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Broccoli Cauliflower Salad
nibbleboard.com/recipes/broccoli-cauliflower-salad
Ingredients
Ingredients
- 1 large head of broccoli (about 4 cups florets)
- 1 medium head of cauliflower (about 4 cups florets)
- 6-8 slices thick-cut bacon
- ½ small red onion, finely diced
- ¼ cup dried cranberries
- ¼ cup roasted salted sunflower seeds
Dressing
- ¾ cup mayonnaise
- 1½ tablespoons red wine vinegar
- 1½ tablespoons sugar
- ⅛ teaspoon garlic powder
- ⅛ teaspoon dried dill
- ½ teaspoon sea salt, or to taste
- ¼ teaspoon freshly cracked black pepper
Instructions
- Whisk together the mayonnaise, red wine vinegar, sugar, salt, pepper, garlic powder, and dried dill in a small bowl or glass jar until smooth. Taste and adjust the vinegar and sugar to your preference — the dressing should be tangy-sweet with a slight kick.
- Cook the bacon in a large skillet over medium heat, flipping occasionally, until crispy and golden brown on both sides.
- Transfer the bacon to a paper towel-lined plate to drain. Once cool enough to handle, chop or crumble into small bits.
- Chop the broccoli and cauliflower into small, bite-sized florets — roughly the size of a grape. Smaller pieces grab more dressing and are easier to eat.
- Toss the broccoli florets, cauliflower florets, diced red onion, and dried cranberries together in a large bowl.
- Pour about half the dressing over the salad and toss until everything is evenly coated. Reserve the rest.
- Cover and refrigerate for at least 30 minutes to let the flavors meld and the dressing soften the florets slightly.
- Just before serving, add the bacon crumbles and sunflower seeds. Drizzle with more dressing to taste and toss gently. Serve cold.
Nutrition per Serving
409Calories
14gProtein
14gCarbs
34gFat
Chef Tips
- Soak the diced red onion in ice water for 10 minutes before adding if you find raw onion too sharp — it mellows the bite without losing the crunch.
- Cut the florets small and uniform. Grape-sized pieces coat better and make every forkful balanced.
- Always add bacon and sunflower seeds right before serving so they stay crispy. The dressing will soften them if they sit too long.
- Make the dressing a day ahead — it actually tastes better after the flavors have time to marry in the fridge.
- Swap Greek yogurt for half the mayo if you want a lighter dressing with extra tang.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. The salad will soften over time but remains delicious.