This broccoli cauliflower salad recipe will have everyone saying wow! Creamy dressing and spicy mix-ins work magic with crunchy veggies.
Here’s a fun summer salad recipe that we’ll eat our fill of: Cauliflower and Broccoli Salad! Crispy broccoli and cauliflower are smothered in a creamy, tangy dressing, then paired with sun-dried tomatoes, toasted pine nuts, and feta. We recently brought this to a cookout and when someone said “Wow!” after the first bite, we knew it was a winner. It’s similar to that vintage Bacon Cheddar Salad, but with a twist!
Ingredients in broccoli cauliflower salad
Do you have a head of broccoli and a head of cauliflower? Those are the main components of this Broccoli Cauliflower Salad, and it’s complemented with a creamy dressing and some fun mix-ins. Since we eat a lot of vegetarian foods around here, we ditched the bacon in favor of meaty sundried tomatoes. Toasted pine nuts add great flair here, although you can also use sunflower seeds. These are the ingredients you will need:
- Broccoli
- Cauliflower
- Red onion
- sun dried tomatoes
- feta cheese
- Pine nuts (or sunflower seeds)
- Mayonnaise
- Lemon juice
- Sugar
- dijon mustard
- Salt
for the nuts
Pine nuts can be pricey, but they add a unique flavor to this Broccoli Cauliflower Salad! If you can find them, it’s worth it. Here are some notes:
- Don’t skip the toasting; highlights the flavor. Roasting the nuts for a few minutes in a pan really brings out their nutty flavor. We tried unroasted and it was much less tasty.
- Or use sunflower seeds or toasted almonds! Sunflower seeds are traditional in this classic salad. Or if you still want the nutty crunch you can use sliced toasted almonds.
Service and Storage Notes
This Broccoli Cauliflower Salad tastes great right out of the box, or you can refrigerate it and let the flavors meld before serving. Leftovers keep refrigerated for up to 3 days.
If you’re making the salad ahead of time, add the walnuts just before serving. This keeps them fresher and crisper.
Ways to Serve Broccoli Cauliflower Salad
This Broccoli Cauliflower Salad recipe is extremely versatile and works with many different dishes! It is ideal as a summer salad, but it works in any season. Here are some ideas:
More Broccoli and Cauliflower Recipes
This Broccoli and Cauliflower Salad is the perfect easy-to-make salad for all your meals! Here are some ideas to try more broccoli recipes and cauliflower recipes:
This cauliflower and broccoli salad recipe is…
Vegetarian and gluten free.
Description
This broccoli cauliflower salad recipe will have everyone saying wow! Creamy dressing and spicy mix-ins work magic with crunchy veggies.
- 4 cups small broccoli florets
- 4 cups small cauliflower florets
- ¼ cup chopped red onion
- ¼ cup jarred sun-dried tomatoes, drained and finely chopped
- ¼ cup pine nuts (or sunflower seeds)
- 1 cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon sugar
- 1 tsp dijon mustard
- ¾ teaspoon salt, divided
- ½ cup feta crumbles
- Chop broccoli, cauliflower, red onion, and sun-dried tomatoes as above and place in a large bowl.
- Toast the pine nuts: place the nuts in a dry skillet (without oil) over medium heat. Heat, shaking the pan and stirring frequently with a wooden spoon, until the nuts are fragrant and golden brown, about 3 minutes. Immediately remove from heat and transfer to a plate to stop cooking.
- In a medium bowl, whisk together the mayonnaise, lemon juice, sugar, Dijon mustard, and ¼ teaspoon kosher salt. Add it to the vegetables and stir to combine.
- Add toasted pine nuts and feta. Taste and add a pinch or two more of salt if needed. Serve immediately or refrigerate until serving time. Store refrigerated for up to 3 days (if making ahead, add pine nuts directly before serving).
- Category: Salad
- Method: without cooking
- Kitchen: Salad
- Diet: Vegetarian
Keywords: Broccoli and cauliflower salad, broccoli and cauliflower salad, broccoli and cauliflower salad, broccoli and cauliflower salad recipe, cauliflower and broccoli salad
