When you need a side dish that you can throw together in a flash, this vibrant broccoli cauliflower salad recipe is perfect. This refreshing salad is a delightful combination of crisp-tender vegetables, cheese, and walnuts, tossed in a tangy homemade dressing. Whether you are looking for a holiday side or hosting a family BBQ, this recipe is sure to be a hit. Stick around, and I'll show you how simple it is to create this veggie-packed masterpiece.
I'm thrilled to share with you one of my all-time favorite broccoli cauliflower salad recipes.
This recipe brings a burst of color and loads of flavor to your dining table.
This cauliflower broccoli salad recipe has been a staple in my family for a few years, and I’m excited to pass it along to yours.
It's a star at the holidays, a hit at family dinners, and a delightful addition to any meal.
- Broccoli and Cauliflower: Make sure you use fresh broccoli and cauliflower cut into bite sized pieces in this recipe for broccoli and cauliflower salad. You can buy bags of florets to save time if you want.
- Cheddar Cheese: Cubed cheddar cheese adds a tangy richness to our salad. You could also use shredded cheddar cheese. For a different twist, try swapping it out with your favorite cheese, like feta or gouda.
- Red Onion: Thinly sliced red onions give a pop of color and a sharp, spicy kick. If they're too strong for your liking, sweet onions or shallots make great alternatives.
- Shredded Carrots: These add a vibrant orange hue and a lovely sweetness to the mix. Feel free to replace them with shredded beetroot or jicama for a fun change.
- Toasted Walnuts: Chopped and toasted, these nuts bring a wonderful crunch and depth of flavor. Pecans or almonds would work just as well in this salad. You could also use sunflower seeds to keep this nut-free.
- Mayonnaise: This forms the creamy base of our dressing. If you're not a fan, try Greek yogurt or sour cream.
- Balsamic Vinegar: This gives our dressing a lovely tang. Apple cider vinegar or red wine vinegar could be used as substitutes.
- Maple Syrup: It adds a subtle sweetness to balance out the acidity. Honey or agave nectar are good alternatives if maple syrup isn't available. Or, to keep this low carb, try monk fruit or stevia.
- Sea Salt and Freshly Ground Black Pepper: These seasonings enhance all the other flavors. Feel free to adjust the quantities to suit your palate.
Step by Step
For the full recipe with measurements, see the recipe card at the end of the post.
Tips & Tricks
- Choosing Your Veggies: When picking out your broccoli and cauliflower, look for firm heads with bright colors and tight florets.
- Add Some Sweetness: Dried cranberries are a fabulous addition to this salad with broccoli and cauliflower.
- Make-Ahead: This salad is a great make-ahead dish. The flavors meld beautifully in the fridge, just give it a good stir before serving.
- Leftover Magic: If you have leftovers (which is a big 'if' in my house), this salad makes a delicious filler for pita pockets the next day.
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- Two large bowls and one small
More Salad Recipes to Try
- For a healthy burst of color and flavor, try our Kale Pomegranate Salad, a vibrant blend that combines the earthy taste of kale with the sweet tanginess of pomegranate seeds - a personal favorite at my family Sunday brunches.
- Our Broccoli Apple Salad is a delightful mix of crunchy broccoli, crisp apples, and creamy dressing - it's a refreshing side dish that my kids can't get enough of!
- If you're in the mood for something comforting yet hearty, our Ranch Pasta Salad is a winner. With its creamy ranch dressing and colorful veggies, this salad brings back memories of summer picnics with my family.
- Lastly, for those who enjoy a protein-packed meal, our Edamame Quinoa Salad is a must-try. It's a nutritious powerhouse that combines the nutty flavor of quinoa with the fresh crunch of edamame - a go-to for my post-workout meals.
Broccoli Cauliflower Salad
- ¾ pound broccoli
- ¾ pound cauliflower cut into florets
- 4 ounces cheddar cheese cubed
- ½ red onion sliced thin
- ½ cup shredded carrots
- ½ cup toasted walnuts chopped
- ½ cup mayonnaise
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- Bring a large pot of water to a boil. Fill a large bowl with ice water.
- Add the broccoli and cauliflower to the boiling water, and cook for 2 minutes. Remove from the boiling water and immediately put into the cold water bath. Drain and place in a bowl.
- Add the cheese, red onion, carrots, and almonds.
- In a small bowl, whisk together the mayonnaise, vinegar, maple syrup salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Refrigerate for one hour before serving.