Broccoli Cauliflower Salad

5 from 1 vote

An easy make-ahead broccoli and cauliflower salad is a perfect 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

Cook Time 0

Chilling Time 2

Total Time 2 15

Servings servings

Calories 306kcal

Author Blair Lonergan

Ingredients

Salad 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

Salad Dressing Ingredients:

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.
4 cups bite-size broccoli florets, 4 cups bite-size cauliflower florets, ¾ cup diced red onion, ½ cup dried cranberries, ½ cup chopped pecans, toasted, ½ cup chopped, cooked bacon
In a separate bowl, whisk together mayonnaise, sour cream, sugar, vinegar, salt and pepper.
¾ cup mayonnaise, ¼ cup sour cream, 2 tablespoons sugar, 1 ½ tablespoons vinegar, Salt and pepper, to taste
Spoon over the vegetables and toss to coat. Cover and chill at least 2 hours before serving.

Notes

Swap out the dried cranberries for another kind of dried fruit -- regular raisins or golden raisins, dried cherries, dried apples, or even chopped dried apricots.
Instead of pecans, try walnuts, slivered almonds, crunchy sunflower seeds, or pumpkin seeds for that nutty crunch. You could also try salad toppers with candied nuts like glazed pecans or honey almonds for more sweetness.
Add cheese. Feta or goat cheese would be great in this salad, or try shaved Parmesan cheese, cubed cheddar cheese, mozzarella cheese, or Monterey Jack.
Swap out the sour cream for an equal amount of plain Greek yogurt in the creamy dressing.
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.

Nutrition