If you’re searching for a show-stopping side that’s as vibrant and crunchy as it is creamy and satisfying, this Broccoli Cauliflower Salad is here to steal the spotlight. Loaded with crisp-tender veggies, sharp cheddar, smoky bacon, and a sweet-tangy dressing, every bite bursts with flavor and color. This is the salad I turn to again and again for family barbecues, holiday spreads, or easy lunches—there’s just something irresistible about how all those textures and tastes come together. Whether you’re new to this classic salad or already a fan, you’ll love how easy it is to make and how quickly it disappears!

**Broccoli Cauliflower Salad** Recipe - Recipe Image

Ingredients You’ll Need

You don’t need a long list for this salad—just a handful of well-chosen ingredients that each play a starring role in taste, texture, and color. Here’s what you’ll need to bring Broccoli Cauliflower Salad to life:

Broccoli florets: Look for fresh, bite-sized pieces for the perfect crunch and a beautiful green hue.
Cauliflower florets: These add a mellow, nutty flavor and balance out the broccoli with their pale color and tender bite.
Shredded cheddar cheese: Sharp or mild cheddar both work, adding richness and a pop of color.
Red onion: Finely chop for a mild bite and gorgeous purple contrast throughout the salad.
Cooked and crumbled bacon: Smoky, salty, and irresistibly crispy—don’t skip this for that savory touch.
Sunflower seeds or sliced almonds: These bring a toasty crunch that makes every forkful more interesting.
Mayonnaise: The creamy backbone of the dressing, binding everything together beautifully.
Sour cream or plain Greek yogurt: Adds tang and lightens up the dressing with a bit of zip.
Apple cider vinegar: For that essential tang and brightness that lifts all the flavors.
Honey or sugar: Just a touch brings out the natural sweetness in the veggies and balances the tang.
Salt and black pepper: A must for seasoning—taste as you go to get it just right!

How to Make Broccoli Cauliflower Salad

Step 1: Prep the Vegetables

Start by washing and thoroughly drying your broccoli and cauliflower. Cut them into small, bite-sized florets—think pieces you’d want to spear with a fork in one bite. Not only does this make the salad more enjoyable to eat, but it also helps the dressing coat every little nook and cranny. If you’re short on time, pre-cut florets from the grocery store work wonderfully, too.

Step 2: Combine the Salad Ingredients

Grab a large mixing bowl and add your broccoli, cauliflower, shredded cheddar, finely chopped red onion, crumbled bacon, and sunflower seeds or almonds. Give it all a gentle toss to mix—this way, every ingredient is evenly distributed and ready to soak up that luscious dressing later on.

Step 3: Whisk Up the Creamy Dressing

In a separate, smaller bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), apple cider vinegar, honey or sugar, and a good pinch each of salt and black pepper. Stir until the dressing is silky smooth and everything is well combined. Taste and adjust the seasoning if needed—you want a balance of creamy, tangy, and just a hint of sweetness.

Step 4: Toss Everything Together

Pour the dressing over your bowl of veggies and mix-ins. Use a spatula or large spoon to toss everything gently but thoroughly, making sure each piece is coated in that dreamy dressing. The salad should look glossy and vibrant, with a little dressing pooling at the bottom (it’ll soak in as it chills).

Step 5: Chill and Serve

Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes. This chill time is when Broccoli Cauliflower Salad really shines—the flavors meld, the veggies absorb some of the dressing, and the salad gets extra delicious. Give it a quick toss before serving to redistribute the dressing, and you’re ready to dig in!

How to Serve Broccoli Cauliflower Salad

Garnishes

For a final flourish, sprinkle extra bacon crumbles, a handful of sunflower seeds, or a little more shredded cheddar right before serving. A light dusting of freshly cracked black pepper or a few snipped chives also adds a fresh, inviting touch that makes the salad look as good as it tastes.

Side Dishes

This salad is a natural partner for grilled meats like chicken, steak, or burgers, but it also pairs beautifully with baked potatoes, quiche, or even a simple sandwich. It’s hearty enough to stand alone for lunch yet versatile enough to round out any big spread. For potlucks or picnics, set it alongside other cold salads and watch it disappear!

Creative Ways to Present

Broccoli Cauliflower Salad is as pretty as it is tasty. Try serving it in a large clear glass bowl to show off all the colorful layers, or portion it into individual mason jars for a portable, picnic-ready treat. For a festive touch, you can even hollow out a red cabbage or bell pepper and pile the salad inside for a centerpiece-worthy presentation.

Make Ahead and Storage

Storing Leftovers

Leftover Broccoli Cauliflower Salad will keep beautifully in the refrigerator for up to three days. Store it in an airtight container, and give it a quick toss before serving to refresh the flavors. If you know you’ll have leftovers, wait to add the bacon and sunflower seeds until right before you eat to keep everything nice and crisp.

Freezing

Freezing isn’t recommended for this salad. The creamy dressing and fresh veggies lose their texture and flavor after thawing, resulting in a watery, less appetizing dish. For best results, simply prep and enjoy this salad fresh, or store it in the fridge if you’re making it ahead.

Reheating

Since Broccoli Cauliflower Salad is meant to be served cold, there’s no need to reheat it. If you’re taking it to a picnic or potluck, just keep it chilled in a cooler or on ice until serving time. If it’s been in the fridge, a quick stir is all it needs to be ready to go!

FAQs

Can I make Broccoli Cauliflower Salad in advance?

Absolutely! In fact, making it a few hours ahead (or even the night before) allows the flavors to meld and the dressing to soak into the veggies. Just wait to add the bacon and sunflower seeds until right before serving for the best crunch.

Is there a way to make this salad lighter?

For a lighter version, swap in all Greek yogurt instead of mayonnaise and sour cream, or try a reduced-fat cheese. You’ll still get that creamy, tangy goodness with fewer calories and less fat.

What other mix-ins can I add?

Feel free to get creative! Diced apples, dried cranberries, or even halved grapes add a sweet contrast, while toasted pecans or walnuts offer extra crunch. Just be sure not to overload the salad so the classic flavors still shine.

Can I use frozen broccoli and cauliflower?

For the best texture, stick with fresh veggies. Frozen broccoli and cauliflower tend to become too soft and watery after thawing, which can make the salad soggy and less appealing.

Is Broccoli Cauliflower Salad gluten-free?

Yes! All the ingredients in this recipe are naturally gluten-free. Just double-check any packaged items like bacon or sunflower seeds for hidden gluten if you’re serving someone with celiac disease or a severe intolerance.

Final Thoughts

There’s a reason Broccoli Cauliflower Salad is a potluck and picnic superstar—it’s easy, crave-worthy, and always a crowd-pleaser. I hope you’ll give it a try soon and make it part of your own family’s favorites. Don’t be surprised if you’re asked for the recipe!

Broccoli Cauliflower Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 15 reviews

Author: admin
Total Time: 15 minutes (plus at least 30 minutes chilling time)
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Broccoli Cauliflower Salad is a crunchy, creamy, and flavorful side dish perfect for summer gatherings, potlucks, or a refreshing accompaniment to grilled meats. Packed with fresh broccoli and cauliflower florets, sharp cheddar cheese, crispy bacon, and sunflower seeds, all tossed in a tangy homemade dressing made from mayonnaise, sour cream, apple cider vinegar, and honey. It’s easy to prepare, can be made ahead of time, and offers a delightful combination of textures and flavors.

Ingredients

Scale

Vegetables and Mix-ins

2 cups broccoli florets (bite-sized)
2 cups cauliflower florets (bite-sized)
1/2 cup shredded cheddar cheese
1/3 cup red onion (finely chopped)
1/3 cup cooked and crumbled bacon
1/4 cup sunflower seeds or sliced almonds

Dressing

1/2 cup mayonnaise
2 tablespoons sour cream or plain Greek yogurt
1 tablespoon apple cider vinegar
1 tablespoon honey or sugar
Salt and black pepper to taste

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Instructions

Combine Vegetables and Mix-ins: In a large bowl, add the bite-sized broccoli florets, cauliflower florets, shredded cheddar cheese, finely chopped red onion, crumbled bacon, and sunflower seeds or sliced almonds. Gently toss the ingredients together to distribute evenly.
Prepare the Dressing: In a small bowl, whisk together the mayonnaise, sour cream or plain Greek yogurt, apple cider vinegar, honey or sugar, and a pinch of salt and black pepper until the dressing is smooth and creamy.
Mix Salad with Dressing: Pour the prepared dressing over the vegetable mixture. Toss gently until all ingredients are coated thoroughly with the dressing.
Chill Before Serving: Cover the salad and refrigerate it for at least 30 minutes. This chilling time allows the flavors to meld beautifully and the salad to become more refreshing. Give it a final toss just before serving to redistribute any dressing settled at the bottom.

Notes

For a lighter version, replace mayonnaise and sour cream with all Greek yogurt to reduce fat content.
To maintain crunchiness, prepare the salad a day ahead but add the sunflower seeds and bacon right before serving.
This salad pairs excellently with grilled meats or works perfectly as a side dish at potlucks and barbecues.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Side Dish
Method: No-Cook
Cuisine: American