dressing over the vegetable mixture and gently stir to combine. Chill at least 1 hour before serving.
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Nutrition
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Calories: 417 kcal
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Carbohydrates: 18 g
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Protein: 10 g
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Fat: 35 g
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Sugar: 13 g
Nutrition values are estimates and should not replace professional medical advice. Serving counts are approximate and depend on portion sizes.
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