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Broccoli Cauliflower Salad

This creamy Broccoli Cauliflower Salad with bacon and pecans is healthy, satisfying and great for potlucks. Made with Greek yogurt (no mayo).

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 8 cups
Calories: 256 kcal
Course: Salad
Cuisine: American

Ingredients

  • 1 pound broccoli cut into small (1-inch) florets (about 1 medium head)
  • 1 pound cauliflower cut into small (1-inch) florets (about 1 very small or 1/2 large head)
  • ½ cup pecan halves
  • 4 slices thick-cut bacon diced
  • 1 tablespoon Dijon mustard
  • 2 tablespoons sherry vinegar or red wine vinegar
  • 1 teaspoon kosher salt divided
  • ½ teaspoon ground black pepper
  • ½ cup non-fat plain Greek yogurt
  • 1 tablespoon honey
  • 4 medium green onions thinly sliced (about 2/3 cup)
  • ½ cup dried cranberries
  • 4 ounces 1/4-inch diced sharp cheddar cheese (I like a white cheddar) about 2/3 cup

Instructions

    Cup of Yum
  1. Blanch the vegetables: bring a large pot of salted water to a boil (I like to do this when I'm prepping the vegetables, as it takes my water a long time to boil). Place a large bowl of ice water beside it and keep a colander handy. Add the broccoli and cauliflower florets to the boiling water. Let cook for 30 seconds. With a slotted spoon, immediately transfer to the ice bath to stop the vegetables’ cooking. Drain into the colander, shaking off as much excess water as you can. Set aside.
  2. Heat a medium to large skillet over medium heat. Add the pecans in a single layer and let sit for 15 seconds. Stir and toast, until the pecans are crisp and smell fragrant, about 3 to 4 minutes. Stir often to avoid hot spots and do not walk away. Immediately transfer to a cutting board. Roughly chop.
  3. Return the skillet to medium heat. Add the bacon pieces in a single layer and cook, stirring occasionally, until the bacon is crisp and the fat has rendered, about 10 minutes. Drain all but 1 1/2 tablespoons bacon fat from the skillet (leave the bacon in the skillet).
  4. Return the pan to the stove and turn off the heat. Working quickly, stir in the Dijon, vinegar, 1/2 teaspoon of the salt, and pepper. Let cook in the warm skillet for 30 seconds. Remove from the hot burner and set aside to cool for 2 minutes.
  5. To a small mixing bowl, add the Greek yogurt, honey, and remaining 1/2 teaspoon salt. Whisk to combine.
  6. Scrape the bacon and all of the drippings in the skillet with it into the bowl with the Greek yogurt. Whisk to combine.
  7. Shake the broccoli and cauliflower once more (you want to remove as much water as possible so that the salad isn't soggy, then transfer to a large mixing bowl (to save dishes, I wipe out the bowl I was using for the ice bath).
  8. To the bowl with the broccoli mixture, add the green onions, cranberries, cheddar, and chopped pecans.
  9. Pour the bacon dressing over the top, then stir gently to combine. Taste and add more salt and pepper if you like. Enjoy immediately or refrigerate until ready to serve (this tastes even better after it's sat in the refrigerator for an hour or so). Just before serving, give the bowl a big stir to reincorporate any dressing that has sunk to the bottom. Serve cold or at room temperature.

Notes

  • TO STORE: Refrigerate leftover salad in an airtight storage container for up to 3 days. 

Nutrition Information

Serving 1cup (of 8) Calories 256kcal (13%) Carbohydrates 17g (6%) Protein 11g (22%) Fat 17g (26%) Saturated Fat 6g (30%) Trans Fat 1g Cholesterol 27mg (9%) Potassium 471mg (13%) Fiber 4g (16%) Sugar 10g (20%) Vitamin A 568IU (11%) Vitamin C 79mg (88%) Calcium 168mg (17%) Iron 1mg (6%)

Nutrition Facts

Serving: 8cups

Amount Per Serving

Calories 256

% Daily Value*

Serving 1cup (of 8)
Calories 256kcal 13%
Carbohydrates 17g 6%
Protein 11g 22%
Fat 17g 26%
Saturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 27mg 9%
Potassium 471mg 10%
Fiber 4g 16%
Sugar 10g 20%
Vitamin A 568IU 11%
Vitamin C 79mg 88%
Calcium 168mg 17%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.