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5 from 1 vote

Broccoli Cauliflower Salad

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 8 - 10 people
Calories 306kcal
Author Blair Lonergan


  • 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


  • 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.


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.


Serving: 1/8 of the salad | Calories: 306kcal | Carbohydrates: 18g | Protein: 6g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 291mg | Potassium: 389mg | Fiber: 4g | Sugar: 11g | Vitamin A: 342IU | Vitamin C: 66mg | Calcium: 50mg | Iron: 1mg