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Broccoli Cauliflower Salad

Broccoli Cauliflower Salad
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5 from 1 review

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
  • 1/4 cup diced red onion
  • 1/4 cup jarred sundried tomatoes, drained and finely chopped
  • 1/4 cup pine nuts (or sunflower seeds)
  • 1 cup mayonnaise (or 1/2 cup Greek yogurt + 1/2 cup mayo) 
  • 2 tablespoons lemon juice
  • 1 tablespoon sugar
  • 1 teaspoon Dijon mustard
  • 3/4 teaspoon kosher salt
  • 1/2 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).

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.

Find it online: https://www.acouplecooks.com/broccoli-cauliflower-salad/