A delicious salad with crisp broccoli and cauliflower, bacon, red onion and cheese, all in a sweet tangy dressing.
Broccoli Cauliflower Salad Overview
Yum, this broccoli cauliflower salad was really delicious! There is a lot of delicious flavor here. The broccoli and cauliflower are crisp, bacon is crunchy, cheese is salty, and the salad dressing is creamy and sweet.
My husband has been snacking on this salad this past week. It's the type of salad that lasts longer in the fridge because it uses heartier vegetables. I also loved this recipe so much that I plan on making it for our upcoming Thanksgiving dinner.
This recipe will make a BIG serving of salad! Perfect for when you have a large potluck or holiday dinner. If you don't want a big salad, just divide the ingredients in half.
Recipe Ingredients
- 2 large broccoli heads - chopped into small florets
- 1 medium head cauliflower - chopped into small florets
- 1 cup chopped red onion
- ¾ lb bacon - cooked and crumbled (I used one full package of regular bacon)
- 2 ½ cups shredded cheddar cheese
Dressing:
- 1 ½ cups mayonnaise
- ½ cup sour cream
- ¼ cup white vinegar - or apple cider vinegar
- ¼ cup maple syrup - granulated sugar or honey
Kitchen Equipment Used
- Mixing Bowls
- Chopping knives
- Cutting board
- Measuring spoons - this is a magnetic set that sticks together in the drawer to keep organized.
How To Make Broccoli Cauliflower Salad
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
PREP: Slice off the stem of the broccoli and chop the broccoli florets into small bite-size pieces. Repeat steps with the cauliflower, chopping into bite-sized pieces.
STEP 1: Cook 1 small package of regular sliced bacon until crispy. Add it to paper towel to absorb any excess grease. Crumble the bacon using your hands or a knife. Set aside.
STEP 2: In a medium bowl, mix together the dressing ingredients: 1 ½ cups mayonnaise, ½ cup sour cream, ¼ cup white vinegar, ¼ cup maple syrup.
STEP 3: In a large bowl, add the broccoli florets from the 2 large broccoli heads, cauliflower florets from 1 head of cauliflower, 1 cup chopped red onion, cooked crumbled bacon, and 2 ½ cups shredded cheddar cheese. Toss everything together.
STEP 4: Pour the salad dressing over top and mix together with the salad. Cover the bowl with plastic wrap and place in the fridge for 2-3 hours. Mix together again just before serving.
Recipe Tips
- Be sure to use a large mixing bowl for this salad to hold all the ingredients.
- This recipe will taste best after being chilled for at least 2 hours. Make sure to stir just before stirring.
- Chop the broccoli and cauliflower small so they are easy bite-size pieces.
- Cook the bacon until it is very crispy, otherwise it will be too soggy for the salad.
How To Store Leftovers
- Refrigerate – Leftover salad can be stored in an airtight container in the fridge for 1-2 days. Just give it a quick stir before serving as some liquid may release from the vegetables and settle at the bottom of the bowl.
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Ingredients
- 2 large broccoli heads - chopped into small florets
- 1 medium head cauliflower - chopped into small florets
- 1 cup chopped red onion
- ¾ lb bacon - cooked and crumbled (I used one full package of regular bacon)
- 2 ½ cups shredded cheddar cheese
Dressing:
- 1 ½ cups mayonnaise
- ½ cup sour cream
- ¼ cup white vinegar - or apple cider vinegar
- ¼ cup maple syrup - granulated sugar or honey
Instructions
- Slice off the stem of the broccoli and chop the broccoli florets into small bite-size pieces. Repeat steps with the cauliflower, chopping into bite-sized pieces.
- Cook 1 small package of regular sliced bacon until crispy. Add it to paper towel to absorb any excess grease. Crumble the bacon using your hands or a knife. Set aside.
- In a medium bowl, mix together the dressing ingredients: 1 ½ cups mayonnaise, ½ cup sour cream, ¼ cup white vinegar, ¼ cup maple syrup.
- In a large bowl, add the broccoli florets from the 2 large broccoli heads, cauliflower florets from 1 head of cauliflower, 1 cup chopped red onion, cooked crumbled bacon, and 2 ½ cups shredded cheddar cheese. Toss everything together.
- Pour the salad dressing over top and mix together with the salad. Cover the bowl with plastic wrap and place in the fridge for 2-3 hours. Mix together again just before serving.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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