Broccoli Cauliflower Salad

For those who love broccoli and cauliflower, this recipe is for you. It may seem simple because it is, but putting these ingredients together with a combination of fruits, nuts, and homemade honey lemon poppy seed dressing makes it incredibly delicious. Nobody will be able to say no to these vegetables!

Broccoli Cauliflower Salad with homemade dressing can be on the table and ready to eat in less than 20 minutes. Just chopping and mixing is all it takes since no cooking or grilling is involved, and you only need a handful of ingredients.

Part of the appeal of this salad is the mixture of sweet and savory ingredients, as well as sour and tangy tastes. I love having so many flavors and textures in one bowl, especially when they are natural, like this one.

The sour apples and cranberries really perk up the broccoli and cauliflower, and the variety of flavors in the feta cheese add a mixture of sharp, tangy, and creamy notes.

The dressing is perfect for blending vegetables, fruits, and other flavors. It is creamy, sweet and tangy with crunchy poppy seeds for extra texture. It is the perfect salad to go with a sandwich like this Tik Tok viral chopped Italian sandwich.

Why you will love this recipe

• It is ready in less than 20 minutes: A super-fast lunch, dinner, or side dish that is quite filling and incredibly delicious.
• Even the kids will eat healthy: It is easy to get them to eat their veggies with this delicious dressing and some apples and cranberries.
• Sweet and savory foods together make a great combo: The sweetness of the apples brings out the saltiness of the feta cheese and the lemon juice enhances the broccoli to make it taste completely different somehow.
• The dressing is perfect: The dressing makes the salad ingredients pop with flavor and the seeds give them extra texture.

What you’ll need to make broccoli cauliflower salad

Special items

• Bowls
• Cooking utensils

Ingredients

For the salad:

• Broccoli – I use one large head of organic broccoli chopped into small florets.
• Cauliflower – The cauliflower I use is usually medium-sized, organic, and chopped into the same size pieces to keep everything uniform.
• Apple – I like to use Granny Smith apples because they are tart and crisp. Not too sweet or soft like other apples. I don’t peel mine, but peeling them is fine too.
• Dried cranberries – Added to give the salad even more flavor and chewiness. I prefer Ocean Spray cranberries, but any brand will do.
• Almond slices – For extra crunch and nuttiness.
• Feta cheese – Gives this salad a salty, creamy, sharp, and tangy taste with a crumbly texture and a bit of a bite.

For the dressing:

• Honey – The perfect sweetener without using sugar.
• Lemon juice – I squeeze my own to add tanginess.
• Mayonnaise – My favorite brand is Miracle Whip, but any brand will do.
• Poppy seeds – Good for skin, hair, and digestion, poppy seeds also have a mild nutty taste and awesome crunchiness.

How to make broccoli cauliflower salad?

1. Mix the salad: First, I cut the broccoli and cauliflower into small florets and put them in a large bowl. Then, I chop the apple and add it to the bowl along with the cranberries, almond slices, and feta cheese.
2. Make the dressing: Next, I mix all the dressing ingredients in a small bowl until they are smooth.
3. Toss and serve: Last, the dressing goes on top of the salad, and I stir it well. It can be served right away but I prefer to chill it for at least 30 minutes so the flavors can marinate, and the veggies can chill.

Expert tip

How to choose fresh broccoli and cauliflower

When making a salad with fresh ingredients like these, it is essential to know how to choose the best. First, I recommend shopping at a local farmers’ market or grower. Secondly, I only use organic, and I highly recommend that as well. They have fewer synthetic pesticides, no hormones or antibiotics, and fewer chemical residues. In other words, they are healthier.

Now, when choosing broccoli, look for a firm head with compact buds and dark green stems and leaves with just a bit of purple. The florets should be green and tight and not easily pulled away from the main stem. The cut end should be moist and fresh-looking. The smell should be grassy and clean or no smell at all. Avoid yellow flowers and brown or yellow limp leaves that have soft or mushy spots.

Fresh cauliflower should be white and creamy without any dark spots or discolorations. The head should be tightly closed and firm, heavy for its size. The leaves should be vibrant and green, and the scent should be slight if any. Florets that are densely packed are good without wet spots, browning, and blemishes. Both broccoli and cauliflower are better if bought whole.

Recipe variations and add-ins:

• Add meat: Make it a hearty salad by adding chopped ham, turkey, or chicken.
• Toss in more veggies: It could also be more filling if there were more veggies like chopped tomatoes, bell peppers, mushrooms, zucchini, corn, green beans, and peas.
• Crack salad: Add some cheddar cheese, bacon bits, and ranch seasoning for a truly addictive salad.
• Crunchy: Make it crunchier with some sunflower seeds, pepitas, or sesame seeds in the salad to go with the poppy seeds in the dressing.
• Hot and spicy: Toss in a chopped jalapeno and some red pepper flakes to make it a spicy salad.

Serving suggestions:

• Because the dressing is so delish, serve it with my soft and tasty bread rolls to soak up the excess.
• Serve this salad at the next backyard pool party with my summer breeze cocktail made with orange juice tequila, vodka, and triple sec.
• If wine is more your thing, try one of my favorites, Sauvignon Blanc or Pinot Noir.
• For dessert, this pineapple pie would be a delicious tangy treat made with pineapple, coconut, and lime.
• This salad is a wonderful way to start a big dinner for Christmas or Thanksgiving when serving a roasted turkey or red wine beef roast.

Frequently asked questions

Why is my broccoli sour?

The main reason that broccoli turns sour (or bitter) is because it is starting to bolt. This happens when the broccoli plant flowers prematurely. It is caused when the weather gets hot too early or the seedlings are held in their containers too long before planting. However, some people who eat broccoli just do not taste it the same as others. Just like those who do not like cilantro, something in their DNA makes their taste buds different than others, so they taste things differently.

How do I fix bitter broccoli?

The easiest way to fix it is to blanch it. Just boil it for a few minutes before plunging it in ice water for a minute to remove the bitterness. However, this can also remove some of the flavor. Broiling the broccoli can remove the bitterness and add some excellent flavor to the salad. Adding honey or sugar can also help remove the bitterness. Salt is another way to counter the bitter taste. Garlic, red pepper flakes, and other intense flavors will also cover up the bitterness.

Can I make this salad without the mayonnaise?

If it is fat or calories you are worried about, use half Greek yogurt and half mayonnaise. Or substitute the mayo completely with Greek yogurt. It gives the salad the same creamy and thick texture with a tangy flavor and half the calories and fat. Other substitutes include sour cream, olive oil, avocado, hummus, pesto, mustard, eggs, or tahini.

Can I make this salad in advance?

Sure, this broccoli cauliflower salad can be made in advance as long as everything is kept separate. Chop the broccoli, cauliflower, cranberries, almonds, and feta cheese up to two days in advance and mix them in a large bowl. Then, cover the bowl tightly with plastic and put it in the fridge. Please do not add the apple until the day you serve it because it will turn brown. The dressing can all be mixed and stored in a jar in the fridge until ready as well.

How to store:

• Refrigerate: This delicious salad will last for up to three days in the fridge in an airtight container.
• Freezing: Freezing is not recommended.

More salads to try:

Recipe tips:

• Choose green broccoli with firm, tight heads for the best flavor.
• Similarly, white and creamy cauliflower heads that are tight and firm are best for this salad.
• This salad is best served chilled and marinated for at least 30 minutes. It can be served right away but it can also be made one day in advance.
• Try to chop the veggies about the same size so each bite has a little bit of everything.
• Fresh vegetables work best for this recipe. Frozen veggies tend to get soggy.