Broccoli Cauliflower Salad
I love making this Broccoli Cauliflower Salad for my family. I know it looks simple, but the mix of fresh veggies, fruits, nuts, and the homemade honey lemon poppy seed dressing makes it incredibly delicious. With this salad, nobody, including the picky eaters will be able to say no to their vegetables.
Combining broccoli and cauliflower in a salad was one of the best decisions I have made in the kitchen. Both of these veggies can be tricky to cook with because of their strong flavor, but it really comes down to how you use them and what you pair them with. In this salad, I brought them together with fruits, nuts, and a creamy dressing, and my family and I are completely in love with it. We already enjoy broccoli in my teriyaki beef and broccoli recipe and cauliflower in my sticky sesame cauliflower recipe, and both of those are must-try dishes too.
Table of contents
My broccoli cauliflower salad with homemade dressing can be on the table in just 20 minutes. All it takes is a little chopping and mixing since there is no cooking involved, and you only need a few simple ingredients. What I love most about this salad is the mix of sweet, savory, tangy, and fresh flavors all in one bowl. The textures are just as fun, and everything tastes so natural and vibrant. I really hope you give this one a try.
Why you will love this recipe
- All the crunch I could want: I love how the broccoli and cauliflower stay crisp in this salad. They give the perfect crunchy base that balances so well with the creamy lemon poppy seed dressing.
- Sweetness meets tang in one bowl: The apple, cranberries, and honey add a natural sweetness, while the feta cheese and lemon juice bring a tangy and savory touch. It is such a fun mix of flavors all in one bowl.
- Chop it, mix it, done: This recipe takes just 20 minutes since there is no cooking at all. I simply chop the broccoli, cauliflower, apple, and toss everything with the dressing, and it is ready to serve.
- Perfect for any table: I make this salad for weeknight dinners, but it is just as good at barbecues, holiday meals, or potlucks.
What you will need
For the salad:
- Broccoli: I use one large head of organic broccoli and chop it into small florets so it mixes well with the other ingredients.
- Cauliflower: I usually go with a medium head of organic cauliflower and chop it into pieces the same size as the broccoli to keep everything even.
- Apple: Granny Smith apples are my favorite here because they are tart and crisp without being too sweet or soft. I usually leave the peel on, but peeling works too.
- Dried cranberries: I add dried cranberries for extra flavor and chewiness. I often use Ocean Spray, but honestly, any brand works fine.
- Almond slices: I like tossing in almond slices for a little crunch and nuttiness in each forkful.
For the dressing:
- Honey: I like using honey as the sweetener because it adds just the right touch without regular sugar.
- Lemon juice: I always squeeze fresh lemon juice for the dressing since it gives the salad a bright tang.
- Mayonnaise: I usually use Miracle Whip, but honestly any mayonnaise works well in this recipe.
- Poppy seeds: Poppy seeds add a gentle nutty taste and a little crunch, plus they blend perfectly into the creamy dressing.
How to make
Mix the salad: I cut the broccoli and cauliflower into small florets and place them in a large bowl. Then, I chop the apple and add it along with the cranberries, almond slices, and feta cheese.
Make the dressing: I whisk together the honey, lemon juice, mayonnaise, and poppy seeds in a small bowl until the mixture is smooth and creamy.
Toss and serve: I pour the dressing over the salad and stir until everything is coated. It can be eaten right away, but I like to chill it for about 30 minutes so the flavors blend together and the veggies are nice and cool.
Expert tip
Choosing fresh broccoli and cauliflower
When I make a salad with fresh broccoli and cauliflower, I always take a little extra care in choosing the best produce. I like to shop at the farmers’ market when I can and always go for organic since it is healthier and fresher. For broccoli, I look for a firm head with tight green florets and a clean grassy smell, while for cauliflower, I pick one that is heavy, creamy white, and tightly packed. Avoiding spots, discoloration, or limp leaves makes all the difference, and I have learned that starting with the best ingredients gives me the freshest tasting salad.
More tips to consider:
- I always rinse the broccoli and cauliflower under cold water and let them dry completely before chopping. If they are damp, the dressing does not stick as well.
- Cutting the florets into smaller, bite-sized pieces makes the salad easier to eat and lets the dressing coat everything evenly.
- I like to lightly toast the almond slices before adding them. It brings out their flavor and gives the salad even more crunch.
- This salad tastes even better if it chills for a little while. I often make it in the morning and serve it for dinner so the flavors blend together.
Recipe variations and add-ins:
- Nut free crunch: I swap the almonds for roasted pumpkin seeds or sunflower seeds. It keeps the crunch without using nuts.
- Cheesy twist: Sometimes I use goat cheese or shredded sharp cheddar instead of feta. It changes the flavor in such a fun way.
- Fruit lovers version: I add red grapes or pomegranate seeds along with the apple and cranberries. The extra fruit makes the salad sweeter and more colorful.
- Lightened up dressing: I mix half mayonnaise with half Greek yogurt. It keeps the dressing creamy but a little lighter.
- Veggie packed: I toss in diced bell peppers, celery, or carrots. The extra vegetables make the salad even crunchier and heartier.
Serving suggestions
At our family barbecues, this broccoli cauliflower salad always finds a spot on the table because it brings such a fresh contrast to the heavier dishes. I remember one summer when we grilled lamb burgers, grilled peaches and my husband asked me to make a double batch of this salad because everyone kept coming back for more. The mix of crunchy vegetables, sweet cranberries, and tangy feta made it disappear quickly, even with plenty of other sides around.
For the holidays like Christmas, I like to serve it with my roasted turkey or with my red wine pot roast at Thanksgiving dinner. My kids usually sneak the apple pieces first, but by the end of the meal, the whole bowl is gone. It has become one of those simple recipes that keeps showing up for birthdays, pool parties, and holiday dinners because it works for all of us and makes the table brighter.
How to store leftovers
- Refrigerate: This delicious salad will last for up to three days in the fridge in an airtight container.
- Freezing: Freezing is not recommended.
Frequently asked questions
I tried this once when I was short on fresh vegetables, and it just did not work out. Frozen broccoli and cauliflower lose their crunch as they thaw, and the salad ended up soft and watery. Now I stick to fresh because the crisp texture really makes this dish what it is.
The main reason broccoli can taste sour or bitter is when the plant starts to bolt, which means it flowers too early. This usually happens if the weather turns hot too quickly or if the seedlings stay in their containers too long before being planted. Another thing to keep in mind is that not everyone tastes broccoli the same way. Just like some people dislike cilantro because of their DNA, certain taste buds pick up broccoli’s flavor differently, which is why some find it bitter while others enjoy it.
The easiest way I have found to fix bitter broccoli is to blanch it. I boil it for just a few minutes and then plunge it into ice water, which takes away some of the bitterness, though it can also mellow the flavor a bit. Another trick is to broil the broccoli, which not only removes the bitter edge but also adds a nice roasted taste that works well in salads. Sometimes I balance the flavor with a touch of honey or sugar, or I season it with salt, garlic, or even red pepper flakes to cover the bitterness and make it more enjoyable.
More salads to try:
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Broccoli Cauliflower Salad
Ingredients
Salad:
- 1 large head of broccoli
- 1 medium head of cauliflower
- 1 Granny Smith apple
- 1 cup dried cranberries
- 1/2 cup almond slices
- 1 cup feta cheese crumbled
Dressing:
- 3 tablespoons honey
- 3 tablespoons lemon juice
- 1 cup real mayonnaise or 1/2 cup mayo and 1/2 cup Greek yogurt
- 1 tablespoon poppy seeds
Instructions
- Cut broccoli and cauliflower into small florets and add to a large bowl.
- Chop the apple and add it to the same bowl.
- Add the cranberries, almond slices, and feta cheese.
- In a small bowl, mix all the dressing ingredients until smooth.
- Pour the dressing over the salad and stir to combine. Taste and add salt if necessary.
- You can serve immediately or cover and refrigerate until ready to serve.
Video
Notes
Choosing fresh broccoli and cauliflower
When I make a salad with fresh broccoli and cauliflower, I always take a little extra care in choosing the best produce. I like to shop at the farmers’ market when I can and always go for organic since it is healthier and fresher. For broccoli, I look for a firm head with tight green florets and a clean grassy smell, while for cauliflower, I pick one that is heavy, creamy white, and tightly packed. Avoiding spots, discoloration, or limp leaves makes all the difference, and I have learned that starting with the best ingredients gives me the freshest tasting salad.More tips to consider:
- I always rinse the broccoli and cauliflower under cold water and let them dry completely before chopping. If they are damp, the dressing does not stick as well.
- Cutting the florets into smaller, bite-sized pieces makes the salad easier to eat and lets the dressing coat everything evenly.
- I like to lightly toast the almond slices before adding them. It brings out their flavor and gives the salad even more crunch.
- This salad tastes even better if it chills for a little while. I often make it in the morning and serve it for dinner so the flavors blend together.