This Broccoli Cauliflower Salad is such a great bowl of food to have in the fridge during the week. It will keep for 3-4 days, and that makes a great dish for meal prepping. A perfect way to sneak in some extra veggies into your diet!
Ingredients for this salad
While visiting my local farmer's market, I discovered the colored cauliflowers as shown below. Using them raw in this Broccoli Cauliflower Salad is a great way to show off their colors. Using regular cauliflower is more than ok here, since the flavor is identical.
The difference in the colored cauliflower is going to come down it's nutritional values. The orange cauliflower contains carotenoids, similar to carrots. The carotenoids transforms into vitamin A. The purple cauliflower contains the antioxidant anthocyanin, similar to blueberries.
- Red Onion
- Dried Cranberries
- Bacon Bits
- Roasted Pumpkin Seeds
- Cheddar Cheese
- Sour Cream
- White Wine Vinegar
You can definitely make your life easier by buying precut broccoli and cauliflower, although you may still need to cut them down into smaller bite sized pieces. Buying ready to serve bacon bits is also a shortcut you can use in this recipe.
See recipe card for quantities.
Simple steps to prepare the salad
First off, cook your bacon slices so they can cool down before chopping up the cooked bacon for the salad.
Cut the broccoli and cauliflower into bite size pieces. Chop up the piece of red onion finely. Place them in a large bowl.
Add the dried cranberries and roasted pumpkin seed in the bowl with the prepared vegetables.
Chop up the cooked bacon to make your bacon bits and grate the cheese.
Prepare the dressing by whisking all of it's ingredients together in a bowl.
When all your ingredients are ready, toss them all together in the large bowl.
- White Wine Vinegar - Replace with regular or apple cider vinegar
- Sour Cream - Replace Sour Cream with plain Greek Yogurt
- Brown Sugar - You can also use granulated sugar or coconut sugar
This recipe also works very well if you want to just use broccoli. Simply substitute the same of the cauliflower with bite-sized broccoli florets.
This recipe stores very well, and is even better when made the day before. Keeping it refrigerated is a container with lid, will keep it for 3-4 days. Do not freeze the salad due to the nature of its ingredients.
Broccoli Cauliflower Salad
- 3 Cups Broccoli cut in bite-sized florets
- 3 Cups Cauliflower cut in bite-sized florets
- 4 Strips Bacon to make ½ cup of bacon bits
- ⅓ Cup Roasted Pumpkin Seeds
- ⅓ Cup Red Onion chopped small
- ⅓ Cup Dried Cranberries craisins
- 1 ½ Cups Grated Cheddar Cheese
- ½ Cup Mayonnaise
- ¼ Cup Sour Cream
- 1 Tbsp White Wine Vinegar or apple cider vinegar
- 1 tablespoon Brown Sugar
- ½ teaspoon Salt
- In a non stick frying pan on medium-high heat, cook the bacon strips according to the instructions on the package. Once cooked, remove from the pan onto a plate lined with paper towel to soak up up any extra grease, and reserve.
- Prepare your cauliflower and broccoli by cutting them down into bite-sized florets. At the same time, chop up your red onion. When prepared, place these three ingredients in a large bowl.
- Gather your dried cranberries and roasted pumpkin seeds. Place them in the large bowl, on top of your vegetables.
- Chop up your bacon to make bacon bits and grate your cheese if needed. Place both ingredients in the large bowl with the rest of the ingredients.
- To make the dressing, simply whisk together all of the its ingredients in a small bowl, until smooth.
- An hour before serving, toss the dressing into the salad until everything is well coated. This can also be done, up to a day before serving.