Dinner

Broccoli Cauliflower Salad Recipe

ByThomas Greene January 15, 2026January 15, 2026

Introduction

This Broccoli Cauliflower Salad is a fresh and crunchy side dish packed with flavor and texture. Made with raw vegetables, crispy bacon, and a tangy, creamy dressing, it’s a perfect salad for potlucks or a light lunch.

A clear glass bowl filled with a colorful broccoli and cauliflower salad sits on a white marbled surface with a red-striped cloth nearby. The salad has many layers, starting with bright green broccoli and white cauliflower florets as the base. Scattered among the vegetables are small pieces of crispy bacon and finely chopped red onions, adding spots of brown and purple. On top, there is a generous layer of thin, shredded orange cheddar cheese and some sunflower seeds giving a crunchy texture. The bowl rests on a wooden board, and to the side, there is a wooden spoon partially visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 head of cauliflower (cut into florets)
3 small heads of broccoli (cut into florets, about 4 cups)
12 slices of bacon (diced and cooked)
1/2 cup shredded cheddar cheese
1/4 cup sunflower seeds
1/2 small red onion (diced)
1 cup mayonnaise (light mayonnaise can be used)
2 tablespoons red wine vinegar
2 tablespoons sugar
1/2 teaspoon kosher salt

Instructions

Step 1: Note that the broccoli and cauliflower are eaten raw in this salad. The dressing softens them slightly, enhancing their flavor and texture.
Step 2: In a large bowl, combine the cauliflower florets, broccoli florets, cooked bacon, shredded cheddar cheese, sunflower seeds, and diced red onion.
Step 3: In a separate small bowl, whisk together mayonnaise, red wine vinegar, sugar, and kosher salt until the dressing is smooth and well combined.
Step 4: Pour the dressing over the vegetable and bacon mixture. Toss gently to coat all ingredients evenly with the dressing.

Tips & Variations

For extra crunch, add chopped celery or toasted almonds. You can also substitute pumpkin seeds for sunflower seeds.
Use turkey bacon or omit bacon for a vegetarian version; adding smoked paprika to the dressing can add a nice smoky flavor.
The salad tastes even better after chilling in the fridge for an hour or two, allowing flavors to meld.

Storage

Store the salad covered in the refrigerator for up to 3 days. If it thickens after chilling, gently stir in a little extra mayonnaise or a splash of milk before serving. Consume within 3 days for the best texture and freshness.

How to Serve

A clear glass bowl filled with a salad of broccoli and cauliflower florets as the base layer, showing green and white colors with a rough texture. On top, there are small pieces of crispy bacon with a reddish-brown color, scattered with chopped purple-red onions. The dish is finished with a generous layer of bright orange shredded cheddar cheese and sprinkled light brown sunflower seeds, adding a crunchy texture. A dark wooden spoon rests on the left side inside the bowl, and the bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli or cauliflower for this salad?

Fresh broccoli and cauliflower are best for this salad since they provide a crisp texture. Frozen vegetables tend to be softer and release water when thawed, which can make the salad soggy.

Is it okay to prepare this salad in advance?

Yes, preparing the salad a few hours ahead allows the flavors to develop and the vegetables to soften slightly. Just make sure to store it covered in the refrigerator until ready to serve.