Broccoli & Cauliflower Salad
This broccoli and cauliflower salad with bacon, walnuts, and cranberries is refreshing, creamy, and crunchy. It's ready to eat in 15 minutes or less!
Servings: 8 servings
Calories: 354kcal
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
Serving: 1cup | Calories: 354kcal | Carbohydrates: 15g | Protein: 7g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 435mg | Potassium: 282mg | Fiber: 3g | Sugar: 9g | Vitamin A: 144IU | Vitamin C: 27mg | Calcium: 37mg | Iron: 1mg