I love how this Broccoli and Cauliflower Salad turns simple crunchy veggies into the creamy, tangy, crowd-pleasing side dish everyone keeps scooping up. It stays fresh for days, which makes it even more tempting to keep in the fridge.

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I’m obsessed with Broccoli Cauliflower Salad because it hits that crunchy, creamy, tangy thing I crave at cookouts, potlucks, and random Tuesday lunches. I love how the fresh bite stays bold instead of turning sad after a day in the fridge.

And the bacon? Salty little blasts in every forkful.

I like sharp cheddar cheese in there too, because it makes the whole bowl feel more satisfying without getting heavy. But what really gets me is how it keeps its texture, so I can keep sneaking bites straight from the container.

Cold, crunchy, ridiculously easy to love. All week long.

Ingredients

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Broccoli brings that fresh, crunchy bite that makes the salad feel legit healthy.
Cauliflower keeps things crisp and mild, so the creamy dressing really has room.
Sharp cheddar adds salty richness, and honestly, it makes everything more fun.
Bacon gives smoky crunch, because salads still deserve a little drama.
Toasted sunflower seeds add nutty crunch and make each bite less boring.
Dried cranberries or raisins bring chewy sweetness that balances the salty stuff.
Red onion adds a little bite, but it doesn’t take over.
Mayonnaise makes the dressing creamy, classic, and totally potluck-approved.
Sour cream or Greek yogurt adds tang and keeps it from feeling too heavy.
Apple cider vinegar cuts through the richness with a bright little zing.
Sugar softens the tang, so the dressing tastes balanced, not sharp.
Plus salt and pepper pull everything together like they always do.

Ingredient Quantities

4 cups broccoli florets (about 1 large head)

4 cups cauliflower florets (about 1 medium head)

1 cup sharp cheddar cheese, shredded

6 slices bacon, cooked crisp and crumbled (about 1 cup)

1/2 cup sunflower seeds, toasted

1/2 cup dried cranberries or raisins

1/4 cup red onion, finely chopped

3/4 cup mayonnaise

1/2 cup sour cream or plain Greek yogurt

2 tablespoons apple cider vinegar

2 tablespoons granulated sugar

1/2 teaspoon salt

1/4 teaspoon black pepper

How to Make this

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1. Cook bacon until crisp, drain on paper towels, crumble and set aside.

2. Toast sunflower seeds in a dry skillet over medium heat until lightly browned and fragrant, about 3 to 4 minutes; cool.

3. Chop broccoli and cauliflower into bite size florets and rinse well; drain thoroughly.

4. Finely chop red onion and shred the sharp cheddar.

5. In a large bowl whisk together mayonnaise, sour cream or Greek yogurt, apple cider vinegar, granulated sugar, salt, and black pepper until smooth.

6. Add broccoli, cauliflower, shredded cheddar, crumbled bacon, toasted sunflower seeds, dried cranberries or raisins, and chopped red onion to the bowl with the dressing.

7. Toss gently until all ingredients are evenly coated with the dressing.

8. Taste and adjust seasoning with more salt or pepper if needed.

9. Cover and chill at least 1 hour or overnight to allow flavors to meld; stir again before serving.

Equipment Needed

1. Large skillet for toasting seeds and cooking bacon
2. Baking sheet or plate lined with paper towels for draining bacon
3. Large mixing bowl for the salad and dressing
4. Whisk for emulsifying the dressing
5. Chef’s knife for chopping broccoli, cauliflower, and onion
6. Cutting board
7. Box grater or hand grater for shredding cheddar
8. Measuring cups and spoons for the dressing ingredients
9. Colander or salad spinner to drain the florets before tossing

FAQ

Can I make this salad ahead of time? A: Yes. Toss the vegetables with the dressing and mix-ins, refrigerate 4 to 24 hours. If you want extra crunch, add bacon and sunflower seeds just before serving.

How long does the salad keep in the fridge? A: Stored in an airtight container, it stays good 3 to 4 days. Expect the vegetables to soften slightly over time.

Can I make the dressing lighter? A: Substitute the sour cream and/or some of the mayonnaise with plain Greek yogurt for a tangier, lower fat dressing. Adjust sugar and vinegar to taste.

Are there good substitutions for dried cranberries or raisins? A: Chopped dried cherries, apricots, or golden raisins work well. For less sweetness, use finely diced apple or green grapes.

How can I make this nut and seed free? A: Omit the sunflower seeds. To add crunch, substitute with toasted pumpkin seeds or extra crumbled bacon if seeds must be avoided.

Any tips for toasting sunflower seeds and cooking bacon? A: Toast seeds in a dry skillet over medium heat for 3 to 5 minutes, stirring, until fragrant. For bacon, bake at 400 F on a rimmed sheet for 15 to 20 minutes until crisp, then drain and crumble.

Broccoli Cauliflower Salad Recipe Substitutions and Variations

Bacon: turkey bacon, diced pancetta, tempeh bacon, or sautéed mushrooms for a vegetarian option
Mayonnaise: plain Greek yogurt, mashed avocado, or a 50/50 mix of yogurt and light mayo
Sunflower seeds: pumpkin seeds, chopped almonds, or toasted walnuts
Dried cranberries or raisins: dried cherries, chopped dried apricots, or golden raisins

Pro Tips

– Make it crunchy and fresh: salt the broccoli and cauliflower lightly and let them sit in a colander for 15 minutes, then pat dry. That draws out a bit of moisture and firms the florets so they stay crisp under the creamy dressing.

– Balance the sweet and tangy: start with half the sugar called for and a tablespoon less vinegar, then taste after chilling. Dried fruit can vary in sweetness, and chilling often mutes flavors, so you can always add a touch more sugar or vinegar later.

– Keep the bacon texture: add most of the crumbled bacon right before serving rather than mixing it in overnight. That preserves the crispness and gives each bite a pop of savory contrast.

– Toast seeds and cool completely: warm seeds continue to release oil and can make the salad greasy. Toast them until fragrant, cool fully, then fold in so they stay firm and nutty.

Broccoli Cauliflower Salad Recipe

Recipe by Nicky Smith

0.0 from 0 votes

Servings

servings

Calories

452

kcal

Equipment: 1. Large skillet for toasting seeds and cooking bacon
2. Baking sheet or plate lined with paper towels for draining bacon
3. Large mixing bowl for the salad and dressing
4. Whisk for emulsifying the dressing
5. Chef’s knife for chopping broccoli, cauliflower, and onion
6. Cutting board
7. Box grater or hand grater for shredding cheddar
8. Measuring cups and spoons for the dressing ingredients
9. Colander or salad spinner to drain the florets before tossing

Ingredients

4 cups broccoli florets (about 1 large head)
4 cups cauliflower florets (about 1 medium head)
1 cup sharp cheddar cheese, shredded
6 slices bacon, cooked crisp and crumbled (about 1 cup)
1/2 cup sunflower seeds, toasted
1/2 cup dried cranberries or raisins
1/4 cup red onion, finely chopped
3/4 cup mayonnaise
1/2 cup sour cream or plain Greek yogurt
2 tablespoons apple cider vinegar
2 tablespoons granulated sugar
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions

Cook bacon until crisp, drain on paper towels, crumble and set aside.
Toast sunflower seeds in a dry skillet over medium heat until lightly browned and fragrant, about 3 to 4 minutes; cool.
Chop broccoli and cauliflower into bite size florets and rinse well; drain thoroughly.
Finely chop red onion and shred the sharp cheddar.
In a large bowl whisk together mayonnaise, sour cream or Greek yogurt, apple cider vinegar, granulated sugar, salt, and black pepper until smooth.
Add broccoli, cauliflower, shredded cheddar, crumbled bacon, toasted sunflower seeds, dried cranberries or raisins, and chopped red onion to the bowl with the dressing.
Toss gently until all ingredients are evenly coated with the dressing.
Taste and adjust seasoning with more salt or pepper if needed.
Cover and chill at least 1 hour or overnight to allow flavors to meld; stir again before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.