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This Easy Broccoli and Cauliflower Salad is the perfect side dish for any meal. It has so much texture from the crunchy veggies, sunflower seeds and bacon. Then it is tossed with a sweet and creamy dressing for the perfect balance.

What You Need
- Broccoli
- Cauliflower
- Bacon
- Red Onion
- Dried Cranberries
- Sunflower Seeds
- Mayo
- Plain Greek Yogurt
- Honey
- Salt & Pepper

Let’s Make Broccoli Cauliflower Salad
This is a brief rundown of the recipe, complete measurements and instructions can be found in the recipe card at the end of the post
- The first step is to cook your bacon. I like to cut it into bite sized pieces with kitchen shears and then cook in a large skillet. I then remove from the pan with a slotted spoon and let cool on a plate lined with paper towels
- The next step is to prep the remaining ingredients – chop the broccoli and cauliflower into florets, dice the red onion and chop the cooled bacon. Add to a large mixing bowl with the sunflower seeds and dried cranberries
- Now it’s time to make the dressing. I use a combination of mayo and greek yogurt to lighten it up, these get added to a bowl with honey. Use a whisk to mix until completely smooth. Pour the dressing over the salad and toss to fully combine. Season with salt and pepper and let sit in the fridge at least 30 minutes before serving (this recipe gets better the longer it sits)

Recipe Notes

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Easy Broccoli Cauliflower Salad
This Easy Broccoli and Cauliflower Salad is the perfect side dish for any meal. It has so much texture from the crunchy veggies, sunflower seeds and bacon. Then it is tossed with a sweet and creamy dressing for the perfect balance.
Ingredients
- 3/4 cup Mayo
- 1/2 cup Plain Greek Yogurt
- 1/4 cup Honey
- 2 cups Broccoli Florets bite sized pieces (about 2 small heads)
- 2 cups Cauliflower Florets bite sized pieces (about 1 small head)
- 4 strips Bacon cooked & chopped
- 1/4 cup Red Onion diced
- 1/4 cup Dried Cranberries
- 1/4 cup Sunflower Seeds
- 1 tsp Salt
- 1/4 tsp Pepper
Instructions
- In a small bowl, add the mayo, greek yogurt and honey. Whisk until completely smooth
- Add the remaining ingredients to a large mixing bowl and pour in the dressing. Toss to fully combine. Taste for seasoning, add salt & pepper as needed
- Let sit in the fridge for at least 30 minutes before serving up to overnight (this salad is better the longer it sits)
Video
Notes
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Nutrition
Calories: 307kcal | Carbohydrates: 22g | Protein: 7g | Fat: 20g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 690mg | Potassium: 310mg | Fiber: 5g | Sugar: 18g | Vitamin A: 217IU | Vitamin C: 44mg | Calcium: 51mg | Iron: 1mg
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I recently made this recipe for Memorial Day weekend 2021. It was a wonderful side dish, packed with flavor and crunch (and of course plant points!) It was light and delicious. Definitely making it all summer long. Still savoring each bite:)