Broccoli Cauliflower Salad
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Broccoli Cauliflower Salad
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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!
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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 tbsp fresh parsley or cilantro chopped for garnish
For the Dressing:
- ½ cup Greek yogurt
- 2 tbsp lemon juice
- 1 tbsp honey or maple syrup adjust to taste
- 1 clove garlic minced
- salt and black pepper to taste
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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
- Nutrition Facts
- Nutrition Facts Broccoli Cauliflower Salad Amount Per Serving Calories 102 Calories from Fat 9 % Daily Value* Fat 1g2%Saturated Fat 0.2g1%Trans Fat 0.003gPolyunsaturated Fat 0.1gMonounsaturated Fat 0.1gCholesterol 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.
- Calories 102
- Calories from Fat 9
- % Daily Value*
- Fat 1g
- 2%
- Saturated Fat 0.2g
- 1%
- Trans Fat 0.003g
- Polyunsaturated Fat 0.1g
- Monounsaturated Fat 0.1g
- Cholesterol 1mg
- 0%
- Sodium 50mg
- 2%
- Potassium 517mg
- 15%
- Carbohydrates 22g
- 7%
- Fiber 4g
- 17%
- Sugar 9g
- 10%
- Protein 6g
- 12%
- Vitamin A 2004IU
- 40%
- Vitamin C 86mg
- 104%
- Calcium 72mg
- 7%
- Iron 1mg
- 6%
- 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.
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