This broccoli and cauliflower salad is my favorite way to serve up something fresh and colorful. With raw florets, crispy bacon, and a sweet homemade dressing, it’s always a hit!
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When making a salad like this, it’s all about letting the broccoli and cauliflower shine. Strong flavors like raw onion or vinegar can easily take over, but this recipe strikes the perfect balance.
It comes from my family recipe book and came to mind when I spotted broccoli and cauliflower on sale. With warm weather here, it’s the perfect side for burgers on the grill. Here are a few more reasons why I love this recipe:
- It’s extra crunchy. The raw broccoli and cauliflower florets give this salad the best texture – fresh, crisp, and satisfying in every bite, a lot like my broccoli bacon salad.
- The flavors balance perfectly. You get smoky bacon, sweet red onions, and nutty pecans all tied together with a creamy, tangy homemade dressing.
- I love tossing it together a few hours in advance and letting it chill; everything stays crunchy, and the flavor only gets better.
Key Ingredients and Substitutions
- Broccoli and Cauliflower Florets: These fresh, crunchy veggies form the base of the salad. Use a mix of both for texture and color.
- Bacon: Adds a savory, smoky crunch that balances the sweetness of the dressing. Cook until crispy for the best texture. For a vegetarian version, swap in crispy roasted chickpeas .
- Red Onions: Finely chopped for a sharp, zesty bite. If you prefer a milder onion flavor, soak the chopped onions in cold water for 10 minutes before adding. Green onions or shallots make a good substitute.
- Pecans: Bring a buttery crunch to the mix. Walnuts can also be used instead. Toasting the nuts adds extra flavor.
- Mayonnaise: Forms the creamy base of the dressing. You can use full-fat or light mayo.
- Apple Cider Vinegar: Adds acidity to balance the sweet and creamy elements. White wine vinegar or red wine vinegar also works well.
- Sugar: Sweetens the dressing and balances the tang from the vinegar. You can adjust the amount to taste or substitute with honey or maple syrup for a natural option.
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How to Make Broccoli and Cauliflower Salad
Preparation
Cut the broccoli and cauliflower into small, bite-sized florets. Set out a large mixing bowl and cook the bacon until crispy, then crumble it.
Step 1 – Combine the Salad Ingredients
In a large bowl, add the broccoli and cauliflower florets, crumbled bacon, finely chopped red onions, and chopped pecans. Toss gently to mix.
Step 2 – Make the Dressing
In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, and sugar until smooth and well combined.
Step 3 – Dress the Salad
Pour the dressing over the salad mixture. Stir until all the ingredients are well coated in the dressing.
Step 4 – Chill and Serve
Cover the bowl and refrigerate the salad until ready to serve. Chilling helps the flavors meld and the vegetables stay crisp.
Lynette’s Tip
I think this recipe is best when you let it sit together in the refrigerator, covered, for a few hours before serving.
What to Serve With
- This broccoli and cauliflower salad is a fresh, crunchy side dish for cookouts, potlucks, or weeknight dinners. Serve it chilled alongside slow cooker grilled ribs or BBQ beef sandwiches.
- Pair it with grilled chicken drumsticks, crockpot pulled pork, or homemade black bean burgers for an easy, flavorful combo.
Recipe FAQs
Yes! If you’re out of one or just prefer one over the other, feel free to use all broccoli or all cauliflower. The recipe works great either way.
Nope, this salad is made with raw florets for a fresh, crunchy bite. Just be sure to cut them into small, bite-sized pieces so they’re easy to eat and soak up the dressing.
Absolutely. Walnuts or slivered almonds are great alternatives to pecans. If you need a nut-free version, try sunflower seeds for crunch.
More Salad Recipes You’ll Enjoy
Broccoli and Cauliflower Salad
Ingredients
- 3-5 Cups broccoli and cauliflower florets cut into bite-sized pieces
- 10 slices bacon fried crisp and crumbled
- ½ Cup red onions finely chopped
- ¾ Cup pecans chopped
Dressing
- ½ Cup mayonnaise
- 1 Tablespoon apple cider vinegar
- 4 Tablespoons sugar
Instructions
- In a large bowl, combine the broccoli, cauliflower, bacon, red onions, and chopped pecans. Set aside.
- Whisk together the mayonnaise, apple cider vinegar, and sugar.
- Pour the dressing over the tossed salad ingredients. Refrigerate until ready to serve.
Notes
My favorite Variations:
- Cheesy: Add ¾ cup of shredded cheddar cheese for a creamy, tangy twist that pairs perfectly with the bacon and sweet dressing.
- Sweet Add-In: Stir in 1 cup of golden raisins or dried cranberries for a pop of sweetness that balances the savory elements, like in my spinach salad with cranberries.
- Extra Veggies: Add chopped celery, bell peppers, or shredded carrots for more color and crunch. It’s a great way to stretch the salad for a crowd.
