Broccoli Cauliflower Salad Recipe

Broccoli Cauliflower Salad Recipe hits that perfect spot between crunchy, creamy, and tangy, with a little smoky sweetness from turkey bacon and a pop of sweetness from dried fruit. It works for busy weeknights, potlucks, or meal prep, and you can get it on the table in about 25 minutes. I first made a version of this for a church picnic in my twenties and watched the bowl empty faster than the brownies, which still makes me weirdly proud.

Why Make This Broccoli Cauliflower Salad Recipe at Home

Homemade broccoli cauliflower salad tastes fresher, crunchier, and brighter than anything from a deli case. You control the dressing sweetness, the amount of turkey bacon, and how much crunch you want, so it fits your taste instead of the other way around.

You also save money and stretch ingredients you probably already keep in your kitchen. I love that this salad holds up in the fridge, so one prep session covers lunches and side dishes for a couple of days.

“This Broccoli Cauliflower Salad Recipe disappeared from our cookout table in minutes and everyone asked for the recipe. ★★★★★”

Ingredients You Need

Vegetables

• 3 cups fresh broccoli florets, chopped small
  • Use tight, dark green florets for best flavor.
  • Cut them into small, bite-size pieces so the dressing coats everything.
• 3 cups fresh cauliflower florets, chopped small
  • Choose firm, creamy white heads without brown spots.
  • Small pieces keep the texture pleasant and not chunky.
• 1 cup shredded carrots
  • Bagged matchstick carrots work great as a shortcut.
  • They add color, crunch, and a little sweetness.
• 1/2 small red onion, finely diced
  • Red onion adds color and bite.
  • If you dislike sharp onion flavor, soak the diced onion in cold water for 10 minutes, then drain.

Crunchy and Sweet Add-ins

• 6 slices turkey bacon, cooked crisp and crumbled
  • Thick-cut turkey bacon gives bigger, chewier bits; regular turkey bacon gives more even crunch.
• 1/2 cup sunflower seeds (roasted and salted)
  • These add nutty crunch without using nuts, which helps around nut allergies.
  • Pumpkin seeds also work nicely.
• 1/2 cup dried cranberries or raisins
  • Cranberries give a tart-sweet flavor; raisins give a more classic sweetness.
  • Use a no-sugar-added brand if you want less sweetness in the salad.
• 1/2 cup shredded sharp cheddar cheese
  • Sharp cheddar stands up to the creamy dressing and crunchy veggies.
  • Pre-shredded cheese works fine here, since texture matters more than melting.

Dressing Ingredients

• 3/4 cup mayonnaise
  • Use a brand you like the taste of, since it forms the base of the dressing.
  • You can swap half the mayo for plain Greek yogurt for a lighter version.
• 1/4 cup sour cream or plain Greek yogurt
  • This adds tang and a slightly thicker texture.
  • Greek yogurt gives extra protein and a bit more tang.
• 2–3 tablespoons granulated sugar or honey
  • Start with 2 tablespoons, taste, and add more if you want a sweeter dressing.
  • Honey blends easily and adds a floral note.
• 2 tablespoons apple cider vinegar
  • This gives bright acidity that balances the creamy dressing.
  • White wine vinegar or red wine vinegar also work, but apple cider vinegar gives the best classic flavor.
• 1 teaspoon Dijon mustard
  • This rounds out the dressing and keeps it from tasting flat.
  • Yellow mustard works in a pinch, but Dijon tastes smoother.
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper

Optional Add-ins

• 1/4 cup chopped fresh parsley
• 1/4 cup chopped green onions
• 1/4 cup chopped almonds or pecans, if no nut allergies

Equipment List

• Large mixing bowl for tossing the salad
• Medium bowl for whisking the dressing
• Sharp chef’s knife and cutting board
• Measuring cups and spoons
• Whisk or fork for mixing the dressing
• Skillet or oven tray for cooking turkey bacon
• Salad tongs or large spoon for serving

Tips & Mistakes

• Cut broccoli and cauliflower into small, even pieces so the salad eats easily and the dressing coats every bite.
• Dry the veggies well after washing, because extra water thins the dressing and dulls the flavor.
• Chill the salad at least 30 minutes before serving so the flavors blend and the veggies slightly tenderize.
• Taste the dressing before tossing and adjust salt, vinegar, or sweetness so it matches your preference.
• Add nuts or seeds right before serving if you want maximum crunch and plan to store leftovers.
• Avoid overloading the salad with sweet add-ins, or the flavor leans too dessert-like instead of savory-tangy.
• Keep the dressing amount flexible; start with most of it, toss, then add more only if the salad looks dry.

How to Make Broccoli Cauliflower Salad

Step 1: Prep the Vegetables

Wash the broccoli and cauliflower under cold water and pat them very dry with a clean towel. Cut off thick stems and chop the florets into small, bite-size pieces. Add the chopped broccoli, cauliflower, shredded carrots, and diced red onion to a large mixing bowl.

Step 2: Cook and Crumble the Turkey Bacon

Cook the turkey bacon in a skillet over medium heat until it turns deep golden and crisp. Transfer the strips to a paper towel lined plate and let them cool. Crumble the cooled turkey bacon into small pieces and set aside.

Step 3: Mix the Dressing

In a medium bowl, add mayonnaise, sour cream or Greek yogurt, sugar or honey, apple cider vinegar, Dijon mustard, salt, and pepper. Whisk until the dressing looks smooth and creamy with no streaks. Taste and adjust sweetness, salt, or vinegar until it hits that sweet-tangy balance you like.

Step 4: Toss the Salad

Pour about three quarters of the dressing over the vegetables in the large bowl. Add the crumbled turkey bacon, sunflower seeds, dried cranberries or raisins, and shredded cheddar cheese. Toss gently until everything looks coated, then decide if you want to add the remaining dressing or keep it on the side.

Step 5: Chill

Cover the bowl and place it in the fridge for at least 30 minutes so the flavors meld and the veggies soften slightly. Give the salad a quick toss before serving and taste for a final pinch of salt or splash of vinegar. Garnish with chopped parsley or green onions if you like a fresh pop of color.

Variations I’ve Tried

I swap half the broccoli for shredded Brussels sprouts when I want a slightly different crunch and a bit more bite. I also make a lighter version with half mayo and half Greek yogurt, plus a little extra Dijon and vinegar to keep the flavor bold. For a vegetarian version, I skip the turkey bacon and add smoked paprika and extra sunflower seeds for a smoky, crunchy feel.

Sometimes I use chopped apples instead of dried fruit, which gives juicy sweetness and extra crunch. I also enjoy a Mediterranean twist with feta instead of cheddar, toasted pumpkin seeds, and a touch of lemon juice in the dressing. My kids love a “snack-style” version with extra cheddar, fewer onions, and a handful of halved cherry tomatoes.

How to Serve Broccoli Cauliflower Salad

Serve this Broccoli Cauliflower Salad Recipe chilled or at cool room temperature for the best crunch and flavor. It pairs nicely with grilled chicken, burgers, hot dogs, or simple baked fish, and it travels well for picnics or potlucks. I like to pack it in lunch containers with some sliced fruit and crackers for an easy meal. If you serve it at a party, keep it on a bed of ice or rotate smaller bowls so it stays cool and safe.

How to store

• Store leftover broccoli cauliflower salad in an airtight container in the fridge for up to 3 days.
• Stir the salad before serving leftovers, since some dressing settles at the bottom of the container.
• If you plan to store it, keep some seeds, nuts, and turkey bacon separate and add them right before eating to keep the crunch.
• Skip freezing this salad, because the raw broccoli and cauliflower turn watery and mushy after thawing.
• If the salad thickens in the fridge, loosen it with a small spoonful of mayo or yogurt and a splash of vinegar, then toss again.

Adaly Kandice

Broccoli Cauliflower Salad Recipe

Broccoli Cauliflower Salad is a crunchy, colorful side dish made with fresh vegetables, a creamy dressing, and savory add-ins.

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 8

Course: Salad

Cuisine: American

Ingredients

  

• 4 cups fresh broccoli florets, chopped small
• 4 cups fresh cauliflower florets, chopped small
• 1 cup red onion, finely diced
• 1 cup shredded cheddar cheese
• 1 cup cooked turkey bacon, crumbled
• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 3 tablespoons granulated sugar
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

1. In a large bowl, combine the chopped broccoli florets, cauliflower florets, and diced red onion.
2. Add the shredded cheddar cheese and crumbled bacon to the bowl and toss to distribute evenly.
3. In a separate medium bowl, whisk together the mayonnaise, sour cream, sugar, apple cider vinegar, salt, and black pepper until smooth and well combined.
4. Pour the dressing over the broccoli and cauliflower mixture.
5. Gently toss until all of the vegetables are evenly coated with the dressing.
6. Cover and refrigerate for at least 1 hour to allow the flavors to meld and the vegetables to slightly soften.
7. Before serving, toss the salad again and adjust seasoning with additional salt and pepper if needed.

Notes

Nutrition Information
Approximate per serving (1/8 of recipe): 230 calories; fat 19 g; saturated fat 6 g; carbohydrates 9 g; fiber 3 g; sugars 5 g; protein 6 g; sodium 360 mg. Values will vary based on specific brands used and portion size.