This post may include affiliate links; for details, see our disclosure policy.

This broccoli cauliflower salad recipe will make everyone say wow! The creamy dressing and zingy mix-ins make magic with crunchy veggies.

Broccoli Cauliflower Salad
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

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
Broccoli cauliflower salad recipe

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:

Broccoli and cauliflower salad

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:

This broccoli cauliflower salad recipe is…

Vegetarian and gluten-free.

Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Broccoli Cauliflower Salad

Broccoli Cauliflower Salad


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 6 to 8 1x

Description

This broccoli cauliflower salad recipe will make everyone say wow! The creamy dressing and zingy mix-ins make magic with crunchy veggies.


Ingredients

Scale
  • 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

  1. Prepare broccoli, cauliflower, red onion and sundried tomatoes as noted above and place in a large bowl.
  2. 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.
  3. In a medium bowl, mix the mayonnaise, lemon juice, sugar, and Dijon mustard.
  4. 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).
  • Category: Salad
  • Method: No Cook
  • Cuisine: Salad
  • Diet: Vegetarian

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

2 Comments

  1. Cathy Case says:

    A question!
    Are the sundried tomatoes in oil?
    Thanks! I look forward to making this.

    Family looks great!
    Cathy Case in MA

    1. Alex Overhiser says:

      Yes!