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This broccoli cauliflower salad recipe will make everyone say wow! The creamy dressing and zingy mix-ins make magic with crunchy veggies.
Here’s a fun summer salad recipe that we’ve been eating on repeat: Broccoli Cauliflower Salad! Crunchy broccoli and cauliflower are covered in a creamy zingy dressing, then paired with sundried tomatoes, toasted pine nuts and feta cheese. We recently brought this to a cookout and when someone said “Wow!” after the first bite, we knew it was a winner. It’s similar to that retro salad with cheddar cheese and bacon, but with a twist!
Ingredients in broccoli cauliflower salad
Got a head of broccoli and a head of cauliflower? Those are the major components for this broccoli cauliflower salad, and it’s accessorized with a creamy dressing and some fun mix-ins. Since we eat a lot of vegetarian foods around here, we ditched the bacon in favor of meaty sundried tomatoes. Toasted pinenuts add big flair here, though you can use sunflower seeds too. Here are the ingredients you’ll need:
- Broccoli
- Cauliflower
- Red onion
- Sundried tomatoes
- Feta cheese
- Pine nuts (or sunflower seeds)
- Mayonnaise
- Lemon juice
- Sugar
- Dijon mustard
- Salt
For the nuts
Pine nuts can be expensive, but they add a unique flavor to this broccoli cauliflower salad! If you can find them, it’s well worth it. Here are a few notes:
- Don’t skip toasting; it brings out the flavor. Toasting the nuts for a few minutes in a skillet really brings out their nutty flavor. Without tasting, the nuts are far less flavorful.
- Or, use sunflower seeds or toasted almonds! Sunflower seeds are traditional in this classic salad. Or if you still want the crunch of nut, you could use Toasted Slivered Almonds.
Serving and storage notes
This broccoli cauliflower salad tastes great immediately, but you can also refrigerate it to let the flavors to meld before serving. Leftovers last refrigerated for up to 3 days.
If you’re making the salad in advance, add the nuts right before serving. This keeps them fresher and crunchier.
Ways to serve broccoli cauliflower salad
This broccoli cauliflower salad recipe is extremely versatile and works with many different dishes! It’s ideal as a summer salad, but it works in any season. Here are some ideas:
- Pair with grilled chicken, grilled salmon or grilled shrimp for a summer BBQ
- Make a salad dinner with cucumber salad, pasta salad, lentil salad, couscous salad or quinoa salad
- Serve it for a pizza party with margherita pizza and a wine spritzer
More broccoli and cauliflower recipes
This broccoli and cauliflower salad is the perfect easy salad to whip up for all your meals! Here are a few ideas for more broccoli recipes and cauliflower recipes to try:
- Fire up the oven for Roasted Broccoli and Cauliflower
- Make Quick Cheesy Broccoli or Mac and Cheese with Broccoli
- Whip up a fresh Broccoli Slaw
- Make fan favorite Crispy Cauliflower Tacos
This broccoli cauliflower salad recipe is…
Vegetarian and gluten-free.
Broccoli Cauliflower Salad
This broccoli cauliflower salad recipe will make everyone say wow! The creamy dressing and zingy mix-ins make magic with crunchy veggies.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 6 to 8 1x
- Category: Salad
- Method: No Cook
- Cuisine: Salad
- Diet: Vegetarian
Ingredients
- 4 cups small broccoli florets
- 4 cups small cauliflower florets
- ¼ cup diced red onion
- ¼ cup jarred sundried tomatoes, drained and finely chopped
- ¼ cup pine nuts (or sunflower seeds)
- 1 cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon sugar
- 1 teaspoon Dijon mustard
- ¾ teaspoon kosher salt
- ½ cup feta cheese crumbles
Instructions
- Prepare broccoli, cauliflower, red onion and sundried tomatoes as noted above and place in a large bowl.
- Toast the pine nuts: place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and golden brown, about 3 minutes. Remove immediately from the heat and transfer to a plate to stop the cooking.
- In a medium bowl, mix the mayonnaise, lemon juice, sugar, and Dijon mustard.
- To the bowl of the vegetables, sprinkle in the kosher salt, then add the dressing, toasted pine nuts and feta cheese and stir. Taste and add a pinch or two more salt if necessary. Serve immediately or refrigerate until serving. Store refrigerated for up to 3 days (if making in advance, add pine nuts directly before serving).
A question!
Are the sundried tomatoes in oil?
Thanks! I look forward to making this.
Family looks great!
Cathy Case in MA
Yes!