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Close up of broccoli cauliflower salad

Broccoli Cauliflower Salad

This broccoli cauliflower salad is full of flavor, with crisp fresh broccoli and cauliflower, plenty of crispy bacon, shredded cheddar cheese, chopped red onion, and crunchy sunflower seeds, all tossed in a creamy dressing. The perfect side dish for potlucks, picnics, or anytime you're craving a flavorful fresh veggie salad.
Prep: 15 minutes
Cook: 0 minutes
Chill Time 2 hours
Total: 2 hours 15 minutes
Yield:8 servings

Equipment

  • Large bowl
  • whisk
  • Large spoon or silicone spatula

Ingredients

For the Dressing

For the Salad

  • 4 cups fresh broccoli diced, approximately 1 head
  • 4 cups fresh cauliflower florets approximately 1 head
  • 1 cup sharp cheddar cheese thickly shredded
  • ½ of one red onion chopped
  • ½ cup bacon cooked, crumbled
  • ½ cup salted sunflower seeds

Instructions

  • In large bowl, whisk together all ingredients for dressing.
  • Add broccoli and cauliflower to bowl. Stir until completely coated in dressing.
    Broccoli and cauliflower florets in a large mixing bowl with dressing.
  • Add cheese, onion, bacon, and sunflower seeds. Stir to incorporate, then cover and chill for 2 hours, or serve immediately.

Notes

  • You can use any sweetener you like best for this salad. We recommend honey, but white sugar, erythritol, Swerve, and monk fruit would all work well!
  • Make it Vegetarian: Leave out the bacon, or use vegan bacon.
  • Make it Vegan: Use vegan mayonnaise, sour cream, & cheddar, and use agave, maple syrup, or Swerve instead of honey. Leave out the bacon, or use vegan bacon.
 
Recipe yields approximately 8 one-cup servings. Nutritional values shown reflect information for 1 serving. Macros may vary slightly depending on the specific brands of ingredients used.

Nutrition

Serving Size: 1cup | Calories: 370kcal | Protein: 10g | Fat: 32g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 490mg | Potassium: 396mg | Total Carbs: 13g | Fiber: 3g | Sugar: 7g | Net Carbs: 10g | Vitamin A: 490IU | Vitamin C: 65mg | Calcium: 153mg | Iron: 1mg
Recipe By:Cheryl Malik