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Broccoli Cauliflower Salad
An easy make-ahead broccoli and cauliflower salad is a perfect side dish that's loaded with bacon, onion, cranberries, and pecans -- and just 15 minutes of prep!
Prep Time
15 mins
Additional Time
2 hrs
Total Time
2 hrs 15 mins
Servings: 8 servings
Calories: 306 kcal
Course:
Side Dish , Salad
Cuisine:
American
Ingredients
Salad Ingredients:
- 4 cups bite-size broccoli florets (about 1 crown)
- 4 cups bite-size cauliflower florets (slightly less than 1 large crown)
- ¾ cup diced red onion
- ½ cup dried cranberries
- ½ cup chopped pecans, toasted
- ½ cup chopped, cooked bacon
Salad Dressing Ingredients:
- ¾ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons sugar
- 1 ½ tablespoons vinegar
- salt and pepper, to taste
Instructions
- Combine the broccoli, cauliflower, onion, cranberries, pecans and bacon in a large bowl.
- In a separate bowl, whisk together mayonnaise, sour cream, sugar, vinegar, salt and pepper.
- Spoon over the vegetables and toss to coat. Cover and chill at least 2 hours before serving.
Cup of Yum
Notes
- Swap out the dried cranberries for another kind of dried fruit -- regular raisins or golden raisins, dried cherries, dried apples, or even chopped dried apricots.
- Instead of pecans, try walnuts, slivered almonds, crunchy sunflower seeds, or pumpkin seeds for that nutty crunch. You could also try salad toppers with candied nuts like glazed pecans or honey almonds for more sweetness.
- Add cheese. Feta or goat cheese would be great in this salad, or try shaved Parmesan cheese, cubed cheddar cheese, mozzarella cheese, or Monterey Jack.
- Swap out the sour cream for an equal amount of plain Greek yogurt in the creamy dressing.
- Cut the broccoli and cauliflower into very small florets. This makes each bite easier to enjoy!
- Cook your bacon until it's very crispy before adding it to the salad. You don't want limp, soggy bacon in the salad, so starting with really crisp pieces is key for flavor and texture.
- Allow plenty of time for the salad to chill in the refrigerator after assembling (at least 2 hours). It just gets better as it sits, the vegetables soften, and the flavors come together.
- If you want the pecans to be crunchy, wait to stir them into the salad just before serving.
Nutrition Information
Serving
1/8 of the salad
Calories
306kcal
(15%)
Carbohydrates
18g
(6%)
Protein
6g
(12%)
Fat
25g
(38%)
Saturated Fat
5g
(25%)
Cholesterol
19mg
(6%)
Sodium
291mg
(12%)
Potassium
389mg
(11%)
Fiber
4g
(16%)
Sugar
11g
(22%)
Vitamin A
342IU
(7%)
Vitamin C
66mg
(73%)
Calcium
50mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 306
% Daily Value*
| Serving | 1/8 of the salad | |
| Calories | 306kcal | 15% |
| Carbohydrates | 18g | 6% |
| Protein | 6g | 12% |
| Fat | 25g | 38% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 19mg | 6% |
| Sodium | 291mg | 12% |
| Potassium | 389mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 342IU | 7% |
| Vitamin C | 66mg | 73% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.