This flavorful Broccoli Cauliflower Salad is loaded with cranberries, bacon, sunflower seeds, and cheddar and tossed with a zippy homemade dressing!
Backyard party and barbecue season is finally here!
That means tasty take along recipes are totally needed right now and I’m here to deliver this baller broccoli cauliflower salad to your faces.
This delish dish is essentially a revamp of my popular Broccoli Salad recipe with crunchy cauliflower thrown into the mix and I. Flipping. Love it.
The texture boost from the added cauliflower is absolutely fantastic and I’m so stoked for you to try it!
Here’s what you’ll need to make this scrumptious side dish:
salad ingredients
- broccoli
- cauliflower
- red onion
- dried cranberries
- roasted salted sunflower seeds
- bacon
- cheddar cheese
The quick and easy dressing is made with a few simple pantry staples: mayo, red wine vinegar, sugar, salt, pepper, garlic powder, and dried dill.
For the vinegar, feel free to use white wine vinegar, champagne vinegar, or apple cider vinegar if you need to make a swap.
For a vegetarian variation of this salad, you’re totally welcome to use vegetarian “bacon bits” in the recipe.
Broccoli Cauliflower Salad
This vibrant, veggie loaded salad can be enjoyed right away or chilled first. I love it both ways honestly! Sometimes I’ll make this as a side dish for Paul and I during the week and then save the remaining servings for our lunch the next day.
Q: Can i make this salad in advance for a party?
The meal preppiness of this salad makes it an excellent make-ahead salad and you can totally prep it in advance.
There are two options: 1. make the salad as written and store in an airtight container in the fridge until ready to serve. 2. For crispy bacon add the bacon just before serving, while storing the remaining salad in the fridge until needed.
Broccoli Cauliflower Salad
This rockin’ recipe yields approx. 10 servings if served at a party (where everyone takes a scoop for their plate) or around 6-8 larger side dish sized servings.
If you need more than 10 servings for a party or gathering, simply double the recipe to serve a larger crowd.
Ready to get your recipe on? This recipe card has a “PRINT” button and a “COOK-MODE” button built into it. I can’t wait for you to try this salad!
Broccoli Cauliflower Salad
Ingredients
- 1 large head of broccoli
- 1 head of cauliflower
- ½ a small red onion approx. ½-¾ cup, add to taste
- ½ cup dried cranberries
- 1 cup coarsely grated sharp cheddar cheese
- ½ cup roasted salted sunflower seeds
- 8 slices bacon (8-12 slices; to taste)
DRESSING
- 1 cup quality mayo
- 2 TBSP red wine vinegar
- 2 TBSP sugar
- ¼ tsp salt
- ⅛ tsp pepper
- ⅛ tsp garlic powder
- ⅛ tsp dried dill
Instructions
COOK THE BACON
- Cook bacon via your favorite method (pan-frying, baking, or air fryer) until crispy then drain on paper towels before chopping. Add to the salad just before serving for best results. Cook time will vary based on method chosen.
MAKE THE DRESSING
- Whisk together dressing ingredients in a small bowl. Set aside.
- NOTE: The dressing for these salads is traditionally sweetened a bit more. Feel free to sweeten to taste or add extra dried cranberries for sweetness. For a tangy broccoli salad you can replace 1/4 cup of the mayo with sour cream. My biggest tip would be to use a quality mayo like Duke's, Hellman's, or even homemade if preferred.
PREP THE SALAD
- Trim the broccoli and cauliflower and chop into small bite-sized pieces. Peel and finely dice onion.
- Add vegetables to a large bowl along with dried cranberries and coarsely grated cheddar cheese.
- Add *HALF* the dressing to the bowl and mix well.
CHILL + SERVE
- Chill salad for 30-60 minutes to amplify flavors. Place remaining dressing in fridge as well.
- After chilling, give the salad a taste and then add desired amount of additional dressing, to taste. Mix well.
- Top with sunflower seeds and crumbled bacon and mix to coat.
- Feel free to add any extra sunflower seeds, cranberries, red onion, and grated cheddar desired. Let your taste buds be your guide and feel free to amp up seasoning to taste too. Extra salt, pepper, dill and/or garlic powder may be added to taste.
Notes
Nutrition
I love this salad when the bacon is still crispy and everything is at maximum crunch factor but it’s still super tasty the next day!
In fact, I’ll often save some for an easy side or lunch the following day. This tasty Broccoli Cauliflower Salad can be prepared up to 1-3 days in advance if you’re in meal prep mode.
For parties, I’ll usually make it that morning and store it in the fridge while I get everything all prepped and ready. For crispy bacon you can make the bacon just before serving and add it at the end if you’d like. I’ve also had luck with making the bacon, storing it in the fridge all chopped and ready, then crisping it back up on a skillet for a minute or two before serving.
As written, this recipe is both gluten-free and grain-free.
If a dairy-free option is needed, you can skip the cheddar cheese and add a little extra bacon, sunflower seeds, or cranberries, whatever floats your boat!
Here are a few other broccoli salad variations of mine if you’re looking for a vegetarian or vegan version to make:
If you get a chance to try this broccoli cauliflower salad recipe, let me know!
Leave me a comment here (LOVE checking those daily!) and tag @PEASandCRAYONS on Instagram so I can happy dance over your tasty creations. I can’t wait to see what you whip up!
Questions & Reviews
Doubled the recipe for a church dinner and not a spoonful was left. It is excellent!
Ahh yay! I’m so happy the salad was enjoyed by all. Thanks Shirley!
I’ve tried several different versions of this recipe and I find this one hands down the very best.
Ahh yay! So happy to hear it!