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Broccoli and Cauliflower Salad Recipe
Emily

Broccoli and Cauliflower Salad

This crunchy Broccoli and Cauliflower Salad combines fresh veggies, cheddar cheese, bacon, sunflower seeds, and dried cranberries, all tossed in a creamy apple cider vinegar dressing. A perfect balance of savory, sweet, and tangy flavors!
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups fresh broccoli florets
  • 2 cups fresh cauliflower florets
  • 0.5 cup shredded cheddar cheese
  • 0.25 cup red onion, finely diced
  • 0.5 cup cooked and crumbled bacon (optional)
  • 0.5 cup sunflower seeds (or chopped almonds)
  • 0.5 cup dried cranberries (optional)
  • 0.75 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 2 tbsp sugar (or honey)
  • Salt and black pepper, to taste

Equipment

  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • knife and cutting board
  • refrigerator

Method
 

  1. Wash and chop the broccoli and cauliflower into small bite-sized florets.
  2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth.
  3. In a large mixing bowl, combine the broccoli, cauliflower, red onion, shredded cheese, bacon, sunflower seeds, and dried cranberries.
  4. Pour the dressing over the salad and toss well to coat everything evenly.
  5. Cover and refrigerate for at least 1 hour before serving to let the flavors meld.

Notes

Make it lighter by using Greek yogurt in place of part of the mayo. For a vegetarian version, skip the bacon or replace it with smoked almonds. This salad tastes even better after chilling for a few hours.