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Broccoli Cauliflower Salad
Broccoli Cauliflower Salad is a fresh, crunchy, and nutritious dish that's perfect for potlucks, family dinners, or meal prep. Packed with vitamins and fiber, this salad combines raw broccoli and cauliflower with a tangy, creamy dressing that perfectly balances the vegetables' earthy flavors. The addition of nuts, seeds, and dried fruits gives it a delightful crunch and a hint of sweetness, making it a healthy and satisfying side dish. Not only is it delicious, but it's also gluten-free and can be easily made dairy-free or vegan with simple substitutions.
Equipment
- Large mixing bowl
- Small bowl (for dressing)
- Whisk
- Sharp knife
- Cutting Board.
- Measuring Cups and Spoons
- Salad tongs (for tossing)
Ingredients
Salad:
- 3 cups broccoli florets chopped into bite-sized pieces
- 3 cups cauliflower florets chopped into bite-sized pieces
- ½ cup red onion finely diced
- ½ cup sunflower seeds or substitute with chopped almonds or walnuts
- ½ cup dried cranberries optional for sweetness
- ¼ cup shredded cheddar cheese optional, can use dairy-free cheese for a vegan option
- ¼ cup bacon bits optional, can omit for a vegetarian or vegan option
Dressing:
- ½ cup mayonnaise use vegan mayo for a dairy-free option
- 2 tbsp apple cider vinegar
- 1 tbsp honey or maple syrup for a vegan alternative
- 1 tsp Dijon mustard
- ¼ tsp garlic powder
- Salt and pepper to taste
Instructions
Prepare the Vegetables
- Wash and dry the broccoli and cauliflower florets.
- Cut the broccoli and cauliflower into small, bite-sized pieces and place them into a large mixing bowl.
- Dice the red onion finely and add it to the bowl with the veggies.
Add the Toppings
- Sprinkle the sunflower seeds (or nuts), dried cranberries, shredded cheddar cheese, and bacon bits over the vegetables.
- These toppings add texture and extra flavor to the salad, but feel free to adjust based on dietary preferences or allergies.
Make the Dressing
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey (or maple syrup), Dijon mustard, garlic powder, salt, and pepper.
- Taste and adjust the seasoning as needed. If you prefer a tangier flavor, add more vinegar; for a sweeter dressing, add more honey or maple syrup.
Toss the Salad
- Pour the dressing over the salad and toss well to ensure the vegetables are evenly coated.
- Use salad tongs or a large spoon to mix everything thoroughly, making sure the dressing covers every bite.
Chill and Serve
- Once the salad is tossed, let it chill in the fridge for at least 30 minutes before serving to allow the flavors to meld.
- Serve cold and enjoy as a side dish with grilled meats, sandwiches, or on its own as a light, healthy meal.
Notes
Tips
- Make Ahead: This salad is perfect for meal prep! It stays fresh for up to 3 days in the fridge. Store it in an airtight container and toss it again before serving.
- Customize It: Feel free to add or substitute ingredients. Want extra crunch? Add sliced almonds or pumpkin seeds. Looking for more protein? Add diced grilled chicken or tofu for a complete meal.
- Vegan Option: To make this salad vegan, use vegan mayonnaise and omit the bacon bits or use a plant-based bacon alternative.
Nutrition Information (Per Serving)
-
- Calories: 220 kcal
- Carbohydrates: 15g
- Protein: 6g
- Fat: 16g
- Fiber: 4g
- Sugar: 8g
- Sodium: 320mg