Broccoli and Cauliflower Salad Recipe
Broccoli and Cauliflower Salad Recipe
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Broccoli and Cauliflower Salad Recipe
This Broccoli and Cauliflower Salad Recipe is a refreshing, healthy dish packed with crunchy vegetables, tangy dressing, and wholesome flavors. Perfect as a side dish or light lunch, this salad is easy to prepare and loaded with nutrients. Whether for a summer BBQ or a holiday feast, it’s a crowd pleaser you’ll make over and over.
Description
Looking for the perfect salad that’s both nutritious and delicious. This Broccoli and Cauliflower Salad Recipe is the answer. Bursting with fresh, crunchy vegetables and balanced by a creamy dressing, it’s a versatile dish that fits almost any occasion.
Broccoli and cauliflower are power packed vegetables that provide essential vitamins, minerals, and antioxidants. Combined with the right mix of ingredients like dried cranberries, sunflower seeds, and a creamy tangy dressing, this salad offers the perfect mix of texture and flavor.
You’ll love how simple it is to prepare, taking just 15 minutes of prep time. And the best part. It’s low carb, gluten free, and easily customizable. Add protein like grilled chicken or chickpeas to make it a main dish, or enjoy it as is for a refreshing side.
Whether you’re meal prepping for the week or hosting a dinner party, this broccoli and cauliflower salad recipe will be a favorite addition to your menu.
Looking for a refreshing and easy broccoli and cauliflower salad recipe. This vibrant dish combines crisp broccoli, tender cauliflower, crunchy almonds, and tangy cranberries, all tossed in a creamy dressing. Perfect as a side dish for barbecues, potlucks, or weekday dinners, this salad is packed with nutrients and flavor. The blend of fresh vegetables and sweet and savory toppings creates a satisfying crunch in every bite. Ready in under 20 minutes, this broccoli and cauliflower salad recipe is both quick and delicious. Impress your family and guests with this crowd-pleasing dish that’s healthy, versatile, and oh so tasty.
Ingredients
For the Salad:
- 2 cups broccoli florets, chopped
- 2 cups cauliflower florets, chopped
- 1/2 cup red onion, finely diced
- 1/2 cup shredded carrots (optional for extra color)
- 1/2 cup dried cranberries
- 1/4 cup sunflower seeds or slivered almonds
- 1/2 cup shredded cheddar cheese (optional)
For the Dressing:
- 1/2 cup mayonnaise (or Greek yogurt for a lighter option)
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup (adjust to taste)
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Prepare the Vegetables: Wash and chop the broccoli and cauliflower into small, bite sized florets. Finely dice the red onion and shred the carrots (if using).
- Mix the Salad Base: In a large mixing bowl, combine broccoli, cauliflower, red onion, carrots, dried cranberries, and sunflower seeds. If using shredded cheddar cheese, add it at this step.
- Make the Dressing: In a separate small bowl, whisk together mayonnaise, apple cider vinegar, honey, garlic powder, salt, and pepper. Adjust seasoning to taste.
- Combine Salad and Dressing: Pour the dressing over the salad mixture. Toss everything thoroughly to ensure the vegetables are evenly coated with the dressing.
- Chill and Serve: Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled as a side dish or light meal.
Notes
- Customizations: Add cooked bacon bits, grilled chicken, or chickpeas for extra protein.
Swap dried cranberries with raisins or chopped dates for a different sweetness. - Make Ahead: This salad can be made up to a day in advance. Store it in an airtight container in the refrigerator.
- Storage: Keep leftovers in the fridge for up to 3 days. The vegetables may soften slightly but will still taste great.
Broccoli and Cauliflower Salad Recipe
Ingredients
- For the Salad:
- 2 cups broccoli florets chopped
- 2 cups cauliflower florets chopped
- 1/2 cup red onion finely diced
- 1/2 cup shredded carrots optional for extra color
- 1/2 cup dried cranberries
- 1/4 cup sunflower seeds or slivered almonds
- 1/2 cup shredded cheddar cheese optional
- For the Dressing:
- 1/2 cup mayonnaise or Greek yogurt for a lighter option
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup adjust to taste
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Prepare the Vegetables: Wash and chop the broccoli and cauliflower into small, bite sized florets. Finely dice the red onion and shred the carrots (if using).
- Mix the Salad Base: In a large mixing bowl, combine broccoli, cauliflower, red onion, carrots, dried cranberries, and sunflower seeds. If using shredded cheddar cheese, add it at this step.
- Make the Dressing: In a separate small bowl, whisk together mayonnaise, apple cider vinegar, honey, garlic powder, salt, and pepper. Adjust seasoning to taste.
- Combine Salad and Dressing: Pour the dressing over the salad mixture. Toss everything thoroughly to ensure the vegetables are evenly coated with the dressing.
- Chill and Serve: Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled as a side dish or light meal.
Notes
- Customizations: Add cooked bacon bits, grilled chicken, or chickpeas for extra protein. Swap dried cranberries with raisins or chopped dates for a different sweetness.
- Make Ahead: This salad can be made up to a day in advance. Store it in an airtight container in the refrigerator.
- Storage: Keep leftovers in the fridge for up to 3 days. The vegetables may soften slightly but will still taste great.
