Broccoli Cauliflower Salad Delight
Crisp broccoli and cauliflower meet a creamy, sweet-tangy dressing with bacon, cheddar, cranberries, and sunflower seeds for irresistible crunch.
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Servings:
Ingredients
Main Ingredients
- 4 cup broccoli florets, chopped bite-size about 1-inch pieces
- 3.5 cup cauliflower florets, chopped bite-size about 1-inch pieces
- 1 cup sharp cheddar cheese, shredded
- 0.5 cup red onion, finely chopped
- 0.5 cup dried cranberries or raisins
- 0.5 cup roasted sunflower kernels
- 3 oz bacon, cooked and crumbled
- 0.75 cup mayonnaise
- 0.25 cup plain Greek yogurt or sour cream
- 2 tbsp apple cider vinegar
- 1.5 tbsp honey
- 1 tsp Dijon mustard
- 0.75 tsp kosher salt adjust to taste
- 0.25 tsp black pepper
Instructions
Preparation Steps
- Crisp the bacon in a skillet over medium heat, 7–9 minutes. Drain, cool, and crumble.
- Toast sunflower kernels in a dry skillet until fragrant, 2–3 minutes. Cool completely.
- Rinse and dry broccoli and cauliflower. Chop into small bite-size pieces and place in a large bowl.
- Add red onion, cranberries, and shredded cheddar to the bowl and toss to combine.
- Whisk mayonnaise, Greek yogurt, vinegar, honey, Dijon, salt, and pepper until smooth.
- Pour dressing over the salad. Toss until everything is evenly coated.
- Fold in the crumbled bacon and toasted sunflower kernels just before serving for crunch.
- Chill 20–30 minutes to let flavors mingle. Taste and adjust seasoning.
Notes
Swap cranberries for raisins, or use chopped almonds instead of sunflower seeds. For a lighter twist, replace half the mayo with more Greek yogurt. Keep leftovers covered in the fridge up to 3 days; add bacon right before serving to keep it crisp.
This recipe is an original creation inspired by classic Broccoli Cauliflower Salad Delight flavors. All ingredient ratios and instructions are independently developed.