Broccoli cauliflower salad fans, hear me out. You know that classic potluck panic when you’re just staring at an empty bowl, praying inspiration will show up? Yeah—been there. That’s why I always lean into this broccoli cauliflower salad recipe. It’s basically my foodie lifesaver. It’s quick, uses simple stuff I usually have lying around, and people always ask for the recipe. If you’re itching for more easy meal ideas, check out my guide on quick salad prep and browse these tasty family-friendly side dishes for inspiration.
Ingredients
Okay, grab a pen (or just screenshot this). This isn’t fancy stuff, promise.
- 2 cups broccoli florets (just chop ‘em bite-sized, no rules)
- 2 cups cauliflower florets
- 1/2 cup red onion, chopped, but if you hate onion, skip it (I do sometimes)
- 1/2 cup shredded cheddar cheese (or more—no shame here)
- 6 slices of crispy bacon, crumbled (okay, real bacon is best, but you do you)
- A big handful of sunflower seeds for crunch
For the dressing (it’s creamy but not too heavy):
- 1 cup real mayo (no fake stuff or miracles, please)
- 2 tablespoons sugar (don’t even try to leave this out)
- 2 tablespoons apple cider vinegar for a little bite
How to Make Broccoli Cauliflower Salad
Here’s where I get a bit silly because it’s almost too easy. Start out by tossing your broccoli and cauliflower into a huge bowl. Trust me, way easier to mix it all up, and less mess. Sprinkle your onions, cheddar, bacon, and seeds on top.
Now, whisk that mayo, sugar, and vinegar in a small bowl. Pour it right over the veggies. I use a big spoon and just… go wild. Mix until there’s dressing on everything. Stick it in the fridge, covered, for half an hour if you have time. Magic. The veggies soften a tad and flavors get friendly.
Honestly? I’ve straight-up eaten this standing at the fridge. No shame. But it’s better after chilling. And if you end up making a double batch (it happens to the best of us), folks always ask to take some home.
“I’ve tried so many salads, but this one’s a keeper. It’s always gone in minutes at family get-togethers!” – Jenny P.
Nutrition Facts
You probably want the numbers. Fine, let’s get nerdy for a sec. This broccoli cauliflower salad packs plenty of veggie goodness, some healthy fats from the seeds and mayo, and protein thanks to bacon and cheese. It’s not low-calorie, but hey—good food is worth it.
Per one cup serving (rough guess, okay):
- Calories: Around 220
- Protein: Approx 7g (depends on how heavy you go with cheese)
- Fat: Maybe 16g
- Fiber: 2g
- Sugar: 5g
If you switch to low-fat dressing, bacon bits, or reduce the cheese, you could dial back those numbers. Personally, I go all in when I want comfort.
Recipe Tips
Let’s get real. This broccoli cauliflower salad isn’t rocket science, but a few little things make a difference.
Big tip up front: Cut the florets small. Like, bite-sized, not dinosaur-sized—makes it way easier to eat. If you’re feeling lazy, buy pre-cut veggie bags and just dump ‘em in. Taste the dressing before you dump it on everything. Sometimes I add an extra shot of vinegar or sugar depending how my tastebuds are feeling that day.
You can make it the day before, just keep the dressing and veggies separate. If you’re traveling with it (picnic vibes), keep it chilly and toss it all together before serving. Leftovers? Chilling overnight honestly just makes it better. Whack it in a sealed container and grab a bowl whenever the mood strikes.
| Nutrient | Amount per Serving (1 cup) | % Daily Value |
|---|---|---|
| Calories | 220 | 11% |
| Protein | 7g | 14% |
| Total Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Total Carbohydrates | 18g | 6% |
| Dietary Fiber | 2g | 8% |
| Sugars | 5g | |
| Vitamin C | Brisk! | 50% |
Variations
Man, this is the best part. You can twist this broccoli cauliflower salad about fifty different ways and it’ll still be delicious.
Try adding cherry tomatoes for a summer vibe, or swap cheddar for feta if you want a tangy kick. I’ve thrown in green peas before (oddly tasty—try it). Ditch the bacon for diced ham, or honestly leave the meat out and it still knocks it out of the park. Like a creamier salad? Add a spoonful of Greek yogurt to your dressing. No sunflower seeds? Slivered almonds work. Heck, pile on whatever nuts are hiding in your pantry.
Plus, if you’re feeding a crowd, just double everything—you’ll never have regrets. Oh, and sometimes I toss in dried cranberries for fun. Looks fancy, tastes awesome.
Serving Suggestions
Let’s be honest, this broccoli cauliflower salad goes with just about anything. Try these:
- Pairs perfectly with BBQ or grilled chicken (especially on a hot day)
- Makes a knockout addition to your potluck table, trust me
- Great for lunchboxes if you keep dressing separate till you eat
- Works even as a midnight fridge snack, no judgment here
Common Questions
Can I use frozen broccoli and cauliflower?
You could but it gets watery fast. Stick to fresh for best crunch.
Can I make this salad ahead of time?
Yup, but add the dressing closer to serving, unless you want super soft veggies.
How long does this keep in the fridge?
About 3-4 days in a sealed container. Gets just a little softer each day.
Is there a way to make it lighter?
Use light mayo, swap out some bacon for turkey bacon, or skip cheese.
What other nuts or seeds work if I don’t have sunflower?
Try pumpkin seeds, chopped almonds, or even walnuts. It’s pretty forgiving.
Let’s Wrap Up – Try This Salad!
So, there you have it—my go-to broccoli cauliflower salad. It’s simple, quick, and honestly, just as fancy as any five-star restaurant (okay, maybe not that fancy—but still amazing). Don’t be afraid to riff on it, and if you want more ideas, definitely peek at this Broccoli Cauliflower Salad – Simple Joy for fun takes, or see another fresh Broccoli Cauliflower Salad Recipe if you’re feeling adventurous. Go on, make it tonight. You’ll totally crave it again tomorrow!
Broccoli Cauliflower Salad
Ingredients
Method
- In a large bowl, toss the broccoli and cauliflower together.
- Add the chopped onion, cheddar cheese, crumbled bacon, and sunflower seeds on top.
- In a small bowl, whisk together the mayo, sugar, and apple cider vinegar.
- Pour the dressing over the salad and mix until evenly coated.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
