Loaded Broccoli Cauliflower Salad
Crunchy broccoli and cauliflower tossed with crispy bacon, cheddar cheese, red onion, sunflower seeds, and a creamy tangy dressing. It’s an easy cold salad that’s perfect for potlucks, BBQs, meal prep, or a quick side dish.
Ingredients
For the Salad
3 cups fresh broccoli florets, cut into small bite-size pieces
3 cups fresh cauliflower florets, cut into small bite-size pieces
6 slices bacon, cooked crispy and crumbled
1 cup shredded sharp cheddar cheese
½ small red onion, finely diced
½ cup sunflower seeds
½ cup cherry tomatoes, halved — optional
¼ cup fresh parsley, chopped
2 green onions, sliced
Creamy Dressing
½ cup mayonnaise
½ cup plain Greek yogurt or sour cream
2 tablespoons apple cider vinegar
1–2 tablespoons honey or maple syrup
1 teaspoon Dijon mustard
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
Instructions
1. Prepare the vegetables
Wash the broccoli and cauliflower thoroughly and dry them well.
Cut both into small, bite-size florets. Keeping the pieces relatively small makes every bite easier to eat and ensures you get a little of everything.
Place them in a large mixing bowl.
2. Prepare the remaining ingredients
Cook the bacon until crisp.
Drain on paper towels, allow it to cool, then crumble into small pieces.
Dice the red onion and halve the cherry tomatoes if using.
Shred the cheddar cheese and chop the parsley and green onions.
3. Make the creamy dressing
In a small bowl, whisk together:
Mayonnaise
Greek yogurt or sour cream
Apple cider vinegar
Honey or maple syrup
Dijon mustard
Garlic powder
Salt
Black pepper
Whisk until smooth and creamy.
Taste and adjust the sweetness, acidity, or seasoning to your preference.
4. Combine the salad
Add the broccoli, cauliflower, bacon, cheddar cheese, red onion, sunflower seeds, tomatoes, parsley, and green onions to a large bowl.
Pour the dressing over the top.
5. Toss
Gently toss everything together until the vegetables are evenly coated with the creamy dressing.
Don’t crush the broccoli or cauliflower while mixing.
6. Chill
Cover the bowl and refrigerate for at least 30 minutes.
For the best flavor, refrigerate for 1–2 hours before serving.
The resting time allows the dressing to soak into the vegetables while keeping them pleasantly crunchy.
7. Serve
Before serving, give the salad a gentle toss.
Top with a little extra shredded cheddar, bacon, sunflower seeds, and parsley if desired.
Serve chilled.
Recipe Details
Prep Time: 20 minutes
Cook Time: 10 minutes for bacon
Chill Time: 30–60 minutes
Total Time: About 1 hour
Servings: 6
Difficulty: Easy
Approximate Nutrition
Per serving, based on 6 servings:
Calories: ~350
Protein: ~13 g
Carbohydrates: ~13 g
Fat: ~28 g
Fiber: ~4 g
Sugar: ~6 g
Net Carbs: ~9 g
Sodium: ~650–800 mg
Nutrition is approximate and will vary depending on the bacon, mayonnaise, cheese, dressing, and amount of salt used.
Allergen & Dietary Information
Contains: Milk/dairy
May contain: Egg, depending on mayonnaise
Nut-free: Yes, as written.
Peanut-free: Yes, provided packaged ingredients are free from peanut cross-contact.
Tree-nut-free: Yes, provided packaged ingredients are free from tree-nut cross-contact.
Gluten-free: Yes, when using certified gluten-free bacon, mayonnaise, mustard, and seasonings.
Vegetarian: No because of bacon.
Dairy-free: Use dairy-free cheese and dairy-free mayonnaise/yogurt.
Low-carb: Yes
Keto-friendly: Yes, if using a low-sugar or sugar-free dressing.
High-fiber: Yes
High-protein: Moderate
About the Sunflower Seeds
Sunflower seeds are seeds, not tree nuts, but if you have a severe allergy, always check the package for cross-contact warnings.
For a completely seed-free version, simply omit them.
Tips for the Best Broccoli Cauliflower Salad
Keep the vegetables dry
After washing, dry the broccoli and cauliflower thoroughly. Excess water can dilute the dressing.
Make the bacon extra crispy
Crispy bacon gives the salad a fantastic contrast against the crunchy vegetables and creamy dressing.
Use sharp cheddar
Sharp cheddar gives you more flavor without needing a huge amount of cheese.
Let it chill
Don’t skip the chilling time. The flavors become much better after the salad rests.
Don’t overdress
Start with about three-quarters of the dressing, toss, and add more if necessary.
Easy Variations
Loaded Broccoli Cauliflower Egg Salad
Add 3–4 chopped hard-boiled eggs for extra protein.
Chicken Version
Add 1½ cups cooked diced chicken for a complete meal.
Avocado Version
Add one diced avocado immediately before serving.
Spicy Version
Add:
½ teaspoon red pepper flakes
1 finely chopped jalapeño
A little hot sauce
Extra Cheesy
Add shredded Monterey Jack, mozzarella, or pepper jack.
Sweet & Savory
Add ½ cup halved red grapes or dried cranberries for a sweet contrast.
Ranch Version
Add 1 teaspoon ranch seasoning to the dressing.
Recipe Q&A
Q: Can I make this salad ahead of time?
A: Yes! In fact, it tastes even better after chilling for 1–2 hours. For the crunchiest bacon and seeds, reserve a little to sprinkle on top just before serving.
Q: How long does it last?
A: Store covered in the refrigerator for up to 3 days. The vegetables will gradually soften as they sit in the dressing.
Q: Can I use frozen broccoli or cauliflower?
A: Fresh is strongly recommended. Frozen vegetables become softer and release more water after thawing.
Q: Do I need to cook the broccoli and cauliflower?
A: No. They’re used raw, which gives this salad its signature crunch.
Q: Can I blanch the vegetables?
A: Yes. If you prefer softer vegetables, blanch them briefly in boiling water, then immediately transfer them to ice water and dry thoroughly before making the salad.
Q: Can I use sour cream instead of Greek yogurt?
A: Absolutely. Sour cream makes the dressing especially rich and tangy.
Q: Can I make the dressing without honey?
A: Yes. Simply omit it for a less-sweet dressing or use a sugar-free sweetener for a lower-sugar version.
Q: Can I use turkey bacon?
A: Yes. Turkey bacon works well and can reduce the fat content.
Q: Can I make this vegetarian?
A: Yes. Leave out the bacon and add roasted chickpeas, extra sunflower seeds, or chopped hard-boiled eggs.
Q: Can I make it dairy-free?
A: Yes. Use dairy-free cheddar and a dairy-free yogurt or mayonnaise.
Q: What can I use instead of sunflower seeds?
A: Pumpkin seeds, chopped walnuts, pecans, or almonds work well if they’re suitable for your dietary needs. For a nut-free version, use sunflower or pumpkin seeds.
Q: Can I turn this into a complete meal?
A: Definitely. Add grilled chicken, tuna, hard-boiled eggs, or chickpeas for a more substantial meal.
Why You’ll Love It
✔ Crunchy broccoli and cauliflower
✔ Creamy and tangy dressing
✔ Crispy bacon
✔ Cheesy and flavorful
✔ Easy no-cook vegetables
✔ Great for BBQs and potlucks
✔ Low-carb friendly
✔ Easy to meal prep
✔ Easily customizable
