This simple broccoli and cauliflower salad recipe is a healthy twist on a classic! It has a creamy honey mustard dressing, made with Greek yogurt (no mayo!), olive oil, and lemon juice, and fresh dill and chives for extra flavor. But don’t worry, it also has the staples: slivered almonds, dried cranberries, red onion, and cheddar cheese! If you’re looking for the best broccoli salad that’s always a hit, make this vegetarian side dish for lunch, dinner, potlucks, cookouts, or the holidays.
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Lizzie’s Notes
Broccoli salad is one of the most versatile vegetable dishes out there! It’s so simple to make and goes with just about anything. Need a side for Christmas dinner? It’s perfect. Want a go-to dish for potlucks and cookouts? You got it.
Over the years, I’ve experimented with many versions of this classic dish, and this broccoli and cauliflower salad recipe is my favorite! With the addition of cauliflower, it’s a little more interesting. Fresh herbs take it up another notch, and the honey mustard dressing made with pantry staples is the icing on the cake…er, salad, I mean.
Plus, the veggies are kept raw to deliver a crunchy mouthfeel. I’m drooling just writing about it. Enjoy!
Ingredients and Substitutions
- Cauliflower and broccoli: You can cut florets, removing the stalks and leaves, or use packaged florets to save time. You’ll need about 3 to 4 cups of each vegetable, which is roughly the equivalent of 10 ounces bagged florets that most stores sell. If you are planning to cut florets yourself, buy about 1 and ½ pounds of each.
- Shredded cheddar cheese: Substitute feta, smoked gouda, parmesan, or another cheese of your liking if desired.
- Dried cranberries: This is my favorite dried fruit to use in this broccoli and cauliflower salad recipe, but raisins (golden or regular) and dried cherries also taste delicious.
- Slivered almonds: Slivered blanched almonds are the perfect size/easy to eat, but you can use sliced almonds or chop almonds yourself if needed. Substitute pistachios, pecans, walnuts, or pine nuts for a different flavor, or use pumpkin or sunflower seeds for a nut-free version.
- Dill and chives: Fresh herbs are great way to add even more flavor to this recipe. You can sub dried versions if that’s all you have (about a tablespoon of each). Other possible swaps include parsley or even mint.
- Red onion: Sub shallots if desired.
- Extra virgin olive oil: Use avocado oil if that’s what you prefer.
- Plain Greek yogurt: I like using Fage 5% to make ultra creamy dressings, but any brand or fat content technically works.
- Dijon mustard: Substitute a spicy brown or whole grain option if that’s what you like/have on hand.
- Lemon juice: Use apple cider vinegar in its place if needed.
- Honey: Maple syrup works well as a substitute.
- Garlic powder, salt, pepper: Fresh garlic also works, but it’s sometimes too potent when raw in my opinion.
Instructions
The full card for this broccoli and cauliflower salad recipe is at the bottom of the post. Here’s a preview of the easy steps with photos to guide you in the kitchen!
Cut the broccoli and cauliflower into bite-sized pieces.
Whisk together the dressing ingredients. Add the diced onion to let it marinate while you gather the other ingredients.
In a large mixing bowl, combine the vegetables, herbs, almonds, dried cranberries, and cheese.
Mix together the ingredients, pour the dressing over them, and stir until coated.
Storage
Broccoli and cauliflower salad leftovers keep well in an airtight container in the refrigerator. Store for up to 3 to 5 days. For the best taste and texture, enjoy within the first 24 hours. In fact, I recommend letting it sit in the fridge for about an hour before enjoying to allow the ingredients to marinate in the dressing.
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📖 Recipe
Broccoli and Cauliflower Salad
Ingredients
Honey mustard dressing
- ½ cup plain Greek yogurt
- ¼ cup extra virgin olive oil
- 1 to 2 tablespoons Dijon mustard
- 3 tablespoons fresh lemon juice - from 1 small lemon
- 2 tablespoons honey
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ small red onion - diced, about ½ cup
Salad
- 3 to 4 cups broccoli florets - from 1.5 pounds broccoli or a 10-ounce package florets
- 3 to 4 cups cauliflower florets - from 1.5 pounds cauliflower or a 10-ounce package florets
- ½ cup slivered almonds
- ½ cup dried cranberries
- ½ cup shredded cheddar cheese
- ¼ cup sliced chives - from a 0.5 oz clamshell container
- 3 tablespoons chopped fresh dill - from a 0.5 oz clamshell container
Instructions
- In a measuring cup or bowl, whisk together the yogurt, olive oil, Dijon mustard, lemon juice, honey, garlic powder, salt, and pepper. Stir in the diced red onion so that it has time to marinate while you prep the salad.
- Prepare the broccoli and cauliflower by cutting the florets into bite-sized pieces. If you are using full heads of these vegetables and not packaged florets, remove the stems and leaves (compost or discard) then cut the florets into bite-sized pieces.
- In a large mixing bowl, combine the broccoli and cauliflower, slivered almonds, dried cranberries, cheddar, chives, and dill.
- Pour the dressing over the salad ingredients, and mix until coated.
- Enjoy right away, or for even better taste, cover the bowl and let it sit in the refrigerator for an hour before serving.
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Store leftovers in an airtight container for up to 3 to 5 days in the refrigerator.
- Substitute sunflower or pumpkin seeds for the almonds for a nut-free version.
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