Broccoli Cauliflower Salad (+Video)
Broccoli Cauliflower Salad is packed with veggies, bacon, onions, sunflower seeds and other delicious ingredients all tossed in an easy, creamy homemade dressing!
A REFRESHING AND EASY SIDE DISH
Looking for a delicious potluck salad to add to your meal rotation? Look no further than this flavorful Broccoli Cauliflower Salad. This simple dish is packed with fresh veggies, crunchy sunflower seeds and a tangy dressing! It’s the perfect combination of flavors that will tantalize the taste buds and impress the entire table. This is just so good on every level, it covers all the bases, crunchy, creamy, sweet, savory, slightly tart – a winner all around! Plus, it’s not a heavy salad so it’s perfect for those easy, breezy spring and summer gatherings!
FREQUENTLY ASKED QUESTIONS:
If in a hurry you can skip or lower the chill time, but letting it chill for the full hour really lets the flavors meld together and creates the perfect, tasty dish so try to be patient if you can.
This salad is packed with various flavors and textures already, but if you want to sweeten it up some, try adding some raisins or dried cranberries.
Certainly! I think a white cheddar, provolone, gouda or mozzarella would be fantastic if you aren’t really wanting basic cheddar.
Yes! You can prepare this and keep it covered in the fridge for up to 24 hours. However, I would wait to add the bacon until you’re ready to serve it so the bacon stays crispy.
Keep leftovers covered in an airtight container in the fridge for up to a week. However, I do have to remind you that bacon will get soggy when it is doused in dressing. If you plan on storing it, wait to add the bacon. Don’t mix it in, just add to individual servings so it won’t get soggy.
Don’t try to freeze this since it has mayo.
This is a good side dish or potluck dish to take to events and occasions. It would go great with other sides, like:
– Tuna Macaroni Salad
– Summer Corn Salad
– Taco Pasta Salad
– Ham Salad Pinwheels
– Kale Salad
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- mayonnaise – I prefer mayonnaise not Miracle Whip but use what you like
- granulated sugar – it’s a very small amount for the entire dish but it gives the dressing a sort of sweet and sour flavor (like cole slaw)
- grated parmesan cheese – you can use the stuff in the green can or freshly grate it yourself
- red wine vinegar – this offs great depth of flavor, you can use white or apple cider but it will change the taste
- garlic powder
- black pepper
- broccoli florets – you want to make sure these are in small enough bite size pieces to make it easier to eat
- cauliflower florets – just like the broccoli, cut it up small enough to be easy to eat
- bacon – you can cook off the bacon or you can use store-bought bacon pieces in the bags
- sharp cheddar cheese – I think freshly grated is best but if you’re short on time, you can sue the bagged stuff
- sunflower seeds – you want to look for roasted sunflower seeds, not raw – I also prefer the salted ones
- red onion – this is optional, I chop it up really fine so it doesn’t overwhelm the other flavors
HOW TO MAKE BROCCOLI CAULIFLOWER SALAD:
Whisk together the mayonnaise, sugar, parmesan cheese, red wine vinegar, garlic powder, and black pepper in a very large bowl.
To the bowl, add the broccoli, cauliflower, cooked bacon, cheddar cheese cubes, sunflower seeds, and red onion.
Toss well so all the ingredients are coated in the dressing.
Cover with plastic wrap and place in the fridge for at least 1 hour. Give it a good stir again, then serve.
CRAVING MORE RECIPES?
Broccoli Cauliflower Salad (+Video)
Ingredients
For the dressing:
- 1 ½ cups mayonnaise
- ⅓ cup granulated sugar
- 3 Tablespoons grated parmesan cheese
- 1 ½ Tablespoons red wine vinegar
- ¾ teaspoon garlic powder
- ½ teaspoon black pepper
For the salad:
- 1 pound broccoli florets, cut into bite-sized pieces
- 1 pound cauliflower florets, cut into bite-sized pieces
- 1 pound bacon, cooked crispy and crumbled
- 8 ounce block sharp cheddar cheese, cut into small cubes
- ¾ cup sunflower seeds
- ¼ cup finely chopped red onion
Instructions
- Whisk together the mayonnaise, sugar, parmesan cheese, red wine vinegar, garlic powder, and black pepper in a very large bowl.
- To the bowl, add the broccoli, cauliflower, cooked bacon, cheddar cheese cubes, sunflower seeds, and red onion.
- Toss well so all the ingredients are coated in the dressing.
- Cover with plastic wrap and place in the fridge for at least 1 hour. Give it a good stir again, then serve.
Video
Notes
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- If you’re in a pinch, you can serve the salad right away but I find chilling it for at least an hour helps the flavors combine and it’s best when cold.
- The dressing will pool at the bottom of the dish as it sits so I always give it a good stir before enjoying another portion.
- If you wanted to add another sweet element, raisins or cranberries would go very well in this.
- I would also use white cheddar, provolone or mozzarella.
- Keeps in the fridge for up to 1 week, but the longer it sits the soggier the bacon gets, so if you don’t like that idea, I would keep the bacon on the side and just add it to each portion as it is served.
- I do not suggest freezing.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Curious if you mean literally a pound of the florets from the broccoli and cauliflower each weighing a pound, as in no stem weight etc. Can make a difference. Delicious salad, I also made dairy free, using vegan mayo, very tasty.