Broccoli cauliflower salad is a classic side dish that is both delicious and nutritious! It is made with a simple dressing, fresh veggies, and several different add-ins. This salad is a great way to get your daily dose of vegetables, and it is also a good source of protein and fiber. Serve as a refreshing appetizer, lunch, easy side dish, or lighter meal!
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Why You’ll Love This Recipe
There are many reasons why you will love this broccoli cauliflower salad recipe.
- It is easy to make and requires only a few simple ingredients.
- This salad is a healthy and nutritious side dish perfect for any occasion.
- It is versatile and can be customized to your liking with different toppings and add-ins.
- This veggie salad is delicious and satisfying!
- The salad takes just a few minutes to put together. Then, let it chill until ready to serve.
- This salad is loaded with vitamins, minerals, antioxidants, and nutritional benefits.
- This recipe is naturally gluten-free, vegetarian, and white sugar-free.
- Check out these Salad Recipes for more inspiration!
Ingredients & Substitutes
These are the ingredients and substitutions for broccoli cauliflower salad. Scroll down to the recipe card below for the entire recipe.
Use fresh broccoli and cauliflower. Do not use frozen veggies.
Tomatoes, red onion, bell peppers, and carrots add freshness and color.
Add in dried cranberries or raisins for an added touch of sweetness.
For extra crunch, add in chopped almonds or walnuts.
Garnish with fresh parsley or cilantro.
For the dressing, use unsweetened Greek yogurt. If you are dairy-free, feel free to use coconut yogurt.
Lemon juice adds a tangy flavor to the dressing.
Honey naturally sweetens the dressing. Use maple syrup if desired.
Minced garlic adds a depth of flavor to the dressing.
Season with salt and pepper to taste.
Taste & Texture
Broccoli cauliflower salad has a creamy texture and slightly sweet flavor.
The broccoli and cauliflower are both crisp and crunchy.
The nuts add a bit of crunch and richness to the salad as well.
In addition, the dressing is creamy, naturally sweet, and flavorful.
How to Make
Step 1
To start, blanch the broccoli and cauliflower florets. Bring a large pot of water to a boil and prepare a bowl of ice water. Place the broccoli and cauliflower florets in the boiling water for 2 to 3 minutes until they turn bright green. Quickly transfer them to the ice water to stop the cooking process. Drain and chop them into bite-sized pieces. Set aside.
Step 2
In a large salad bowl, combine the blanched and chopped broccoli and cauliflower with the cherry tomatoes, red onion, bell pepper, grated carrots, dried cranberries, and chopped nuts (if using).
Step 3
In a separate bowl, prepare the dressing by mixing together the Greek yogurt, lemon juice, honey (or maple syrup), minced garlic, salt, and black pepper. Taste and adjust the sweetness and seasoning to your preference.
Step 4
Pour the dressing over the salad ingredients in the large bowl.
Step 5
Gently toss everything together until the salad is evenly coated with the dressing.
Step 6
Cover the salad bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
Step 7
Before serving, garnish with fresh parsley or cilantro.
Expert Tips for Success
Here are a few expert tips and tricks for making the best broccoli cauliflower salad.
Cut the broccoli and cauliflower into small florets of equal size so that they cook evenly.
Do not overcook the broccoli and cauliflower or they will become mushy.
If you are adding in bacon, cook it until it is crispy.
To make the dressing, whisk together all of the ingredients until well combined.
Add the dressing to the salad and toss to coat.
Refrigerate the salad for at least 30 minutes before serving so that the flavors can meld.
Flavor Variations & Add-Ins
There are many ways to flavor and customize this broccoli and cauliflower salad. Here are a few ideas.
Add different types of cheese, such as cheddar, Parmesan, or Monterey Jack.
Add different types of nuts, such as almonds, walnuts, or pecans.
Add dried fruits, such as cranberries or raisins.
Add cooked chicken or shrimp for added protein.
Top with crumbled hard-boiled eggs.
Add a splash of hot sauce or Dijon mustard.
How to Serve & Store
Broccoli cauliflower salad can be served as a side dish or as a main course.
It is a great addition to potlucks, picnics, and barbecues. It can also be served as a light lunch or dinner.
We love it served with our famous pulled pork!
To store, refrigerate the salad in an airtight container for up to 3 days. If possible, store the salad and dressing separately.
Frequently Asked Questions (FAQs)
Yes, you can make this salad ahead of time. Simply combine all of the ingredients except for the dressing and refrigerate for up to 24 hours. When you are ready to serve, add the dressing and toss to coat.
Yes, you can make this salad vegan by using vegan yogurt and vegan cheese.
Amish Broccoli Salad is a creamy, flavorful side dish made with broccoli, cauliflower, bacon, cheese, and a sweet and tangy dressing.
No, do not use frozen broccoli.
Ideally, store the salad and dressing in separate containers in the fridge. Store for up to 3 days.
You can make this healthy salad up to 24 hours in advance. Just before serving, add the dressing and toss the salad.
You May Also Enjoy
If you enjoyed this homemade cauliflower broccoli salad recipe, please leave a rating and comment! For more inspiration, check out my Facebook, Instagram, and Pinterest. For 5 free weekly meal plans and more free resources, sign up to receive my free newsletter! Check out these Salad Recipes for more healthy ideas.
Broccoli Cauliflower Salad
Ingredients
For the Salad:
- 2 cups broccoli florets (blanched and chopped)
- 2 cups cauliflower florets (blanched and chopped)
- ½ cup cherry tomatoes (halved)
- ¼ cup red onion (finely chopped)
- ¼ cup bell pepper (any color, finely chopped)
- ¼ cup carrots (grated)
- ¼ cup dried cranberries or raisins
- ¼ cup chopped almonds or walnuts (optional)
- 2 tbsp fresh parsley or cilantro (chopped for garnish)
For the Dressing:
- ½ cup Greek yogurt
- 2 tbsp lemon juice
- 1 tbsp honey or maple syrup (adjust to taste)
- 1 clove garlic (minced)
- salt and black pepper (to taste)
Instructions
- Start by blanching the broccoli and cauliflower florets. Bring a large pot of water to a boil and prepare a bowl of ice water. Place the broccoli and cauliflower florets in the boiling water for 2 to 3 minutes until they turn bright green and white. Quickly transfer them to the ice water to stop the cooking process. Drain and chop them into bite-sized pieces. Set aside.
- In a large salad bowl, combine the blanched and chopped broccoli and cauliflower with the cherry tomatoes, red onion, bell pepper, grated carrots, dried cranberries (or raisins), and chopped nuts (if using).
- In a separate bowl, prepare the dressing by mixing together the Greek yogurt, lemon juice, honey, minced garlic, salt, and black pepper. Taste and adjust the sweetness and seasoning to your preference.
- Pour the dressing over the salad ingredients in the large bowl.
- Gently toss everything together until the salad is evenly coated with the dressing.
- Cover the salad bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Before serving, garnish with fresh parsley or cilantro.
Notes
- Do not use frozen veggies. Even when thawed, they will not have the correct texture.
- This salad recipe is very forgiving. Feel free to adjust the amounts and ingredients as needed.
- Chilling the salad allows the flavors to meld together.
- Make this up to 24 hours in advance. Store the dressing separately. Then, add the dressing 30 minutes before serving.
