Creamy Broccoli Cauliflower Salad

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Creamy Broccoli Cauliflower Salad

Crunchy • Creamy • Savory-Sweet • Perfect for Gatherings

This classic Creamy Broccoli Cauliflower Salad is a well-loved favorite for potlucks, picnics, and family meals. Crisp fresh vegetables are paired with smoky, crunchy bacon, sharp cheese, and a tangy-sweet dressing that coats every bite beautifully. It improves with time, making it ideal for preparing ahead.

Why This Recipe Works

  • Raw broccoli and cauliflower stay crisp and refreshing

  • Creamy dressing balances tang and sweetness

  • Bacon adds depth and crunch

  • Chilling time allows flavors to blend perfectly

  • Easy to customize for different diets

Ingredients

The Salad Base

  • 3 cups fresh broccoli florets, chopped into bite-sized pieces

  • 3 cups fresh cauliflower florets, chopped small

  • 6 slices bacon, cooked until crisp and crumbled

  • ¾ cup sharp cheddar cheese, freshly grated

  • ⅓ cup red onion, finely diced

  • ½ cup roasted sunflower seeds
    (or chopped almonds for a nutty variation)

  • Optional: ½ cup dried cranberries or raisins for gentle sweetness

The Creamy Dressing

  • ¾ cup mayonnaise, good quality

  • ¼ cup sour cream or plain Greek yogurt

  • 2 tablespoons apple cider vinegar

  • 2 tablespoons granulated sugar
    (or honey or maple syrup)

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

Step-by-Step Instructions

1. Prepare the Vegetables

  • Wash broccoli and cauliflower thoroughly

  • Pat completely dry using a clean kitchen towel

Important Tip: Dry vegetables allow the dressing to cling properly instead of sliding off.

  • Chop into small, evenly sized pieces for the best texture and flavor in every bite

2. Cook the Bacon

  • Cook bacon in a skillet or oven until deeply crisp

  • Transfer to paper towels to cool

  • Crumble into small pieces

Make-Ahead Tip: Store bacon separately and add just before serving to keep it crunchy.

3. Make the Dressing

  • In a medium bowl, whisk together:

    • Mayonnaise

    • Sour cream (or yogurt)

    • Apple cider vinegar

    • Sugar

    • Salt

    • Black pepper

  • Whisk until smooth and creamy

  • Taste and adjust:

    • Add more vinegar for tang

    • Add a touch more sweetener if desired

4. Assemble the Salad

  • In a large mixing bowl, combine:

    • Broccoli

    • Cauliflower

    • Red onion

    • Cheddar cheese

    • Sunflower seeds

  • Pour dressing over the salad

  • Fold gently until all vegetables are evenly coated

5. Chill for Best Flavor

  • Cover and refrigerate for at least 30 minutes

  • For best results, chill 3–4 hours to allow flavors to blend

  • Stir in the crumbled bacon just before serving
    (or sprinkle on top for presentation)

Texture & Flavor Notes

  • Crisp vegetables with creamy coating

  • Savory, slightly sweet, and tangy balance

  • Bacon adds crunch and smoky depth

Customization & Variations

Lighter Version

  • Replace half the mayonnaise with Greek yogurt

  • Use honey or reduce sweetener

Low-Carb Version

  • Omit sugar and dried fruit

  • Add extra bacon or chopped hard-boiled eggs

Plant-Based Version

  • Use dairy-free mayonnaise

  • Replace bacon with toasted seeds or smoked seasoning

Storage & Make-Ahead Tips

  • Make Ahead:

    • Chop vegetables and prepare dressing up to 24 hours in advance

    • Store separately and combine 1–2 hours before serving

  • Leftovers:

    • Store in an airtight container in the refrigerator

    • Keeps well for up to 3 days

    • Stir before serving as some moisture may release

  • Freezing:

    • Not recommended due to texture changes

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