Fresh broccoli, cauliflower, crispy bacon, sunflower seeds, cheese, and a creamy dressing make this Broccoli Cauliflower Salad a winner!
I’m not gonna lie. Growing up, broccoli and cauliflower were not on my list of “most loved” veggies. They weren’t even on the “liked” list. They were those green and white things my mom steamed until they were… well, let’s just say, very soft. Fast forward a few decades (don’t do the math, okay?) and I found myself at a church potluck eyeing a huge bowl of Broccoli Cauliflower Salad. It was colorful, had bacon—which is basically a bribe—and I figured, why not? One bite later, I was that person hovering by the buffet table, sneaking second helpings before anyone noticed.
Ever since, I’ve made my own version. It’s crunchy, creamy, a little sweet, a little tangy, and perfect for folks (like me!) who swore they weren’t veggie people.
Why You’ll Love This Broccoli Cauliflower Salad Recipe?
Where do I start?
It’s the salad that wins people over at BBQs, potlucks, and holiday dinners. You know, the one you bring and then everyone asks, “Who made this?” And you get to do that modest hand wave like, “Oh, it was nothing.”
- Crunch overload! Every bite has that satisfying snap from fresh veggies.
- That dressing? Creamy but light, with just the right amount of zing.
- Easy peasy. You can make it in 20 minutes. Chop, stir, chill, done!
- Make-ahead friendly. It only gets better as it sits and soaks up all that goodness.
And bonus: picky eaters seem to love it. My nephew actually traded his slice of pie for an extra scoop. Not kidding.
Ingredient Notes:
I like to think of this as the “kitchen sink” of salads—you can add or swap things depending on your mood, but here’s how I make it most days.
Broccoli & Cauliflower
- One head of each. Chop ‘em small. Bite-sized is best because who wants to wrestle with a giant floret on their plate?
Bacon
- 12 slices, cooked crispy and crumbled. And yes, I always “sample” a piece or two while I chop.
Red Onion
- ½ diced. It gives the salad a little bite, but not too much.
Sunflower Seeds
- ¾ cup. Toasted, unsalted if you can find them. They add that nutty crunch we all love.
Cheese
- 1 cup, cubed. I usually go for sharp cheddar because it holds its own, but hey, if you’re a gouda fan, go wild.
The Dressing
- ¾ cup light mayo (or full-fat, depending on your mood).
- 2 tbsp sugar. I use plain ol’ white sugar, but you can try honey if you’re feeling fancy.
- 2 tbsp red wine vinegar (or salad vinegar—whatever’s lurking in the back of your pantry).
- ¼ tsp salt. Gotta have it.
How To Make Broccoli Cauliflower Salad?
Step 1: Cook the Bacon
Pan-fry it. Bake it. Air fry it. However you do it, get it crispy. Then crumble it while it’s still warm, but not so hot it burns your fingertips. Learned that the hard way!
Step 2: Chop Everything
Cut up the broccoli and cauliflower into small pieces. Dice the red onion so nobody gets a giant chunk and cries.
Step 3: Make the Dressing
Whisk the mayo, sugar, vinegar, and salt together in a bowl. Taste it. If it needs a little more tang or sweetness, adjust. I sometimes sneak in a little extra vinegar if I’m in the mood.
Step 4: Toss It All Together
Want To Save This Recipe?
In a big bowl, combine the veggies, bacon, seeds, cheese, and dressing. Stir gently. You want everything coated, not mashed.
Step 5: Chill Out
Pop it in the fridge for an hour or so. It makes a difference, trust me. The flavors blend together, and it tastes even better cold.
Storage Options:
Store your Broccoli Cauliflower Salad in an airtight container in the fridge. It’ll keep for about 3 days, though I swear it never lasts that long at my house. After a day, the bacon softens a little, but it’s still delicious.
Variations and Substitutions:
- No Bacon? (I mean… why?) But okay, swap in crispy chickpeas or even veggie bacon.
- Dairy-free? Ditch the cheese or use a plant-based version.
- Different Seeds? Try pumpkin seeds or chopped nuts like almonds or pecans.
- Sweeten It Up: Add dried cranberries or raisins if you like a sweet bite.
- Make It Vegan: Use vegan mayo and skip the bacon or use a meatless alternative.
What to Serve with Broccoli Cauliflower Salad?
- Burgers and Dogs: It’s the perfect backyard BBQ sidekick.
- Grilled Chicken or Pork Chops: Balance that smoky flavor.
- Holiday Roasts: Turkey, ham—this salad brings a fresh crunch to heavier meals.
- Soup & Salad Night: Pair it with tomato soup or chicken
noodle for a comforting dinner.
Frequently Asked Questions:
Can I make this ahead?
Yes! Actually, I recommend it. Give it a few hours in the fridge to let those flavors hang out and get cozy.
Can I freeze it?
Nope. Fresh is best here. Freezing will mess with the texture and make it a sad, soggy mess.
How do I make it lighter?
Use a low-fat or vegan mayo, skip the cheese, or go light on the bacon. But honestly? Life’s short. Eat the salad.
I’d love to hear if you try this Broccoli Cauliflower Salad! Did you make it for a potluck? A quiet family dinner? Or maybe you just made a batch and ate it straight out of the bowl standing at the fridge. (No judgment. Been there.)
Drop me a comment below and tell me how you made it your own. Can’t wait to hear your spin on it!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Broccoli Cauliflower Salad
Ingredients
- 12 slices bacon cooked and crumbled
- 1 head fresh broccoli diced
- 1 head cauliflower chopped
- 1/2 red onion diced
- 3/4 c sunflower seeds
- 1 c cubed cheese
- 3/4 c light mayo
- 2 tbsp sugar
- 2 tbsp red wine vinegar or salad vinegar
- 1/4 tsp salt
Instructions
- Let's get started by preparing the ingredients. Begin by cooking the bacon until it becomes crispy and then crumble it into pieces. Next dice the broccoli. Cauliflower into bite portions and also dice half of a red onion.
- Now let's combine all the ingredients in a bowl. Mix together the bacon, diced broccoli, chopped cauliflower, diced onion, sunflower seeds and cubed cheese.
- In a bowl we'll make the dressing. Whisk together some mayo, sugar, red wine vinegar and salt until they are well combined.
- Once the dressing is ready pour it over the mixture in the bowl. Toss everything together gently to ensure that every ingredient is evenly coated with the dressing.
- To enhance the flavors more refrigerate the salad for a while before serving. This will allow all the flavors to blend together perfectly.
- Now it's time to enjoy your Broccoli Cauliflower Salad! It has a crunch that you're sure to love.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
