
0 from 285 votes
Broccoli Cauliflower Salad Recipe (VIDEO)
This creamy broccoli cauliflower salad always gets glowing reviews. Cauliflower salad is crisp, crunchy, chewy and every bite is coated in a delicious honey-lemon dressing.
Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 8 as a side salad
Calories: 276 kcal
Course:
Side Dish , Salad
Cuisine:
American
Ingredients
- 1 medium broccoli head
- 1 medium cauliflower head
- 3/4 cup dried cranberries craisins
- 1/2 cup sliced almonds or pine nuts toasted on a dry skillet until golden
- 2 Tbsp honey
- 2 Tbsp fresh lemon juice from 1 small lemon
- 1/2 cup mayonnaise*
Instructions
- Peel the broccoli stem and chop off the dry base. Chop broccoli into small florets and dice the stem if using.
- Remove and discard the cauliflower core and leaves and dice the rest into bite-sized pieces.
- Toast 1/2 cup pine nuts or almonds on a dry skillet over med/high heat, tossing frequently until fragrant and golden, then add to the salad bowl along with 3/4 cup craisins.
- In a small bowl, whisk together 1/2 cup mayo, 2 Tbsp honey and 2 Tbsp lemon juice. Add dressing to the salad and toss well to combine.
Cup of Yum
Notes
- *Fresh lemon juice makes all the difference - when you only have 3 ingredients in the dressing, each one really counts.
Nutrition Information
Calories
276kcal
(14%)
Carbs
26g
Protein
7g
(14%)
Fat
18g
(28%)
Saturated Fat
2g
(10%)
Trans Fat
1g
Cholesterol
6mg
(2%)
Sodium
136mg
(6%)
Potassium
573mg
(16%)
Fiber
6g
(24%)
Sugar
15g
(30%)
Vitamin A
483IU
(10%)
Vitamin C
104mg
(116%)
Calcium
93mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8as a side salad
Amount Per Serving
Calories 276
% Daily Value*
Calories | 276kcal | 14% |
Carbs | 26g | |
Protein | 7g | 14% |
Fat | 18g | 28% |
Saturated Fat | 2g | 10% |
Trans Fat | 1g | 50% |
Cholesterol | 6mg | 2% |
Sodium | 136mg | 6% |
Potassium | 573mg | 12% |
Fiber | 6g | 24% |
Sugar | 15g | 30% |
Vitamin A | 483IU | 10% |
Vitamin C | 104mg | 116% |
Calcium | 93mg | 9% |
Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.