Broccoli Cauliflower Salad

This quick and easy Broccoli and Cauliflower Salad is fresh, flavorful, and perfect for any occasion. Made with just a few simple ingredients, this salad is ready to enjoy in minutes. It is great as a side dish, lighter meal, or appetizer!

CourseSalads, Sides

CuisineAmerican

MethodToo Easy

DietGluten Free, Vegetarian

Prep Time 15

Cook Time 0

Chill Time 30

Total Time 45

Servings servings

Author Addison LaBonte

Ingredients

For the Salad:

2 cups broccoli florets blanched and chopped
2 cups cauliflower florets blanched and chopped
½ cup cherry tomatoes halved
¼ cup red onion finely chopped
¼ cup bell pepper any color, finely chopped
¼ cup carrots grated
¼ cup dried cranberries or raisins
¼ cup chopped almonds or walnuts optional
2 tablespoon fresh parsley or cilantro chopped for garnish

For the Dressing:

½ cup Greek yogurt
2 tablespoon lemon juice
1 tablespoon honey or maple syrup adjust to taste
1 clove garlic minced
salt and black pepper to taste

Instructions

Start by blanching the broccoli and cauliflower florets. Bring a large pot of water to a boil and prepare a bowl of ice water. Place the broccoli and cauliflower florets in the boiling water for 2 to 3 minutes until they turn bright green and white. Quickly transfer them to the ice water to stop the cooking process. Drain and chop them into bite-sized pieces. Set aside.
In a large salad bowl, combine the blanched and chopped broccoli and cauliflower with the cherry tomatoes, red onion, bell pepper, grated carrots, dried cranberries (or raisins), and chopped nuts (if using).
In a separate bowl, prepare the dressing by mixing together the Greek yogurt, lemon juice, honey, minced garlic, salt, and black pepper. Taste and adjust the sweetness and seasoning to your preference.
Pour the dressing over the salad ingredients in the large bowl.
Gently toss everything together until the salad is evenly coated with the dressing.
Cover the salad bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
Before serving, garnish with fresh parsley or cilantro.

Notes

Do not use frozen veggies. Even when thawed, they will not have the correct texture.
This salad recipe is very forgiving. Feel free to adjust the amounts and ingredients as needed.
Chilling the salad allows the flavors to meld together.
Make this up to 24 hours in advance. Store the dressing separately. Then, add the dressing 30 minutes before serving.

Nutrition Facts

Broccoli Cauliflower Salad

Amount Per Serving

Calories 102 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 0.2g1%

Trans Fat 0.003g

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0.1g

Cholesterol 1mg0%

Sodium 50mg2%

Potassium 517mg15%

Carbohydrates 22g7%

Fiber 4g17%

Sugar 9g10%

Protein 6g12%

Vitamin A 2004IU40%

Vitamin C 86mg104%

Calcium 72mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.