Broccoli Cauliflower Salad with Creamy Dressing

broccoli cauliflower salad in wood bowl with salad serving utensils

5 from 5 votes

Broccoli Cauliflower Salad with Creamy Dressing

This simple broccoli cauliflower salad with creamy dressing is crisp, tangy, and packed with flavor—perfect for picnics, potlucks, or quick dinners.

Prep Time15

Total Time15

Course: Salad

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: cups

Calories: 201kcal

Author: Traci

Equipment

Ingredients

Dressing Ingredients

½ cup Mayonnaise
½ cup Plain Greek Yogurt
2 tablespoons Apple Cider Vinegar
2 teaspoons Honey or sugar
¼ teaspoon Sea Salt or to taste
¼ teaspoon Black Pepper

Salad Ingredients

½ pound Broccoli about 4 cups
½ pound Cauliflower about 3 cups
1 cup Shredded Cheddar Cheese about 4 ounces
½ cup Dried Cranberries (Craisins)
½ small Red Onion diced
¼ cup Sunflower Seeds

Instructions

In a small mixing bowl, WHISK together MAYONNAISE, YOGURT, VINEGAR, HONEY, SALT, and PEPPER until smooth. Cover and refrigerate.
CUT BROCCOLI and CAULIFLOWER into bite-sized pieces. Add them to a large mixing bowl along with CHEESE, CRANBERRIES, ONION, and SUNFLOWER SEEDS. Cover and refrigerate until ready to serve.
JUST before serving, ADD DRESSING to the salad and TOSS until everything is evenly coated. Taste and adjust seasoning if needed.
STORE leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

Choosing produce: Look for broccoli and cauliflower heads that are firm and free from discoloration. Pre-cut florets work well for a time-saver.

Drying tip: Dry vegetables thoroughly after washing to prevent excess water in the salad.

Texture preference: The salad is naturally crunchy, but you can blanch or steam the broccoli and cauliflower lightly if you prefer a softer texture.

Make-ahead: Prep the vegetables and dressing up to 2 days ahead and store separately to keep the salad fresh.

Flavor swaps: This recipe is flexible—try different vinegars, cheeses, dried fruits, nuts, or even add bacon to make it your own.

Dressing to taste: Start with part of the dressing, toss, and add more as needed to avoid an overly heavy coating.

Nutrition