This broccoli cauliflower salad solves the holiday potluck problem.
It’s crunchy, creamy, and texturally rich, and it holds up on a buffet table for hours without wilting or getting soggy.
Toss raw broccoli and cauliflower with a tangy Greek yogurt dressing, then layer with crispy bacon, toasted almonds, dried cranberries, sharp cheddar, and roasted pepitas for a salad that tastes like fall and winter in a bowl.
It’s also genuinely high in protein for a salad — about 18g per serving — which is rare for a side dish that usually runs on mayonnaise and sugar.
The protein comes from Greek yogurt, sharp cheddar, bacon, and almonds, and the dressing skips the cup of mayo and half a cup of sugar that most broccoli salad recipes call for.
It’s still creamy, still slightly sweet, and still the bowl everyone goes back for, but it won’t leave you feeling heavy before the main course.
The seasonal angle comes from the add-ins. Dried cranberries, toasted pepitas, and toasted almonds give the salad a fall-and-winter feel, and it works just as well on a Thanksgiving table as it does on a Christmas buffet.
It travels well, makes ahead beautifully, and is the one dish you can make the morning of and forget until dinner.
Why This Recipe Works
A few small decisions make this broccoli cauliflower salad taste like the holiday version everyone asks for:
Use Raw Broccoli and Cauliflower, Cut Small. Raw florets give the salad its signature crunch, and cutting them into small, bite-sized pieces means every forkful gets the same texture. A food processor on the pulse setting works, but a sharp knife and a few minutes are the easiest way to keep the pieces even.
Blanch the Broccoli If You Want It Softer. Some people prefer their broccoli salad with a slightly tender crunch. A 60-second blanch in boiling water followed by an ice bath keeps the color bright green and softens the bite without turning it mushy. The cauliflower stays raw either way.
Use Greek Yogurt Instead of Mayo. A cup of mayonnaise is the standard for broccoli salad, and it’s also why most versions taste heavy. This dressing uses plain Greek yogurt as the base, giving the same creamy texture with about 20g of protein per cup and far less fat. A small amount of mayonnaise adds richness, so it still tastes like the classic version.
Balance the Sweet and Tangy. The dressing uses maple syrup or honey for sweetness and apple cider vinegar plus lemon juice for tang. This is what makes the salad taste bright instead of flat, and it’s why you don’t need half a cup of sugar.
Toast the Almonds and Pepitas. Toasting the almonds and pepitas for a few minutes in a dry skillet brings out their oils and makes them taste nutty instead of raw. It’s a two-minute step that makes a big difference.
Add Protein Beyond the Dressing. Bacon, sharp cheddar, and almonds add protein and make the salad feel like a full side dish instead of a pile of vegetables. Use thick-cut bacon cooked until crisp, and grate the cheddar fresh so it melts slightly into the dressing.
Let It Sit for 30 Minutes Before Serving. The salad tastes good right after you toss it. It tastes better after 30 minutes in the refrigerator, once the dressing has softened the broccoli slightly and the flavors have melded.
Make It Ahead and Hold It Cold. This is one of the few salads that actually improves with time. Make it the morning of a holiday dinner, refrigerate it, and pull it out right before serving. The bacon stays crisp, the almonds stay crunchy, and the dressing stays creamy.
Broccoli Cauliflower Salad Recipe
A crunchy, creamy broccoli cauliflower salad with a Greek yogurt dressing, crispy bacon, toasted almonds, dried cranberries, sharp cheddar, and roasted pepitas. A fall and winter side dish that holds up for days.
Ingredients
For the Broccoli Cauliflower Salad
- 4 cups broccoli florets, cut into small bite-sized pieces (about 1 large head)
- 4 cups cauliflower florets, cut into small bite-sized pieces (about 1 small head)
- 8 slices thick-cut bacon, cooked until crisp and crumbled
- 1 cup sharp cheddar cheese, freshly grated
- ½ cup toasted almonds, roughly chopped
- ½ cup dried cranberries
- ¼ cup roasted pepitas (pumpkin seeds)
- 2 green onions, thinly sliced
- Optional: ¼ cup red onion, finely diced
For the Greek Yogurt Dressing
- ¾ cup plain Greek yogurt (2% or full-fat)
- ¼ cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp fresh lemon juice
- 2 tbsp maple syrup or honey
- 1 tsp Dijon mustard
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- ¼ tsp garlic powder
Instructions
- Blanch the broccoli (optional). If you want a slightly softer crunch, bring a large pot of salted water to a boil. Add the broccoli florets and cook for 60 seconds. Drain immediately and plunge into a bowl of ice water for 2 minutes. Drain again and pat completely dry. Skip this step if you prefer fully raw broccoli.
- Toast the almonds and pepitas. Heat a dry skillet over medium heat. Add the almonds and pepitas and toast for 3 to 4 minutes, stirring frequently, until fragrant and lightly golden. Transfer to a plate to cool.
- Cook the bacon. Cook the bacon in a skillet over medium heat until crisp, about 8-10 minutes. Transfer to a paper-towel-lined plate to drain, then crumble into small pieces.
- Make the dressing. In a medium bowl, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, lemon juice, maple syrup or honey, Dijon mustard, kosher salt, black pepper, and garlic powder until smooth and creamy. Taste and adjust the sweetness or tang.
- Combine the salad. In a large bowl, combine the broccoli, cauliflower, crumbled bacon, cheddar, toasted almonds, dried cranberries, pepitas, green onions, and red onion if using.
- Toss with the dressing. Pour the dressing over the salad and toss to coat everything. Scrape down the sides of the bowl and toss again so nothing is left dry.
- Chill. Cover the bowl and refrigerate for at least 30 minutes, or up to 24 hours, before serving. The salad tastes best after the dressing has softened the broccoli slightly and melded with the other ingredients.
- Serve. Transfer to a serving bowl, top with a few extra pepitas and a sprinkle of cheddar, and serve cold.
Notes
Each serving has about 260 calories and 18g of protein, with roughly 14g of carbs, 17g of fat, 4g of fiber, and 420mg of sodium. The protein comes from the Greek yogurt, bacon, cheddar, and almonds. Swap the bacon for turkey bacon to drop the fat by about 4g per serving, or double the cheddar to push the protein to 20g.
Tips for the Best Broccoli Cauliflower Salad
- Cut the florets small and even. Bite-sized pieces mean every forkful has the same texture.
- Blanch the broccoli for 60 seconds if you want a softer crunch. Ice bath after to keep the color bright.
- Use Greek yogurt as the dressing base. It’s creamy, tangy, and adds about 20g of protein per cup.
- Balance the sweet and tangy. Maple syrup, apple cider vinegar, and lemon juice are what make the dressing work.
- Toast the almonds and pepitas. Two minutes in a dry skillet brings out their oils and makes them taste nutty.
- Grate the cheddar fresh. Pre-shredded cheese has anti-caking agents that keep it from melting into the dressing.
- Use thick-cut bacon. It stays crisp longer and gives bigger, meatier crumbles.
- Let it sit for 30 minutes before serving. The dressing softens the broccoli, and the flavors meld.
- Make it ahead. This salad holds up for 24 hours in the refrigerator without wilting.
- Save the bacon and almonds for serving if you’re making it more than a few hours ahead. It keeps them extra crisp.
What to Serve With Broccoli Cauliflower Salad
This salad is a holiday side dish that works with almost any main:
- Roasted turkey, ham, or prime rib
- Roasted chicken or pork loin
- Grilled or roasted salmon
- Mashed potatoes and gravy
- Green bean casserole
- Dinner rolls or cornbread
- A simple roast chicken dinner on a weeknight
Make-Ahead, Storage, and Reheating
Make Ahead: This salad is designed to be made ahead. Assemble it up to 24 hours in advance and refrigerate. The flavor improves after a few hours.
Refrigerator: Store in a sealed container for up to 3 days. The broccoli will soften slightly over time, and the bacon will lose some of its crispness after the first day.
Freezer: Do not freeze. The vegetables release water when thawed, and the dressing separates.
Meal Prep: Portion into individual containers and refrigerate for up to 3 days. Add the bacon and almonds fresh the day you eat it for maximum crunch.
Food Safety: Keep the salad refrigerated at all times. Do not leave it at room temperature for more than 2 hours. Discard if it develops an off smell or color.
Easy Variations
Low Carb Broccoli Salad. Skip the dried cranberries and use a sugar-free sweetener instead of maple syrup. Carbs drop to about 7g per serving, and protein stays at 18g.
Creamy Broccoli Salad. Increase the mayonnaise to ½ cup and reduce the Greek yogurt to ½ cup. The dressing becomes richer and heavier, closer to the classic version.
Roasted Cauliflower Salad. Roast the cauliflower at 425°F for 20 minutes instead of using it raw, and add a handful of fresh arugula. The salad becomes warmer and more savory, with a slightly different texture.
Cold Broccoli Salad Recipes With Apples. Add 1 diced Honeycrisp or Fuji apple for extra crunch and sweetness. Toss the apple in lemon juice first so it doesn’t brown.
Broccoli Crunch Salad With Sunflower Seeds. Swap the almonds and pepitas for ¾ cup of roasted sunflower seeds. The salad becomes nut-free and still has plenty of crunch.
Chopped Broccoli Salad. Chop the broccoli and cauliflower into much smaller pieces, almost a fine dice. The salad becomes more like a slaw and works well as a topping for sandwiches or grain bowls.
Frequently Asked Questions
Is broccoli cauliflower salad healthy?
Yes. This version is high in protein (18g per serving), low in carbs, and packed with fiber from the vegetables and almonds. The dressing uses Greek yogurt instead of a full cup of mayonnaise, which cuts the fat significantly compared to most broccoli salad recipes.
Is this salad low carb?
Yes. Each serving has about 14g of carbs. If you skip the dried cranberries and use a sugar-free sweetener in the dressing, the carbs drop to about 7g per serving.
Can I make this salad ahead of time?
Yes, and it’s better that way. Assemble it up to 24 hours in advance and refrigerate. The flavor improves after a few hours. Add the bacon and almonds fresh if you want maximum crunch.
Can I use frozen broccoli and cauliflower?
No. Frozen vegetables release too much water when thawed, which makes the salad watery. Use fresh florets only.
Can I make this dairy-free?
Yes. Use dairy-free yogurt like coconut yogurt and skip the cheddar or use a dairy-free alternative. The protein will drop to about 10g per serving.
Can I make this without bacon?
Yes. Skip the bacon and add an extra ½ cup of toasted almonds or ½ cup of shredded rotisserie chicken. The salad is still crunchy and satisfying.
Can I make this vegetarian?
Yes. Skip the bacon and add an extra ½ cup of toasted almonds or ¼ cup of hemp seeds. The protein drops to about 14g per serving.
Can I use a different cheese?
Yes. Sharp white cheddar, extra-sharp yellow cheddar, or crumbled feta all work well. Feta gives the salad a tangier, more Mediterranean flavor.
How long does broccoli cauliflower salad last?
Up to 3 days in a sealed container in the refrigerator. The broccoli will soften slightly over time.
Can I freeze broccoli cauliflower salad?
No. The vegetables release water when thawed, and the dressing separates. This salad is best fresh or within a few days.
How much protein is in this salad?
About 18g per serving, from the Greek yogurt, bacon, sharp cheddar, and almonds.
Can I double the recipe?
Yes. Double all the ingredients and use a larger bowl. The chill time stays the same.
More Salad and Side Dish Recipes You’ll Love
- Greek Salad Dressing Recipe — Easy Mason Jar Vinaigrette, Meal Prep Ready
- Crisp Fennel Salad with Apples and Radishes — The Perfect Fall Salad
- Christmas Wreath Fruit Salad Recipe — The Most Festive Holiday Side Dish
- Mediterranean Chicken Salad — Creamy Lemon Dressing, 42g Protein
Conclusion
This broccoli cauliflower salad is the holiday side dish that earns a permanent spot in the rotation. It’s crunchy, creamy, and full of texture, with bacon, toasted almonds, dried cranberries, sharp cheddar, and roasted pepitas, and it comes together in about 20 minutes with 18g of protein per serving.
The three things that make it work are these. Use Greek yogurt as the dressing base so the salad stays creamy without being heavy.
Balance the sweet and tangy with maple syrup, apple cider vinegar, and lemon juice. And let it sit for 30 minutes before serving so the dressing softens the broccoli and the flavors meld.
About 260 calories per serving. 18g of protein. Eight servings. Ready in 20 minutes, make-ahead friendly, and endlessly adaptable as a low-carb broccoli salad, a creamy broccoli salad, a roasted cauliflower salad, a cold broccoli salad with apples, or a chopped broccoli slaw.
Pin it to your salad recipes board and make it your new go-to fall and winter side dish.
