Cauliflower Broccoli Salad
A fresh, crunchy salad loaded with crisp vegetables, smoky bacon, cheddar cheese, and a creamy homemade dressing—perfect for potlucks, barbecues, or an easy side dish.
Ingredients
For the Salad:
3 cups broccoli florets, cut into bite-sized pieces
3 cups cauliflower florets, cut into bite-sized pieces
½ cup red onion, finely diced
1 cup shredded sharp cheddar cheese
½ cup cooked bacon, crumbled
⅓ cup sunflower seeds
⅓ cup dried cranberries (optional)
For the Dressing:
1 cup mayonnaise
2 tablespoons sour cream or Greek yogurt
2 tablespoons apple cider vinegar
1 tablespoon honey or granulated sugar
½ teaspoon garlic powder
¼ teaspoon black pepper
Salt, to taste
Instructions
Wash and thoroughly dry the broccoli and cauliflower. Cut into small, bite-sized florets.
In a large bowl, combine the broccoli, cauliflower, red onion, cheddar cheese, bacon, sunflower seeds, and dried cranberries, if using.
In a separate bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, honey, garlic powder, pepper, and salt until smooth.
Pour the dressing over the salad and toss until everything is evenly coated.
Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Stir before serving and garnish with extra bacon, cheese, or sunflower seeds if desired.
Tips
For extra crunch, add chopped pecans or sliced almonds.
Use Greek yogurt instead of sour cream for a lighter dressing.
This salad can be made up to 24 hours in advance and stored in the refrigerator.
Prep Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8
