This broccoli cauliflower salad is crunchy, refreshing, and flavorful, with crushed walnuts, smoky bacon, sweet dried cranberries, and a creamy homemade Dijon dressing. It’s easy to make, only takes 15 minutes, and pairs well with any meal.
One of my favorite foods to eat is a well-balanced salad. That’s exactly what this broccoli cauliflower salad recipe is. It’s fresh and crunchy, with loads of vegetables, but also rich, with crispy bacon and a creamy homemade salad dressing. It’s got hints of sweetness from honey and dried cranberries, and earthy, nutty flavors from walnuts and sunflower seeds. The dressing has a bite from Dijon mustard. All around, this is one of my favorite side salad recipes that doubles as a light lunch.
Why You Should Make This Easy Broccoli & Cauliflower Salad
- Easy to make. This salad only takes 15 minutes to pull together!
- Delicious textures. You have a refreshing crunch from broccoli and cauliflower florets, met with salty crumbled bacon, crunchy nuts and seeds, and chewy, sweet dried cranberries. It's truly a salad with a bit of everything.
- Versatile. Whether I'm eating this broccoli and cauliflower salad as a side dish or as its own meal, it always satisfies.
- Adaptable. Swap the regular bacon with plant-based tempeh bacon and use vegan mayonnaise with agave instead of honey in the dressing to make a vegan version. Or, change up the add-ins any way you'd like.
Ingredients Needed
Here are all the ingredients that you need to make this bacon and veggie salad. Check out the recipe card at the bottom of the page to see the exact amounts for each ingredient.
- Broccoli and cauliflower florets – Choose firm, crisp heads of broccoli and cauliflower without any blemishes or browning. Chop the florets into bite-sized pieces.
- Red onion – You can also use a white onion or a shallot.
- Sunflower seeds – Make sure to use unsalted sunflower seeds. You can use another seed, like pepitas or pumpkin seeds.
- Walnuts – Swap the walnuts with chopped pecans or slivered almonds if you'd like.
- Dried cranberries – Raisins or currants also work.
- Bacon – Cooked to a crisp using your preferred method. I like to cook up a quick batch of air fryer bacon.
- Mayonnaise – I like avocado oil-based mayo, but use whichever you have on hand. Make the dressing with vegan mayo if needed.
- Dijon mustard – Brown mustard or stone-ground mustard is a good alternative.
- Honey – Swap with agave, date syrup, or maple syrup as a vegan alternative.
- Sea salt and black pepper – Use freshly-cracked black pepper.
How to Make This Broccoli Cauliflower Salad
Here’s how to make this amazing and refreshing salad in 15 minutes or less.
- Mix the ingredients. Place the broccoli, cauliflower, onion, sunflower seeds, walnuts, dried cranberries, and bacon in a mixing bowl. Toss to combine.
- Make the dressing. Put the avocado mayonnaise, mustard, honey, salt, and pepper in a bowl, and mix.
- Assemble. Add the dressing to the salad and toss to combine. Make sure the broccoli and cauliflower are well coated, and then you’re done!
Recipe Tips
- Make consistent cuts. Try to cut all of your broccoli and cauliflower pieces into similar sizes. That will make the salad look better, but it will also ensure that each vegetable has the same amount of dressing on it.
- Chill the salad. You can serve this broccoli and cauliflower salad as soon as you’re done making it. However, I think it’s even better if you let it chill in the fridge for at least an hour. This gives the flavors lots of time to meld together, and the salad will have a stronger taste.
- Get creative. Feel free to play with this recipe as much as you want. You can use different types of nuts, seeds, and dried fruit, and you can add other fresh ingredients, like herbs or berries. Don’t feel like you have to stick to the recipe exactly.
What to Serve With Broccoli & Cauliflower Salad
I’ll be honest, sometimes I snack on this crunchy salad all by itself. But I think it’s best served as a side dish with a hearty entree, like vegan meatloaf, pecan-crusted salmon, or quinoa-stuffed eggplant. To make this broccoli cauliflower salad into a meal, top it with crispy herb-crusted baked tofu or juicy Greek yogurt marinated chicken.
How to Store Leftovers
- Keep refrigerated. This salad will last in the fridge for up to 5 days. Just make sure to store it in an airtight container or cover it in plastic wrap. If the salad gets too watery, just pour off some of the liquid from the bottom. I do not recommend freezing this broccoli cauliflower salad. The texture of the vegetables will be a little funky if you freeze the salad and then thaw it.
More Easy Salad Recipes
Broccoli & Cauliflower Salad
Ingredients
- 1/3 pound broccoli florets , chopped into bite-sized pieces
- 1/3 pound cauliflower florets , chopped into bite-sized pieces
- ¼ medium red onion , chopped
- ½ cup toasted sunflower seeds
- ¾ cup walnuts , chopped
- ½ cup dried cranberries
- 8 slices bacon , cooked and crumbled
- ½ cup mayonnaise (I like avocado oil mayonnaise)
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
Instructions
- In a large mixing bowl, toss together the broccoli, cauliflower, red onions, toasted sunflower seeds, walnuts, dried cranberries, and bacon
- In a small mixing bowl, mix together the mayonnaise, Dijon mustard, honey, sea salt, and ground black pepper.
- Add the avocado mayonnaise mixture to the broccoli and cauliflower mixture and toss to coat.
Notes
- For best results, make the salad ahead of time and let it chill in the fridge for at least an hour before serving.
- Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Nutrition
