Broccoli Cauliflower Salad

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

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5 from 1 vote

An easy make-ahead side dish that's loaded with bacon, onion, cranberries and pecans -- and just 15 minutes of prep!

Course Salad, Side Dish

Cuisine American

Keyword broccoli and cauliflower salad, broccoli cauliflower salad

Prep Time 15 minutes

Cook Time 0 minutes

Chilling Time 2 hours

Total Time 2 hours 15 minutes

Servings - 10 people

Calories 306kcal

Author Blair Lonergan

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