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This Broccoli Cauliflower Salad is crunchy, creamy, and packed with flavor! Crisp broccoli and cauliflower are tossed with dried cranberries, red onion, toasted almonds, and crispy turkey bacon in a tangy, slightly sweet creamy dressing. It’s an easy make-ahead side dish that’s perfect for potlucks, family dinners, and holiday gatherings.
Why You’ll Love This Broccoli and Cauliflower Salad
- Great texture in every bite: crunchy vegetables, toasted almonds, and crispy bacon keep things interesting from start to finish.
- Make-ahead friendly: it actually tastes better after chilling, making it perfect for prepping the day before a gathering.
- Balanced flavor: a creamy, tangy-sweet dressing ties together the cranberries, onion, and savory bacon.
- A lighter take on turkey bacon: using turkey bacon keeps the salad a little lighter without sacrificing that crispy, savory crunch.
Ingredients You’ll Need
How to Make Broccoli and Cauliflower Salad
Technique Tip: To Blanch or Not to Blanch
Blanching the broccoli and cauliflower briefly softens their raw edge and brightens their color, giving the salad a slightly more tender bite. If you prefer a crunchier, more raw-vegetable texture, you can skip this step entirely and go straight to assembling. Either way, make sure the florets are completely dry before adding the dressing, since extra moisture will water it down.
- Blanch the vegetables (optional): Blanch the broccoli and cauliflower in boiling water for 1 minute, then transfer to ice water. Drain and dry well. Skip this step if you prefer them raw and extra crunchy.
- Make the dressing: Whisk together the mayonnaise, sour cream, apple cider vinegar, honey, Dijon, garlic powder, salt, and pepper.
- Assemble: Combine the broccoli, cauliflower, red onion, and cranberries. Add the dressing and toss to coat.
- Chill: Refrigerate for at least 30 minutes.
Recipe Variations
- Sunflower Seed Broccoli Salad-Swap the almonds for toasted sunflower seeds for a nut-free version with a similar crunch.
- Cheddar Broccoli Salad-Stir in ½ cup shredded sharp cheddar for an extra layer of savory flavor.
- Classic Bacon Broccoli Salad-Use regular crispy pork bacon in place of turkey bacon for a richer, smokier flavor.
- Raisin Broccoli Salad-Replace the dried cranberries with raisins for a more traditional take on the classic version of this salad.
Serving Suggestions
- At a Potluck or BBQ-A crowd-pleasing side that travels well and can be made ahead of time.
- Alongside Grilled Chicken or Burgers-The creamy, tangy salad pairs well with anything smoky off the grill.
- As a Light Lunch-Add some grilled chicken or chickpeas on top to turn it into a more filling meal.
- With Sandwiches-A refreshing side that holds up well next to heartier sandwiches.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 3 days.
- Make-ahead tip: The salad (without the bacon and almonds) can be made up to a day in advance. Stir in the bacon and almonds just before serving for the best texture.
- Note: This salad isn’t recommended for freezing, since the creamy dressing and fresh vegetables don’t hold up well after thawing.
Frequently Asked Questions
No, blanching is entirely optional. It softens the vegetables slightly and brightens their color, but the salad is just as good made with raw, crunchy florets if you prefer that texture.
Yes, regular pork bacon works well and will give the salad a richer, smokier flavor. Cook it until crisp and chop it the same way as the turkey bacon.
Yes, Greek yogurt is a great substitute and adds a similar tang with a bit more protein. It works well as either a full or partial swap for the sour cream in the dressing.
More Salad Recipes
Give this broccoli and cauliflower salad a try, and if it turns out as creamy and crunchy as ours, come back and leave a star rating below — it helps other home cooks find this recipe too!
Broccoli and Cauliflower Salad
Ingredients
Salad
- 4 cups small broccoli florets
- 4 cups small cauliflower florets
- ½ cup finely diced red onion
- ½ cup dried cranberries
- ½ cup sliced almonds, toasted
- 6 slices turkey bacon, cooked until crisp and chopped
Creamy Dressing
- ¾ cup mayonnaise
- ¼ cup sour cream, or plain Greek yogurt
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Blanch the vegetables (optional): Bring a large pot of water to a boil. Add the broccoli and cauliflower florets and blanch for about 1 minute. Immediately transfer them to a bowl of ice water to stop the cooking. Drain and dry very thoroughly with paper towels or a clean kitchen towel. Allow to cool completely. Alternatively, skip this step and use the broccoli and cauliflower raw for a crunchier salad.
- Make the dressing: In a small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, honey, Dijon mustard, garlic powder, salt, and black pepper until smooth.
- Assemble the salad: Add the cooled broccoli and cauliflower to a large bowl with the red onion and dried cranberries. Pour the dressing over the salad and toss until evenly coated.
- Chill: Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
- Finish and serve: Just before serving, stir in the crispy turkey bacon and toasted almonds. Taste and adjust the salt and pepper if needed.
Notes
- Blanching is optional. For maximum crunch, use the broccoli and cauliflower raw. For slightly more tender vegetables, blanch the florets for about 1 minute, then immediately transfer them to ice water.
- Toast the almonds. Toasting brings out their flavor and gives the salad better crunch. Let them cool completely before adding.
- Keep the crunchy ingredients crisp. For the best texture, stir in the toasted almonds and crispy turkey bacon shortly before serving.
- Make ahead: The dressed broccoli, cauliflower, onion, and cranberries can be prepared up to 1 day ahead and refrigerated. Add the bacon and almonds before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The vegetables will gradually soften as they sit.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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