Easy Broccoli Cauliflower Salad

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This Easy Broccoli Cauliflower salad is my take on one that I grew up eating. I asked my aunt to make it for me whenever we went to her house for a summer get together. It has texture, flavor, creamy dressing and BACON. It is the perfect side dish for any meal.

easy broccoli cauliflower salad in a white serving bowl with wooden salad spoons in the background. You can see the broccoli and cauliflower florets in a creamy dressing with sunflower seeds, chopped red onion, chopped bacon and dried cranberries. There is fresh cracked pepper on the top

What You Need

  • Broccoli – if you don’t want to eat raw broccoli, you can blanche it in boiling water for 30 seconds and then shock it in ice water before adding to the salad
  • Cauliflower
  • Bacon – I get mine from ButcherBox
  • Red Onion
  • Dried Cranberries – I use unsweetened
  • Sunflower Seeds
  • Mayo – I use light mayo
  • Greek Yogurt – plain, non-fat
  • Honey
  • Salt & Pepper
ingredients for broccoli cauliflower salad separated in a large glass mixing bowl. There are broccoli and cauliflower florets, dried cranberries, chopped bacon, diced red onion, sunflower seeds and creamy dressing

Let’s Make Broccoli Cauliflower Salad

  1. 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
  2. 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
  3. 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)
close up photo of broccoli cauliflower salad in a white serving dish

Recipe Notes

  • I used a combination of mayo and greek yogurt to lighten this dish up, however, you can use all mayo and omit the honey to make this Whole30 compliant
  • This is a great recipe to prepare the night before. The flavor gets even better the longer it sits
  • You can change this salad up by using your favorite nut (in place of sunflower seeds) or using grapes instead of dried cranberries

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Easy Broccoli Cauliflower Salad

This easy broccoli cauliflower salad has texture, flavor, creamy dressing and BACON. It is the perfect side dish for any meal.
5 from 4 votes
Prep Time 20 minutes
Chill Time 30 minutes
Total Time 50 minutes
Course Salad, Side Dish
Cuisine American
Servings 6 servings
Calories 307 kcal


  • 3/4 cup Mayo
  • 1/2 cup Plain Greek Yogurt non-fat
  • 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


  • 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)




Calories: 307kcalCarbohydrates: 22gProtein: 7gFat: 20gSaturated Fat: 6gTrans Fat: 1gCholesterol: 22mgSodium: 690mgPotassium: 310mgFiber: 5gSugar: 18gVitamin A: 217IUVitamin C: 44mgCalcium: 51mgIron: 1mg
Keyword gluten free, healthy, paleo
Tried this recipe?Mention @thebetteredblondie

One Comment

  1. 5 stars
    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:)

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