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A sweet-and-savory make-ahead Broccoli Cauliflower Salad is the perfect side dish for busy weeknights, potlucks, or holiday buffets. You’ll love the combination of crisp broccoli and cauliflower florets mixed with cranberries, pecans, red onion, and bacon in a simple homemade dressing. Best of all, it’s ready in just 15 minutes!

Close up side shot of a big serving bowl full of the best broccoli cauliflower salad recipe

Broccoli and Cauliflower Salad

I created this twist on my old-fashioned broccoli salad recipe as a more seasonally-appropriate side dish for Thanksgiving, Christmas, and the cool weather months. The Broccoli and Cauliflower Salad is delicious alongside fancier meals like a holiday turkey or a beef tenderloin, but it’s equally appropriate with more casual family suppers — like a roasted chicken, fried shrimp, or Sloppy Joes! When you’re ready for a break from the usual oven-roasted broccoli, try this easy broccoli cauliflower salad recipe for a quick way to add veggies to any meal.

How to Make Broccoli Cauliflower Salad​​​​​​​

Sweet, salty, crunchy and smooth — this salad definitely hits all of the taste and texture highlights to make your mouth happy!

​​​​​​​Ingredients

  • Broccoli
  • Cauliflower
  • Red onion
  • Sweetened dried cranberries (such as Craisins)
  • Pecans
  • Bacon
  • Mayonnaise (I prefer Duke’s brand)
  • Sour cream
  • Sugar
  • Vinegar
  • Salt and pepper

How to Cut Broccoli and Cauliflower for a Salad

Before you assemble the salad, you’ll need to cut the raw broccoli and cauliflower florets into bite-size pieces. To do so, hold the vegetable by the stem in one hand and carefully use a knife to make downward cuts on the outer edges, separating the florets from the thick center stem, leaving about 1″ of the smaller stem intact. This part of the stem is edible, tender and delicious. Gradually work your way into the deeper parts of the crown.

Once you have the larger florets separated from the big stalk, some of the florets might need to be cut into smaller pieces. To do so, use a paring knife to carefully make a vertical slit in the small stem of a floret (do not actually cut through the top of the floret). Then pull the floret apart with your fingers along the cut line. Ta-da! Smaller pieces that are perfect for your salad — without a shredded mess of riced cauliflower on the cutting board.​​​​​​​

Step 1: Combine Salad Ingredients

Place broccoli, cauliflower, red onion, cranberries, pecans and bacon in a large bowl.

Ingredients for Broccoli Cauliflower Salad in a large mixing bowl

Step 2: Make Dressing

In a separate bowl, whisk together mayonnaise, sour cream, sugar, vinegar, salt and pepper.

What kind of vinegar to use in Broccoli Cauliflower Salad?

I typically use a basic white vinegar in this homemade dressing, but you can also feel free to use red wine vinegar, white wine vinegar, champagne vinegar or apple cider vinegar if that’s what you have on hand.

Whisking together a simple homemade mayonnaise and sour cream dressing

Step 3: Toss Dressing with Salad

Pour the dressing over the salad and gently stir to make sure that all of the ingredients are evenly coated.

Process shot showing how to make broccoli and cauliflower salad

Step 4: Chill

Cover the dish and chill in the refrigerator for at least 2 hours (or overnight). Then serve and enjoy!

Horizontal shot of a bowl of Amish Broccoli Cauliflower Salad with bacon

What to Serve with Amish Broccoli Cauliflower Salad

This bright, fresh salad goes well with a variety of dinner entrées. Here are a few good options to get you started:

Make Ahead​​​​​​​​​​​​​​

This salad gets better as it chills, so prepare the dish at least 2 hours ahead (or the day before). Cover and refrigerate so that the ingredients can absorb the dressing and soften a bit.

Storage

Store the salad in an airtight container in the refrigerator for 3-4 days. I do not recommend freezing this salad, since the creamy dressing will likely “break” when thawed. The vegetables will also have a watery, soggy texture if frozen and thawed.

Long overhead image of a bowl of broccoli cauliflower salad on a wooden table

Recipe Variations — Broccoli Cauliflower Bacon Salad

  • Swap out the dried cranberries and use raisins instead.
  • Instead of pecans, try walnuts, almonds or sunflower seeds for that nutty crunch.
  • Add cheese. Feta or goat cheese would be great in this salad, or try cubed cheddar, mozzarella or Monterey Jack.
  • Swap out the sour cream for an equal amount of plain Greek yogurt in the creamy dressing.

Tips for the Best Broccoli Cauliflower Salad Recipe

  • Cut the broccoli and cauliflower into very small florets. This makes each bite easier to enjoy!
  • Cook your bacon until it’s very crispy before adding it to the salad. You don’t want limp, soggy bacon in the salad, so starting with really crisp pieces is key for flavor and texture.
  • Allow plenty of time for the salad to chill in the refrigerator after assembling (at least 2 hours). It just gets better as it sits, the vegetables soften, and the flavors come together.
  • If you want the pecans to be crunchy, wait to stir them into the salad just before serving.
  • Do not use frozen and thawed broccoli or cauliflower in this recipe. The thawed frozen vegetables will not stay crisp and firm in the dressing, but instead will get soggy. Raw, fresh vegetables are the way to go!
Close up front shot of an easy broccoli cauliflower salad recipe in a serving bowl

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Close up side shot of a big serving bowl full of the best broccoli cauliflower salad recipe

Broccoli Cauliflower Salad

5 from 1 vote
Prep: 15 minutes
Cook: 0 minutes
Chilling Time 2 hours
Total: 2 hours 15 minutes
Servings 8 – 10 people
Calories 306 kcal
An easy make-ahead side dish that's loaded with bacon, onion, cranberries and pecans — and just 15 minutes of prep!

Ingredients
  

  • 4 cups bite-size broccoli florets (about 1 crown)
  • 4 cups bite-size cauliflower florets (slightly less than 1 large crown)
  • ¾ cup diced red onion
  • ½ cup dried cranberries
  • ½ cup chopped pecans, toasted
  • ½ cup chopped, cooked bacon
  • ¾ cup mayonnaise
  • ¼ cup sour cream
  • 2 tablespoons sugar
  • 1 ½ tablespoons vinegar
  • Salt and pepper, to taste

Instructions

  • Combine the broccoli, cauliflower, onion, cranberries, pecans and bacon in a large bowl.
  • In a separate bowl, whisk together mayonnaise, sour cream, sugar, vinegar, salt and pepper.
  • Spoon over the vegetables and toss to coat. Cover and chill at least 2 hours before serving.

Notes

Store the salad in an airtight container in the refrigerator for 3-4 days. I do not recommend freezing this salad, since the creamy dressing will likely “break” when thawed. The vegetables will also have a watery, soggy texture when thawed.

Nutrition

Serving: 1/8 of the saladCalories: 306kcalCarbohydrates: 18gProtein: 6gFat: 25gSaturated Fat: 5gCholesterol: 19mgSodium: 291mgPotassium: 389mgFiber: 4gSugar: 11gVitamin A: 342IUVitamin C: 66mgCalcium: 50mgIron: 1mg
Keyword: broccoli and cauliflower salad, broccoli cauliflower salad
Course: Salad, Side Dish
Cuisine: American
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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  1. 5 stars
    I made this recipe for a 4 th of July side with barbecue beef. I followed the recipe exactly as written, Fantastic! Everyone loved this salad, even the kids! A perfect ratio of dressing to veggies! Make this salad, you won’t be disappointed!