Broccoli Cauliflower Salad is my go-to when I need something crisp, colorful, and ridiculously easy to pull together. You know those days when dinner is almost done, but the plate just looks a little beige and blah? This zesty bowl wakes everything up. It’s fresh and crunchy, creamy without being heavy, and it always gets eaten. I make it for busy weeknights and for potlucks where I want zero leftovers to bring home. If you like recipes that feel simple yet special, this one will be your new favorite.
The Story Behind This Recipe
From my kitchen to yours—Broccoli Cauliflower Salad mixes classic comfort with a cozy aroma. Tested, tasted, and ready for your table. Broccoli Cauliflower Salad is my go-to when I need something crisp, colorful, and ridiculously easy to pull together. You know those days when dinner is almost…
Key Ingredients for Broccoli Cauliflower Salad
Here’s what makes this salad pop. The combo is simple, but each ingredient pulls its weight and adds a different kind of crunch, sweetness, or creaminess. If you can chop veggies and whisk a quick dressing, you’ve basically mastered it.
Fresh veg that make it crisp
- Broccoli: Fresh florets, chopped small so every bite is tender and crunchy.
- Cauliflower: Also chopped small; it soaks up dressing beautifully.
- Red onion: A little goes a long way. Mince it for flavor without the bite.
- Celery: Optional, but it adds a clean snap that pairs well with the creamy dressing.
- Cherry tomatoes: Halved for juicy pops of color and sweetness.
Crunch and creaminess
Sunflower seeds or chopped almonds bring the crunch factor. If you love that sweet-salty combo, add crisp bacon, cooked and crumbled. For a vegetarian version, skip the bacon and toss in dried cranberries or raisins to keep that little hint of sweetness. I also reach for shredded cheddar or shaved parmesan when I want more richness.
The creamy dressing
The dressing is a silky mix that clings to all the nooks of broccoli and cauliflower.
What you need: mayonnaise, plain Greek yogurt, apple cider vinegar, a touch of honey, a squeeze of lemon, salt, and pepper. I like a ratio of half mayo and half Greek yogurt for a lighter feel without losing that classic creaminess. Taste as you go. The vinegar and lemon should brighten, not overpower.
Explore more salad ideas here if you’re building a menu or need inspiration for sides that travel well and please a crowd.
Step-by-Step Directions for Preparation
I’ve made this salad dozens of times, and the method is always quick. If you keep the pieces small and the dressing balanced, you’re golden.
Chop and blanch
Chop the broccoli and cauliflower florets into bite-size pieces. You want them small enough to be tender but not so tiny that they lose their crunch. If you prefer a slightly softer texture, blanch the florets for 60 to 90 seconds in boiling water, then shock them in ice water to keep the color bright. Drain well so the dressing doesn’t get watered down. Halve the cherry tomatoes, mince the onion, and slice the celery thin.
Dress and toss
Whisk together mayo, Greek yogurt, apple cider vinegar, honey, lemon juice, salt, and pepper. Start with a tablespoon of vinegar and a teaspoon of honey, then adjust to taste. Toss the broccoli, cauliflower, onion, tomatoes, and celery with the dressing until everything is lightly coated. Add sunflower seeds and bacon or cranberries at the end so they keep their texture. Chill for at least 30 minutes to let the flavors mingle.
Made it for my office potluck and three people asked for the recipe. The dressing is spot on and the crunch is perfect.
When I’m planning a bigger spread, I like pairing it with something cozy like this Chicken Potato Broccoli Casserole. The warm and cool combo is such a satisfying plate.
Nutritional Information of the Salad
This salad feels indulgent thanks to the creamy dressing, but it’s still full of fresh veggies and fiber. A typical serving has:
Calories: around 250 to 320, depending on how much dressing and add-ins you use. Protein: 6 to 10 grams if you include cheese or bacon. Fiber: 3 to 5 grams from the broccoli and cauliflower, which helps you feel full. Healthy fats: from sunflower seeds and mayo or yogurt. If you want to lighten things up, go heavier on the Greek yogurt and lighter on mayo, and choose seeds over bacon.
Broccoli and cauliflower are both nutrient-dense. You get vitamin C, vitamin K, folate, and powerful antioxidants. If you’re mindful about sodium and sugar, control the salt and honey in the dressing and taste as you go. The goal is creamy, tangy, and lightly sweet, not heavy or cloying.
For more fresh inspiration, check out this bright and fun Colorful Pasta Salad. It’s another great side that travels well and holds up at room temperature.
Tips for Making Ahead and Storing Leftovers
There’s a sweet spot for make-ahead with this recipe. I like to prep the components early, then toss right before serving so the crunch stays alive.
Make-ahead plan: Chop the broccoli and cauliflower, mince the onion, and make the dressing up to two days in advance. Keep the veggies and dressing separate in the fridge. Toss everything 30 to 60 minutes before serving. If you want to save time on the day-of, you can even pre-cook the bacon, crumble it, and store it in an airtight container.
Storing leftovers: Store the salad in an airtight container for up to 3 days. The veggies soften slightly by day two but still taste great. If the salad thickens in the fridge, loosen it with a tiny splash of lemon juice or milk and stir well. Add seeds right before eating to keep that crunch going.
Meal prep tip: Portion the salad into lunch containers and keep toppings separate. You can even pair it with leftover grilled chicken or a slice of focaccia for an easy lunchbox situation that doesn’t feel boring.
Love make-ahead sides? Try the bright, classic flavors in California Spaghetti Salad for a pasta-based option that also holds up beautifully.
Suggested Variations or Pairings with Other Dishes
Once you’ve made the classic version a couple times, have fun with the mix-ins. Keep the base of broccoli, cauliflower, and the creamy dressing, then swap in what you love or what you have.
- Protein boost: Add grilled chicken, turkey bacon, or chopped hard-boiled eggs. A handful of chickpeas works if you want a plant-based protein.
- Cheese options: Cheddar is always good. Feta adds a salty pop, and parmesan gives a savory edge.
- Fruity twist: Dried cranberries, golden raisins, or diced apple for a sweet balance to the tangy dressing.
- Seed and nut swaps: Sunflower seeds are classic, but pumpkin seeds and toasted almonds are awesome too.
- Herb lift: Fresh dill or parsley brightens everything. Just a little goes a long way.
Pair this salad with grilled salmon, roast chicken, or a simple pan-seared steak. For potlucks, I love bringing it alongside a chilled pasta salad like this Creamy Cucumber Shrimp Salad or the crowd-pleasing California Spaghetti Salad. If you want a lineup of fresh sides to mix and match, check out more ideas in the salad collection. It’s fun to put a crunchy, creamy bowl next to a lighter, zesty one so everyone finds a favorite.
And if you’re going all-in on a full spread, this crisp bowl loves to sit next to hearty mains, grilled skewers, or sliders. The color and texture make the table look extra inviting.
Common Questions
Can I make Broccoli Cauliflower Salad dairy-free?
Yes. Use a dairy-free mayo and skip the cheese. If you want creaminess, add a small spoon of hummus to the dressing.
Do I have to blanch the broccoli and cauliflower?
No. Raw florets keep the crunch most people love. Blanching is great if you prefer them slightly tender or if serving to little ones.
How do I keep the salad from getting watery?
Dry the veggies thoroughly after washing or blanching. Toss seeds and bacon in at the end. If packing for later, keep dressing separate until serving.
What can I use instead of mayo?
Try all Greek yogurt with a spoon of olive oil for silkiness, or go half yogurt and half mashed avocado with extra lemon juice and salt.
How long does it last in the fridge?
About 3 days. It tastes best within 24 hours, but it’s still delicious on day two and three with a quick stir and a pinch of salt.
Ready to Toss It Up and Dig In
If you’ve been looking for a dependable, crunchy side that fits into any meal, this Broccoli Cauliflower Salad never misses. It’s quick to prep, easy to customize, and always the first bowl to disappear at potlucks. Want more versions to compare? I love how this take from Simple Joy breaks it down, and this classic style at Allrecipes has that nostalgic flavor so many of us grew up with. Grab your cutting board, whisk up the dressing, and make it yours tonight.
Broccoli Cauliflower Salad
Ingredients
Method
- Chop the broccoli and cauliflower florets into bite-size pieces.
- Blanch the florets for 60 to 90 seconds in boiling water if you prefer a slightly softer texture, then shock them in ice water.
- Drain well to avoid watery dressing.
- Halve the cherry tomatoes, mince the onion, and slice the celery thin.
- Whisk together mayo, Greek yogurt, apple cider vinegar, honey, lemon juice, salt, and pepper.
- Adjust vinegar and honey to taste.
- Toss the broccoli, cauliflower, onion, tomatoes, and celery with the dressing until lightly coated.
- Add sunflower seeds and bacon or cranberries at the end.
- Chill for at least 30 minutes to allow flavors to meld.
