Broccoli and Cauliflower Salad

Broccoli cauliflower salad with creamy dressing, crispy turkey bacon, dried cranberries, toasted sliced almonds, and red onion.

Broccoli and Cauliflower Salad

This Broccoli Cauliflower Salad is crunchy, creamy, and loaded with cranberries, toasted almonds, red onion, and crispy turkey bacon. An easy side dish for potlucks, holidays, or family dinners.

Course: Salad

Cuisine: American

Keyword: broccoli cauliflower salad, salad with broccoli and cauliflower

Servings:

Author: Tatiana

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