Broccoli Cauliflower Salad
This cool and creamy broccoli cauliflower salad is a refreshing side dish, made with crunchy broccoli and cauliflower florets tossed with cheese and crumbled bacon in a rich, tangy dressing.
Servings: 12 servings
Ingredients
- 1 head broccoli (5 cups chopped, or 3 crowns)
- 1 head cauliflower (5 to 6 cups chopped)
- ½ cup red onion, finely chopped (about ½ small onion)
- ½ cup dried cranberries
- ¼ cup raw sunflower seeds, toasted (see note)
- ½ cup cooked and crumbled bacon (about 5 slices)
- 1 cup cubed (¼-inch) cheddar cheese (about 4 ounces)
Dressing:
- 1 cup mayonnaise
- 3 tablespoons granulated sugar
- 2 tablespoons white vinegar
- ½ teaspoon kosher salt (or to taste)
- ¼ teaspoon coarse ground black pepper (or to taste)
Instructions
- Wash the broccoli and cauliflower thoroughly; spin or pat dry. Chop roughly, discarding tough stems.1 head broccoli, 1 head cauliflower
- In a large mixing bowl, combine the broccoli and cauliflower florets with red onion, dried cranberries, sunflower seeds, bacon, and cheddar cheese. Stir to combine.½ cup red onion, finely chopped, ½ cup dried cranberries, ¼ cup raw sunflower seeds, toasted, ½ cup cooked and crumbled bacon, 1 cup cubed (¼-inch) cheddar cheese
- In a separate bowl, whisk together the mayonnaise, sugar, vinegar, salt, and pepper. Taste and adjust the seasoning as needed.1 cup mayonnaise, 3 tablespoons granulated sugar, 2 tablespoons white vinegar, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
- Pour the prepared dressing over the salad ingredients. Gently toss everything together until the vegetables and other ingredients are evenly coated with the dressing.
- Cover the bowl with plastic wrap or a lid. Refrigerate for at least an hour and stir before serving.
Notes
- To toast sunflower seeds: Put them into a dry small skillet. Over medium low heat, toast until golden brown, stirring frequently. Transfer to a clean plate to cool. If you prefer, buy roasted sunflower seeds (unsalted) instead.
- Lower fat alternative: If desired, substitute plain Greek yogurt for up to half of the mayonnaise.
- Vegetarian/vegan options: To make this salad vegetarian, omit the bacon; make it vegan by omitting the bacon and cheese, and using a vegan mayonnaise.
Nutrition
Serving: 1cup | Calories: 263kcal | Carbohydrates: 15g | Protein: 7g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 22mg | Sodium: 388mg | Potassium: 369mg | Fiber: 3g | Sugar: 9g | Vitamin A: 426IU | Vitamin C: 69mg | Calcium: 108mg | Iron: 1mg
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