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This creamy broccoli cauliflower salad is a crowd-pleaser that comes together in just 20 minutes! My spin uses feta, pine nuts, and sun-dried tomatoes for big flavor.
Here’s a fun summer salad recipe that I’ve been eating on repeat: broccoli cauliflower salad! Crunchy broccoli and cauliflower are covered in a creamy, zingy dressing, then paired with sun-dried tomatoes, toasted pine nuts, and feta cheese.
When I first made this recipe, I brought it to a cookout, and when someone said “Wow!” after the first bite, I knew it was a winner. It’s similar to that retro salad with cheddar cheese and bacon, but with a twist!
Ingredients You Need
Got a head of broccoli and a head of cauliflower? Those are the major components of this broccoli-cauliflower salad, which is accessorized with a creamy dressing and some fun mix-ins. Since I eat a lot of vegetarian foods, I ditched the bacon in favor of meaty sun-dried tomatoes. Here are the ingredients you’ll need:
- Broccoli florets: Cut them into small pieces for a nice, even texture in this salad.
- Cauliflower florets: Same deal. Aim for bite-sized pieces, no big trees!
- Red onion: This adds a nice savory flavor.
- Oil-packed sun-dried tomatoes: These bring a savory depth that genuinely replaces the bacon.
- Feta cheese crumbles: This adds a nice anchor to the salad (instead of cheddar, which is often in broccoli salads!).
- Pine nuts: Toasted Pine Nuts are a big flavor component that adds intrigue! Sunflower seeds or Toasted Slivered Almonds work, too.
- For the dressing: You’ll use mayonnaise, lemon juice, sugar, Dijon mustard, and salt. If you’d like, you can use half Greek yogurt and half mayo to cut down on the mayo quantity!
Pro Tip: Don’t Skip Toasting 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 toasted almonds! Sunflower seeds are traditional in this classic salad. Or if you still want the crunch of nuts, you could use Toasted Slivered Almonds.
How to Make Broccoli Cauliflower Salad
Once your vegetables are prepped, the assembly takes about five minutes. Here’s the flow:
- Chop your veggies small. Again, small florets are the move: they’re easier to eat this way.
- Toast the pine nuts. Dry skillet over medium heat; cook for 3 minutes, stirring often. Transfer to a plate immediately so they stop cooking.
- Whisk the dressing. Mayo, lemon juice, sugar, and Dijon, stirred until smooth.
- Combine. Sprinkle the vegetables with salt, then add the dressing, pine nuts, and feta. Toss until everything’s coated.
- Taste and serve. Add another pinch of salt if needed, or chill briefly to let the flavors meld.
Ways To Serve It
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, or Quinoa Salad.
- Serve it for a pizza party with Margherita Pizza and a Wine Spritzer.
Storage and Leftovers
This broccoli cauliflower salad tastes great immediately, but you can also refrigerate it to let the flavors 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.
Dietary Notes
This broccoli cauliflower salad recipe is vegetarian and gluten-free.
Broccoli Cauliflower Salad
This broccoli and 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 (or ½ cup Greek yogurt + ½ cup mayo)
- 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 sun-dried 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 from the heat immediately 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).
Notes
Variations: If desired, you can use half Greek yogurt and half mayonnaise for a lighter dressing; vegan mayo also works. Omit the feta cheese if desired for a dairy-free or vegan salad; you may want to add a bit more salt.
That’s a large amount of mayo for me; can I split it between Greek yogurt and half mayo?
Yes you definitely can! Let me know if you try it!
A question!
Are the sundried tomatoes in oil?
Thanks! I look forward to making this.
Family looks great!
Cathy Case in MA
Yes!