Broccoli Cauliflower Salad
This simple and super delicious broccoli cauliflower salad is ready in under 20 minutes and loaded with all the goodies. This fun twist on a classic Midwest favorite includes lots of fresh broccoli and cauliflower, dried cranberries, sliced almonds, cheese, crispy bacon and more. Tossed in a tangy dressing and ready for the next barbecue in no time!
Servings: 8
Ingredients
- 4 c broccoli florets chopped to bite sized pieces
- 4 c cauliflower florets chopped to bite sized pieces
- 8 slices bacon* chopped
- ½ red onion small diced
- ¾ c dried cranberries
- 1 c slices almonds lightly toasted if preferred
- 6 oz. small cubed white cheddar or Gouda cheese cut in about ¼ - ½ inch cubes
Dressing
- ¾ c mayonnaise
- ¼ c Greek yogurt or sour cream
- 2 tbsp apple cider vinegar
- 2-3 tbsp honey or sugar
- ½ tsp Dijon mustard
- ½ tsp sea salt adjust to taste
- ½ tsp pepper
Instructions
- Chop and prepare all of the ingredients. Make sure to chop the broccoli and cauliflower down to small bite-sized pieces. (You can cook the bacon to your liking, we bake on a parchment paper lined sheet pan at 400°F for about 15-20 minutes until extra crispy.)
- Toss all of the ingredients to combine in a large bowl.
- In a separate small bowl, whisk the dressing ingredients together until smooth, adjust salt and pepper to taste.
- Drizzle about ¾ of the dressing over the salad mixture and toss to combine. Add more as desired, or reserve the remaining dressing for tossing just before serving.
- Chill for about 30 minutes before serving for the flavors to start to soak in, but this salad can certainly be eaten immediately!
Notes
Cooking the bacon: Everyone has their preference. We cook the bacon for this recipe by preheating the oven to 400°F and laying the slices of bacon on a sheet pan lined with parchment paper. Bake for about 15-20 minutes, depending on how crispy you like it. Thicker bacon can take more time to cook. Allow it to cool on paper towels to absorb some of the grease before chopping or crumbling.
Storage: Store leftover salad in an airtight container in the refrigerator for 3-4 days. I have eaten this on day 4 and find that everything is still great as far as texture but the almonds tend to become a bit soft. I do not recommend freezing this salad! It will not work out after thawing.
If planning to serve this broccoli cauliflower salad recipe the day after preparing, wait to add the almonds. Feel free to prep everything else and then toss the sliced almonds in the salad about 15 minutes before serving for best results.
For best results, chop the broccoli and cauliflower into small pieces. Not only will this make the salad easier to eat, but it also allows the dressing to coat more of each veggie. If using pre-chopped veggies, just break them down a bit more if needed.
Time saving tips: ways to cut down on time when making this recipe include buying pre-cooked bacon, bags of already washed and chopped broccoli and cauliflower, and in a major pinch, buying a creamy cole slaw dressing instead of making it homemade!
Nutrition
Calories: 420kcal | Carbohydrates: 24g | Protein: 13g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 589mg | Potassium: 470mg | Fiber: 4g | Sugar: 15g | Vitamin A: 515IU | Vitamin C: 65mg | Calcium: 227mg | Iron: 1mg