Easy Broccoli Cauliflower Salad Recipe

Broccoli Cauliflower Salad in a white bowl.

5 from 1 vote

This quick and Easy Broccoli Cauliflower Salad Recipe with a homemade creamy dressing combines tasty ingredients for a no-cook side dish perfect for any occasion.

Prep Time20

Cook Time0

Total Time20

Course: Salad, Side Dish

Cuisine: American

Servings: servings

Calories: 312kcal

Author: Gina Abernathy

Ingredients

Salad

4 cups Broccoli Florets cut into bite size pieces, rinsed and dry
2 cups Cauliflower Florets cut into bite size pieces, rinsed and dry
1 medium Red Onion diced small
2.5 oz. package Real Bacon Bits or 6 strips cooked bacon
1 cup Dried Cranberries
½ cup Salted and Roasted Sunflower Kernels

Creamy Dressing

1 cup Mayonnaise
½ cup Sour Cream
3 Tablespoons Apple Cider Vinegar
3 Tablespoons Sugar
Salt and Pepper to taste

Instructions

Gather the ingredients. Rinse and chop the broccoli and cauliflower. You only need the florets of both. Add to a large bowl.
Dice the onion small. Add to the salad bowl.
Add bacon bits, sunflower kernels, and dried cranberries to a large bowl. Mix the ingredients well.
In a small bowl add all of the dressing ingredients and whisk until combined.
Pour the dressing over the top of the salad and mix until all are combined.
Refrigerate until ready to serve.

Notes

Storage: Store any leftover salad in an airtight container in the refrigerator. The salad will keep for up to 3 days, and the flavors often improve the next day as they meld together. Give it a good stir before serving.

To Serve: This Broccoli Cauliflower Salad is best served chilled. It’s a great side dish for grilled meats, sandwiches, or as part of a larger salad spread. It’s also a fantastic option for potlucks and picnics, and it can be easily transported for lunch in a mason jar or an airtight container.

Nutritional estimates do not include sunflower kernels.

Nutrition