Totally Amazing Broccoli Cauliflower Salad Recipe – Quick & Easy!

I love my Broccoli Cauliflower Salad With Raisins because it’s the easiest salad recipe that turns simple ingredients into a crowd-pleasing side that even gets kids excited to eat raw veggies.

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I love serving this Totally Amazing Broccoli Cauliflower Salad Recipe at potlucks because people always ask for a second spoon. I toss bright broccoli florets and crumble in bacon for a salty pop, then fold in sharp cheddar when I want that extra comfort.

It’s so easy even kids who refuse veggies will dig in, and honestly I can’t predict which part they’ll love most. Some friends call it Broccoli Cauliflower Salad Healthy while others insist it’s a Creamy Broccoli Cauliflower Bacon Salad, and either way it’s become my go to crowd pleaser that disappears fast.

Ingredients

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Broccoli: Crunchy, high in fiber and vitamin C, adds fresh bite and earthy notes.
Cauliflower: Mild, low calorie, offers fiber and vitamin K, soaks up dressing nicely.
Cheddar cheese: Sharp cheddar adds protein, rich flavor and salty tang, makes it feel indulgent.
Bacon: Crispy bacon gives smoky salt, adds lots of fat and savory crunch.
Sunflower seeds or almonds: Nuts bring crunch, healthy fats and some protein, little nutty flavor.
Dried cranberries or raisins: Sweet chew from dried fruit, adds carbs and a bright tart sweetness.
Mayonnaise and Greek yogurt: Creamy dressing base, mayo adds richness, yogurt brings tang and less fat.
Apple cider vinegar and sugar: Vinegar gives sour zip, sugar balances with sweet, rounds the dressing.

Ingredient Quantities

4 cups broccoli florets (about 1 medium head)

4 cups cauliflower florets (about 1 medium head)

1 cup shredded sharp cheddar cheese

1/2 cup finely chopped red onion

8 slices bacon, cooked and crumbled

1/2 cup sunflower seeds or slivered almonds

1/2 cup dried cranberries or raisins

1 cup mayonnaise

1/2 cup sour cream or plain Greek yogurt

2 tablespoons apple cider vinegar

2 tablespoons granulated sugar

Salt and freshly ground black pepper to taste

2 green onions, thinly sliced (optional)

How to Make this

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1. Cook the 8 bacon slices in a skillet over medium heat until crisp, drain on paper towels and crumble; save a teaspoon of the bacon grease if you want a little extra smoky flavor in the salad dressing.

2. Cut or break about 4 cups broccoli florets and 4 cups cauliflower florets into bite sized pieces, rinse and drain well; smaller pieces are easier for kids to eat.

3. In a large bowl add 1 cup shredded sharp cheddar, 1/2 cup finely chopped red onion, the crumbled bacon, 1/2 cup sunflower seeds or slivered almonds, and 1/2 cup dried cranberries or raisins.

4. Make the dressing by whisking together 1 cup mayonnaise, 1/2 cup sour cream or plain Greek yogurt, 2 tablespoons apple cider vinegar, 2 tablespoons granulated sugar, and salt and freshly ground black pepper to taste until the sugar is dissolved.

5. Add the raw broccoli and cauliflower to the bowl with the mix ins, then pour the dressing over the top.

6. Gently toss everything until well coated, using a spatula or salad tongs so you dont smash the florets.

7. Taste and adjust seasoning if needed, more salt, pepper, or a splash more vinegar for brightness.

8. Stir in 2 green onions thinly sliced if using, then cover and chill at least 1 hour so flavors meld; overnight is even better.

9. Give the salad a final stir before serving, garnish with a little extra shredded cheddar or seeds if you like, and serve cold.

Tip: if someone doesnt like very crunchy veggies, blanch florets 30 to 60 seconds in boiling water then plunge into ice water before draining and using.

Equipment Needed

1. Large skillet or frying pan for cooking the bacon
2. Plate and paper towels for draining and crumbling bacon
3. Cutting board and a sharp chef knife for florets and onion youll want it sharp
4. Colander or salad spinner to rinse and drain broccoli and cauliflower
5. Large mixing bowl to combine everything
6. Measuring cups and spoons for the mayo, sour cream, vinegar, sugar etc
7. Whisk for the dressing and a fork or spoon as backup
8. Spatula or salad tongs to gently toss, plus a grater if your cheddar is not pre grated
9. Optional: saucepan and a bowl of ice for quick blanching, and a sealable container for chilling overnight

FAQ

Can I use raw broccoli and cauliflower or should I cook them? A: You can totally use them raw, thats actually how the salad gets its crunch. If you want them a bit softer or brighter, blanch 1-2 minutes in boiling water then shock in ice water, drain well before mixing.

How far ahead can I make this salad? A: Make the dressing up to 2 days ahead, chop the veggies a day ahead if you want. But toss everything together only 30 minutes before serving for best texture. Stored in an airtight container it keeps 3 to 4 days in the fridge. Not great for freezing.

What can I use instead of mayo or sour cream? A: Plain Greek yogurt works great for tang and less fat, or use vegan mayo and dairy-free yogurt for a vegan version. You can also do half mayo half yogurt to keep creaminess while cutting calories.

How do I keep the salad from getting soggy? A: Pat the florets dry, add dressing sparingly and toss right before serving, keep bacon and seeds separate until last minute. Salt draws out water so season gently until just before serving.

What can I swap for nuts or seeds if someone has allergies? A: Try toasted pumpkin seeds or roasted chickpeas for crunch, or just extra crumbled bacon or cheddar. If allergies are severe, leave seeds out completely and add extra texture with thinly sliced bell pepper.

Can I make this vegetarian or vegan? A: Yes. For vegetarian skip or replace bacon with smoked tempeh or crispy fried mushrooms. For vegan use vegan mayo, dairy-free yogurt and a plant based cheddar or omit cheese. Flavor will be a little different but still tasty.

Totally Amazing Broccoli Cauliflower Salad Recipe – Quick & Easy! Substitutions and Variations

Broccoli florets: swap for shredded Brussels sprouts, broccolini florets, or blanched green beans, thinly sliced gives similar crunch
Cauliflower florets: use Romanesco for the same bite and look, or grated jicama for extra crisp and a milder flavor
Bacon, cooked and crumbled: try cooked pancetta, smoked salmon for a different smoky note, or smoked tempeh if you want it vegetarian
Mayonnaise: replace with plain Greek yogurt for a lighter dressing, vegan mayo for dairy free, or a simple olive oil and lemon vinaigrette if you want less creaminess

Pro Tips

Pro tips:

1) Cook bacon on a wire rack in a baking sheet instead of in a pan so it cooks evenly and stays crisp. Crumble most of it right before serving, and save a little for garnish so you keep some crunch. If you want a touch of smoke in the dressing, stir in just 1 teaspoon of the bacon fat, not more or the dressing will get greasy.

2) Toast the sunflower seeds or slivered almonds in a dry skillet until they’re golden and smell nutty, then cool before adding. Toasting makes a big flavor and texture jump, and if you have kids chop the almonds a bit so they arent a choking hazard.

3) Brighten the dressing with acid and cut the sugar. Swap a few tablespoons of mayo for Greek yogurt to lighten it up, add a teaspoon of Dijon or a squeeze of lemon for bite, and start with 1 tablespoon sugar, tasting as you go. Little adjustments like this keep the salad from tasting overly sweet or heavy.

4) Prep smart so it doesnt get soggy. Wash and dry florets very well, or blanch 30 seconds then shock in ice water if you want them softer. If making ahead, store the dressing separate and toss right before serving, or reserve a handful of seeds and bacon to add at the last minute to preserve crunch.

Totally Amazing Broccoli Cauliflower Salad Recipe – Quick & Easy!

Recipe by Tessa Jones

0.0 from 0 votes

I love my Broccoli Cauliflower Salad With Raisins because it’s the easiest salad recipe that turns simple ingredients into a crowd-pleasing side that even gets kids excited to eat raw veggies.

Servings

servings

Calories

558

kcal

Equipment: 1. Large skillet or frying pan for cooking the bacon
2. Plate and paper towels for draining and crumbling bacon
3. Cutting board and a sharp chef knife for florets and onion youll want it sharp
4. Colander or salad spinner to rinse and drain broccoli and cauliflower
5. Large mixing bowl to combine everything
6. Measuring cups and spoons for the mayo, sour cream, vinegar, sugar etc
7. Whisk for the dressing and a fork or spoon as backup
8. Spatula or salad tongs to gently toss, plus a grater if your cheddar is not pre grated
9. Optional: saucepan and a bowl of ice for quick blanching, and a sealable container for chilling overnight

Ingredients

4 cups broccoli florets (about 1 medium head)
4 cups cauliflower florets (about 1 medium head)
1 cup shredded sharp cheddar cheese
1/2 cup finely chopped red onion
8 slices bacon, cooked and crumbled
1/2 cup sunflower seeds or slivered almonds
1/2 cup dried cranberries or raisins
1 cup mayonnaise
1/2 cup sour cream or plain Greek yogurt
2 tablespoons apple cider vinegar
2 tablespoons granulated sugar
Salt and freshly ground black pepper to taste
2 green onions, thinly sliced (optional)

Directions

Cook the 8 bacon slices in a skillet over medium heat until crisp, drain on paper towels and crumble; save a teaspoon of the bacon grease if you want a little extra smoky flavor in the salad dressing.
Cut or break about 4 cups broccoli florets and 4 cups cauliflower florets into bite sized pieces, rinse and drain well; smaller pieces are easier for kids to eat.
In a large bowl add 1 cup shredded sharp cheddar, 1/2 cup finely chopped red onion, the crumbled bacon, 1/2 cup sunflower seeds or slivered almonds, and 1/2 cup dried cranberries or raisins.
Make the dressing by whisking together 1 cup mayonnaise, 1/2 cup sour cream or plain Greek yogurt, 2 tablespoons apple cider vinegar, 2 tablespoons granulated sugar, and salt and freshly ground black pepper to taste until the sugar is dissolved.
Add the raw broccoli and cauliflower to the bowl with the mix ins, then pour the dressing over the top.
Gently toss everything until well coated, using a spatula or salad tongs so you dont smash the florets.
Taste and adjust seasoning if needed, more salt, pepper, or a splash more vinegar for brightness.
Stir in 2 green onions thinly sliced if using, then cover and chill at least 1 hour so flavors meld; overnight is even better.
Give the salad a final stir before serving, garnish with a little extra shredded cheddar or seeds if you like, and serve cold.
Tip: if someone doesnt like very crunchy veggies, blanch florets 30 to 60 seconds in boiling water then plunge into ice water before draining and using.

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.