If you’re looking for a fresh, crunchy, and flavor-packed side dish, this Broccoli Cauliflower Salad is about to become your new go-to. It’s a total crowd-pleaser that also happens to be make-ahead friendly, perfect for meal prep, potlucks, or a simple dinner side.
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This salad is loaded with crisp veggies, a medley of toasty seeds and nuts, and a tangy, creamy dressing that brings everything together. Trust me, it’s one of those recipes you’ll find yourself making on repeat.
How to make broccoli cauliflower salad
First, gather your ingredients.
Ingredients
For best taste, always use the highest quality ingredients you have access to.
To make this cauliflower broccoli salad recipe, you will need the following ingredients:
For the Seeds/Nuts:
- sliced almonds
- sunflower seeds
- pepitas (pumpkin seeds)
For the Salad:
- broccoli florets, chopped into bite-sized pieces (or 1 medium broccoli head)
- cauliflower florets, chopped into bite-sized pieces (or 1 medium cauliflower head)
- celery, chopped
- dried cranberries
- chopped green olives
- finely chopped parsley
- scallions, thinly sliced
For the Dressing:
- mayonnaise
- olive oil or avocado oil
- red wine vinegar
- garlic clove, minced
- Kosher salt
- ground black pepper
Swap out the broccoli or cauliflower for chopped cabbage or shredded Brussels sprouts for a different crunch.
Not into olives? Try chopped dill pickles or capers for a tangy bite. Raisins or chopped dates are great substitutes for dried cranberries.
If you want extra protein, toss in some chickpeas or shredded rotisserie chicken.
The dressing is also versatile! Add a little honey or Dijon mustard for a flavor twist!
Making broccoli cauliflower salad
Broccoli cauliflower salad is a simple recipe that can be made in just a few steps. Here is how to make it.
Toast the Seeds and Nuts
Add the sliced almonds, sunflower seeds, and pepitas to a large skillet. Toast over medium heat for 3-5 minutes, stirring frequently until they’re fragrant and lightly browned. Remove from heat and transfer to a bowl to cool.
Make the Dressing
In a small bowl, whisk together the mayonnaise, oil, red wine vinegar, garlic, salt, and pepper until well combined.
Assemble the Salad
In a large mixing bowl, combine the broccoli, cauliflower, celery, cranberries, olives, parsley, and scallions. Add in the toasted seeds and nuts.
Pour the dressing over the top and mix everything together until the ingredients are evenly coated.
Let It Marinate
Let the salad sit at room temperature for at least 30 minutes, or refrigerate for 1-2 hours to let the flavors meld. The longer it sits, the better it gets!
Leftovers
Store leftovers in a covered container in the fridge for 2-3 days.
Always use common sense and good judgment when it comes to leftovers, though! If something looks or smells funky, don’t eat it.
I hope y’all enjoy this broccoli and cauliflower salad recipe! Let me know if you try it.
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- Tomato Cucumber Avocado Salad
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Broccoli Cauliflower Salad
If you're looking for a fresh, crunchy, and flavor-packed side dish, this Broccoli Cauliflower Salad is about to become your new go-to.
Ingredients
For the Seeds/Nuts:
- 1/2 cup sliced almonds
- 1/4 cup sunflower seeds
- 1/4 cup pepitas pumpkin seeds
For the Salad:
- 10 ounce bag broccoli florets chopped into bite sized pieces (or 1 medium cauliflower head)
- 12 ounce bag cauliflower florets chopped into bite sized pieces (or 1 medium cauliflower head)
- 2 ribs celery chopped into bite sized pieces
- 1/2 cup dried cranberries
- 1/2 cup chopped green olives
- 1/4 cup finely chopped parsley
- 4 scallions thinly sliced
For the Dressing:
- 1/4 cup mayonnaise
- 1/4 cup olive oil or avocado oil
- 2 tablespoons red wine vinegar
- 1 garlic clove minced
- 1 1/2 teaspoons Kosher salt
- 1/8 teaspoon ground black pepper
Instructions
Prepare the Seeds/Nuts
- In a large skillet, add all the nuts and toast on the stovetop over medium heat for 3-5 minutes, mixing often, until fragrant and lightly toasted/browned.
- Turn off the heat and transfer to a bowl to cool slightly.
Make the Dressing
- Whisk all dressing ingredients together in a bowl.
Assemble the Salad
- Add all salad ingredients and toasted nuts to a large mixing bowl and mix together. Mix in the dressing.
- Let the salad marinate at room temperature for at least 30 minutes, or best 1-2 hours in the fridge before serving.
Recipe Notes
This salad is incredible for meal prep, as it stores well in the fridge for a few days. Easily swap the parsley for cilantro, if you prefer.
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