Holiday Broccoli Cauliflower Salad hits that sweet-salty-crunchy spot with crisp florets, smoky bacon, tangy dried cranberries, and a creamy yogurt-mayo dressing. It suits potlucks, weeknight dinners, and big holiday spreads, and you can finish it in about 25 minutes. I make this every year and guard my bowl like it holds the last cinnamon roll.
Why Broccoli Cauliflower Salad Is Worth It
You get serious crunch and color on the table without turning on the oven. The dressing tastes creamy and tangy, and it clings to small florets so every bite hits with flavor. It plays well with rich mains, so it balances ham, turkey, and roasts.
You can prep it ahead and chill it, which frees up your oven and your sanity. The ingredients travel well, so you can pack it to a potluck. Kids eat it because bacon, cranberries, and a touch of honey make veggies feel fun.
“I brought this to our office holiday lunch, and coworkers asked for the recipe before I sat down. The crunch stayed perfect, the bowl emptied fast, and nobody missed the boring green salad.”
Ingredients You Need
- Broccoli florets: 4 cups, chopped small. Use pre-cut florets to save time, then trim smaller for better dressing coverage.
- Cauliflower florets: 4 cups, chopped small. Pre-cut works; choose firm, white pieces without spots.
- Bacon: 6 to 8 slices, cooked crisp and crumbled. Use pre-cooked bacon crumbles to speed things up or go with turkey bacon.
- Dried cranberries: 3/4 cup. Look for reduced-sugar if you prefer a little less sweetness.
- Red onion: 1/2 small, finely diced. Shallot also works if you want a milder bite.
- Sunflower seeds or sliced almonds: 1/2 cup for crunch. Use roasted seeds; choose pepitas for a nut-free option.
- Sharp cheddar, diced or shredded: 1 cup. Pre-shredded saves time; cube a block for chunkier texture.
- Fresh parsley: 2 tablespoons, chopped. Chives or green onions work too.
Dressing
- Mayonnaise: 1/2 cup. Duke’s or Hellmann’s both taste great.
- Plain Greek yogurt: 1/2 cup for extra body and tang. Use full-fat for the best texture.
- Apple cider vinegar: 2 tablespoons. White wine vinegar also works.
- Honey or maple syrup: 1 to 2 tablespoons to balance the vinegar. Start low, then adjust.
- Dijon mustard: 1 teaspoon for a little zip.
- Kosher salt and black pepper: to taste.
- Optional add-ins: 1/2 teaspoon garlic powder, 1 teaspoon lemon zest.
Equipment
- Large mixing bowl and small bowl or jar for dressing
- Whisk or a jar with a tight lid
- Cutting board and sharp knife
- Salad spinner or clean towels to dry florets
- Measuring cups and spoons
Quick Tips
A few smart moves make this salad shine and keep the crunch right where you want it.
- Dry the florets very well so the dressing sticks instead of slipping off.
- Chop broccoli and cauliflower small, about chickpea size, for the best texture and bite.
- Soak the diced onion in a splash of the vinegar for 5 minutes to mellow the sharpness.
- Use pre-cooked bacon and pre-cut florets to cut prep time to about 15 minutes.
- Sweetness control: start with 1 tablespoon honey, taste, then add more if your cranberries taste tart.
- Keep nuts and seeds separate until serving if you plan to store leftovers, then stir in fresh for crunch.
- Dairy-free: swap the yogurt with more mayo or a thick dairy-free yogurt.
- No bacon: use roasted chickpeas, smoky almonds, or coconut bacon bits.
- No cranberries: use chopped dates, golden raisins, or diced apples.
- Add a citrus pop with lemon zest if you pair the salad with rich mains.
How to Make Broccoli Cauliflower Salad
Prep: 20 minutes • Cook: 5 minutes • Total: 25 minutes
- Cook the bacon until crisp, then crumble it and set it aside on a paper towel to keep it snappy. Use pre-cooked bacon crumbles if you want to skip the pan.
- Whisk the dressing: mayo, Greek yogurt, apple cider vinegar, honey, Dijon, salt, pepper, and any optional garlic powder or lemon zest. Taste and adjust sweetness and salt.
- Dice the red onion and toss it with a teaspoon of the vinegar from the dressing. Let it sit while you chop the veggies so it softens and loses harshness.
- Chop broccoli and cauliflower into small, even florets. Rinse and dry them very well with a spinner or towels.
- Add florets to a large bowl along with cranberries, sunflower seeds or almonds, cheddar, parsley, and the quick-pickled onion.
- Pour in the dressing and toss until everything looks glossy and evenly coated. Fold in the bacon last so it keeps its crunch.
- Chill for 15 to 30 minutes to let flavors mingle. Taste before serving, then adjust salt, pepper, or a squeeze of lemon.
Variations
You can point this salad in a few directions to match your crowd or pantry.
- Gluten-free: this recipe already fits; just check labels on bacon and mustard.
- Vegan swaps: use vegan mayo and a thick unsweetened plant yogurt, and swap bacon with smoky almonds or coconut bacon.
- Low carb: use a sugar-free sweetener in place of honey, and keep cranberries light or choose unsweetened.
- Add-ins: toss in pomegranate arils, chopped apples, roasted pecans, crispy prosciutto, or crumbled feta.
Ways to Serve Holiday Broccoli Cauliflower Salad
This bowl plays nice with almost any holiday plate.
- Pair it with glazed ham, roast turkey, prime rib, or rotisserie chicken.
- Serve it next to mashed potatoes and stuffing to add fresh crunch.
- Tuck it into lunch bowls with quinoa or farro for a next-day upgrade.
- Pack it for potlucks and office parties since it travels like a champ.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Keep bacon and nuts in separate containers if you want to preserve maximum crunch. Give it a quick stir and a pinch of salt before serving again to wake up the flavors. Skip the freezer since mayo-based dressings can split.
Holiday Broccoli Cauliflower Salad
Ingredients
Instructions
- In a large bowl, combine broccoli florets, cauliflower florets, cranberries, pecans, cheddar cheese, and red onion.
- In a small bowl, whisk together mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper until smooth.
- Pour the dressing over the broccoli mixture and toss well to combine.
- Refrigerate for at least 1 hour before serving to let the flavors meld.
- Serve chilled as a holiday side salad.