This simple, flavorful broccoli cauliflower salad comes together in under 20 minutes and is loaded with crunchy, sweet, and savory ingredients. Fresh broccoli and cauliflower florets pair with dried cranberries, sliced almonds, cubed cheese, and crispy bacon, all tossed in a tangy dressing—perfect for picnics, potlucks, or weekday sides.
When produce is at its best, salads become an easy go-to. This broccoli cauliflower salad is a fresh, crowd-pleasing option that’s easy to customize and great hot-weather fare.
Simple salad recipes are a versatile addition to any meal. This version is a modern twist on a classic Midwest favorite and will be a welcome addition to any grill-out this season.
Why You Will Love This Broccoli Cauliflower Salad
- A lively update on a classic salad—bright, crunchy, and balanced.
- Easily customized to suit dietary needs or what’s in your pantry.
- Can be made a day ahead for stress-free entertaining.
- Naturally gluten free and simple to make vegan or allergy-friendly.
- Great for family gatherings, potlucks, and summer barbecues.
Ingredient Notes and Substitutions
- Cheese: Gruyere is excellent here, but a white cheddar or Gouda also works well. Small cubes hold up better than shredded cheese in this salad.
- Vinegar: Apple cider vinegar is my preference; white or red wine vinegar can be used in a pinch.
- Broccoli and cauliflower: I don’t blanch them for this salad—raw bite-sized florets provide the best crunch.
- Dairy swap: Use sour cream instead of Greek yogurt if you prefer.
- Single-veg option: You can make this with only broccoli or only cauliflower if desired.
Recipe Variations
- Add protein: Stir in cubed rotisserie chicken, grilled shrimp, or chopped hard-boiled eggs.
- Extra vegetables: Shredded carrots, diced bell pepper, or sliced mushrooms all work well.
- Other mix-ins: Chopped figs, dates, golden raisins, or crunchy sesame sticks add interest.
- Nut alternatives: Use sunflower seeds or pepitas for nut allergies, or swap in pecans or walnuts.
- Cheese swaps: Crumbled feta or goat cheese are tasty alternatives.
- Plant-based: Replace mayonnaise and yogurt with plant-based mayo and omit or use plant-based cheese.
How To Make It
Step 1: Chop and prepare all ingredients. Cut broccoli and cauliflower into small, bite-sized pieces. Cook bacon to your preferred level of crispness—baking on a parchment-lined sheet pan at 400°F for 15–20 minutes yields extra-crispy bacon. Cool and chop or crumble before adding to the salad.
Step 2: In a large bowl, combine the broccoli, cauliflower, bacon, red onion, dried cranberries, sliced almonds, and cubed cheese.
Step 3: Whisk the dressing ingredients—mayonnaise, Greek yogurt (or sour cream), apple cider vinegar, honey or sugar, Dijon mustard, salt, and pepper—until smooth. Taste and adjust seasoning if needed.
Step 4: Pour about 3/4 of the dressing over the salad and toss to combine. Add more dressing as needed, or reserve the remainder to dress just before serving for a fresher finish.
Step 5: Chill for about 30 minutes to allow flavors to meld, though the salad can be enjoyed immediately if needed.
Recipe Tips
- Add almonds just before serving if you plan to make the salad a day ahead—this keeps them crisp. Toss them in about 15 minutes before serving.
- Chop finely: Smaller broccoli and cauliflower pieces are easier to eat and get better coverage from the dressing.
- Save time: Use pre-cooked bacon, pre-washed and chopped florets, or store-bought creamy coleslaw dressing when pressed for time.
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days. Texture holds up well, though almonds may soften by day four. This salad does not freeze well—avoid freezing to preserve texture and flavor.
Other Salad Recipes
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Tortellini Caprese Salad
Salads
Easy Lemon Orzo Salad With Feta
Salads
Vegan Chickpea “Tuna” Salad
Salads
Avocado Ranch Tuna Salad
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Broccoli Cauliflower Salad
Ingredients
- 4 c broccoli florets, chopped to bite sized pieces
- 4 c cauliflower florets, chopped to bite sized pieces
- 8 slices bacon*, chopped
- ½ red onion, small diced
- ¾ c dried cranberries
- 1 c slices almonds, lightly toasted if preferred
- 6 oz. small cubed white cheddar or Gouda cheese, cut in about ¼ – ½ inch cubes
Dressing
- ¾ c mayonnaise
- ¼ c Greek yogurt or sour cream
- 2 tbsp apple cider vinegar
- 2-3 tbsp honey or sugar
- ½ tsp Dijon mustard
- ½ tsp sea salt, adjust to taste
- ½ tsp pepper
Instructions
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Chop and prepare all ingredients. Cut broccoli and cauliflower into small, bite-sized pieces. Cook bacon to your liking—baking at 400°F for 15–20 minutes gives extra crispness.
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Combine broccoli, cauliflower, bacon, red onion, cranberries, almonds, and cubed cheese in a large bowl.
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Whisk dressing ingredients until smooth and adjust seasoning to taste.
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Pour about ¾ of the dressing over the salad and toss. Add more if needed or reserve extra to dress before serving.
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Chill about 30 minutes for flavors to meld, or serve immediately if short on time.
Notes
Storage: Refrigerate leftovers in an airtight container for 3–4 days; almonds may soften over time. Do not freeze.
Make ahead tip: If preparing a day ahead, add almonds shortly before serving to keep them crunchy.
Time savers: Use pre-cooked bacon, pre-chopped florets, or a store-bought creamy dressing when pressed for time.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Did you enjoy this recipe? Have a question?Leave a comment below!