This easy broccoli cauliflower salad is my go-to for family gatherings. Loaded with crisp broccoli and cauliflower, shredded cheddar, dried cranberries, crunchy walnuts, and crispy bacon, it’s tossed in a sweet-tangy creamy dressing that brings everything together. Serve it at potlucks, picnics, or holiday meals — it’s also fantastic as leftovers since the flavors deepen after chilling.
Why You’ll Love This Recipe
This broccoli cauliflower salad uses simple, accessible ingredients and comes together quickly. Raw broccoli and cauliflower keep a satisfying crunch, while the creamy dressing balances sweet and tangy notes. The salad is easy to adapt — lighten the dressing, swap nuts or seeds, or omit the bacon for a vegetarian version.
Ingredients
- Fresh broccoli: cut into bite-size florets for crunch.
- Cauliflower florets: raw cauliflower adds texture and holds up well to dressing.
- Red onion: diced small for a bit of sharpness and color.
- Sharp cheddar: shredded for savory balance.
- Dried cranberries: add sweetness and chew.
- Crispy bacon: cooked and crumbled for smoky, salty flavor (or use vegetarian bacon or omit).
- Walnuts: chopped for crunch; sunflower or pumpkin seeds work too.
- Mayonnaise: creates the creamy base; mix with Greek yogurt or sour cream to lighten if desired.
- White vinegar: gives the dressing tang; apple cider or red wine vinegar can be substituted.
- White sugar: balances the acid; you can use a sugar substitute or maple syrup.
- Salt and pepper to taste.
How to Make Broccoli Cauliflower Salad
This salad is best when prepared and chilled ahead so the flavors meld. The method is straightforward and requires just a few simple steps.
- Step 1: In a large bowl combine 2 cups broccoli florets, 2 cups cauliflower florets, 6 slices cooked, crumbled bacon, 1/4 cup diced red onion, 1/2 cup dried cranberries, 1.5 cups shredded sharp cheddar, and 1/2 cup chopped walnuts. Toss gently to mix.
- Step 2: In a small bowl whisk together 1 cup mayonnaise, 2 tablespoons white vinegar, and 1/4 cup white sugar until smooth. Adjust sugar and vinegar to taste if you prefer sweeter or tangier.
- Step 3: Pour the dressing over the vegetable mixture and stir gently to coat. Refrigerate at least 1 hour before serving so flavors develop. Stir again just before serving.
The full ingredient amounts and step-by-step instructions are listed in the recipe card below for easy reference.
Substitutions and Variations
- Swap walnuts for pecans, slivered almonds, or seeds (sunflower or pumpkin) for a different crunch.
- Replace part of the mayonnaise with Greek yogurt or sour cream to reduce calories and add tang.
- Use apple cider vinegar, red wine vinegar, or a squeeze of lemon instead of white vinegar.
- Add chopped green onions or bell peppers for extra color and freshness.
- Use raisins in place of dried cranberries if preferred.
- Omit bacon for a vegetarian option or add cooked chicken to make it a main-dish salad.
Crissy’s Best Tips
- Chill the salad for at least an hour before serving — it tastes even better the next day.
- Cut broccoli and cauliflower into bite-size pieces so the dressing coats evenly.
- If prepping ahead, store the dressing separately and toss it in just before serving to keep the veggies extra crisp.
- Shred cheddar yourself for better texture and flavor than pre-shredded cheese.
- For extra texture, sprinkle seeds on top just before serving.
- Reduce sugar or use a sugar substitute if you prefer less sweetness. A small drizzle of maple syrup is a nice alternative.
- A splash of olive oil in the dressing can add silkiness and depth.
More Salads You’ll Love
If you enjoy this crunchy vegetable salad, try other family-friendly favorites like classic broccoli salad or a creamy macaroni salad. These types of salads are reliable choices for gatherings and potlucks.
How to Store Cauliflower Broccoli Salad
Store leftovers in an airtight container in the refrigerator for up to three days. The dressing will soften the vegetables over time, but the flavor remains delicious. Give the salad a quick stir before serving to redistribute the dressing.
Frequently Asked Questions
Can you make broccoli cauliflower salad ahead of time?
Yes. Making it the day before improves the flavor as the dressing marinates the vegetables.
Can I use frozen broccoli or cauliflower?
Fresh vegetables are recommended because frozen-and-thawed produce loses much of its crisp texture.
Is this salad suitable for a low-calorie diet?
Broccoli and cauliflower are low-calorie vegetables. To lighten the salad, replace some or all of the mayonnaise with Greek yogurt or sour cream and use a sugar substitute.
Can I add other ingredients?
Absolutely. Chopped green onions, extra seeds, diced peppers, or a squeeze of lemon juice in the dressing all make excellent additions.
Broccoli Cauliflower Salad
Ingredients
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 6 slices bacon cooked, crumbled
- 1/4 cup red onion diced small
- 1/2 cup dried cranberries
- 1.5 cups sharp cheddar cheese shredded
- 1/2 cup walnuts chopped
- 1 cup mayonnaise
- 2 tablespoons white vinegar
- 1/4 cup white sugar
- Salt and pepper to taste
Instructions
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In a large bowl, mix together the cauliflower, broccoli, crumbled bacon, red onion, dried cranberries, shredded cheddar, and walnuts.
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In a small bowl, whisk together the mayonnaise, vinegar, and sugar until smooth. Pour the dressing over the vegetable mixture and stir gently to coat. Chill at least 1 hour before serving.
Nutrition
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Calories: 417 kcal
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Carbohydrates: 18 g
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Protein: 10 g
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Fat: 35 g
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Saturated Fat: 9 g
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Sodium: 433 mg
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Fiber: 2 g
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Sugar: 13 g
Nutrition values are estimates and should not replace medical advice. Servings are approximate and depend on portion size.
Did you make this?
I would love to hear from you! Leave your review below and share how you customized the salad.