We call this the Christmas salad but it’s great any time of year. Broccoli Cauliflower Salad has only 4 ingredients with an easy honey lemon dressing that coats every delicious bite. It comes together quickly and is perfect for parties or dinner time. Make this and you will get recipe requests.
Most people think of Cauliflower as an ingredient that needs to be cooked into Cauliflower Soup or Roasted Cauliflower, but raw cauliflower is a real treat. It has the perfect taste and crunchy texture for salad.
This post may contain affiliate links. Read my disclosure policy.
We love fresh broccoli salads like our Broccoli Apple Salad and Broccoli Grape Salad. If you are a fan of crisp fresh broccoli and cauliflower, you will make this creamy salad again and again. Broccoli and Cauliflower never tasted so good!
Broccoli Cauliflower Salad Video
If you enjoyed this Cauliflower Broccoli Salad, please subscribe to our for more inspiration, and click on the bell icon so you’ll know when a new video is posted.
Good recipes travel fast and this creamy Broccoli Cauliflower Salad recipe is one of them! One of my readers, Margarita Storchevoy, wrote in with this Christmas salad recipe and said it was one of her favorite recipes for the holidays. That same day we bought the ingredients and recreated it; love at first bite! Make this and you will get recipe requests.
Broccoli and Cauliflower Salad Ingredients
- Broccoli – use a medium head, cut into small florets
- Cauliflower – 1 medium head, chopped into small florets
- Dried Cranberries – adds a sweet-tanginess to the salad
- Pine Nuts or Sliced Almonds – toast the nuts on a dry skillet until golden for a more intense nutty flavor and crunchier texture.
Shortcut: I love my food chopper for chopping broccoli and cauliflower. It makes this job way easier and faster.
How to Select Cauliflower
- Look for tightly packed heads of white cauliflower. The leaves should be green and fresh-looking.
- Avoid cauliflower heads with brown specks or wilted leaves which are a sign of aging.
Creamy Honey-Lemon Dressing
This dressing doesn’t get any easier and we love that it uses honey to sweeten and balance the tanginess of the dressing.
- Mayonnaise – use real mayo for the best flavor
- Lemon juice – be sure to use freshly squeezed lemon juice (not from concentrate)
- Honey – we use 2 Tablespoons but you can add it to taste. Liquid honey will incorporate easier into the dressing.
Once You have all of your ingredients prepped and you’re ready to serve the salad, just add the dressing to taste and toss to combine then enjoy. It’s so easy!
Common Questions
Nuts add a great crunch, but you can easily substitute them for sliced almonds, sunflower seeds, or pumpkin seeds, and toast them for deeper flavor.
Craisins or dried cranberries can easily be substituted with raisins. You can also use fresh grapes if you prefer, but double the amount.
We do not recommend using frozen broccoli or frozen cauliflower for this salad since the crunch won’t be present and it won’t keep as well once broccoli is thawed. Using frozen is also likely to water down the dressing in the salad.
Yes, this salad is grain-free and naturally gluten-free.
Make Ahead
Besides the amazing flavor, what I love most about this salad is the “make-ahead” factor. This salad is just as good (if not better) after it’s been in the fridge melding with the dressing overnight.
Storing Leftovers: cover and keep refrigerated for up to 3 days, just be sure to stir and add more dressing to taste if needed.
Serve With
We love this creamy Broccoli Cauliflower Salad year-round for potlucks and BBQ’s. It pairs well with these main courses and sides:
- Baked Chicken Legs
- Juicy Burger Recipe
- Philly Cheesesteak
- Roasted Baby Red Potatoes
- Crispy Smashed Potatoes
Broccoli Cauliflower Salad Recipe (VIDEO)
Ingredients
- 1 medium broccoli head
- 1 medium cauliflower head
- 3/4 cup dried cranberries, craisins
- 1/2 cup sliced almonds or pine nuts, toasted on a dry skillet until golden
- 2 Tbsp honey
- 2 Tbsp fresh lemon juice, from 1 small lemon
- 1/2 cup mayonnaise*
Instructions
- Peel the broccoli stem and chop off the dry base. Chop broccoli into small florets and dice the stem if using.
- Remove and discard the cauliflower core and leaves and dice the rest into bite-sized pieces.
- Toast 1/2 cup pine nuts or almonds on a dry skillet over med/high heat, tossing frequently until fragrant and golden, then add to the salad bowl along with 3/4 cup craisins.
- In a small bowl, whisk together 1/2 cup mayo, 2 Tbsp honey and 2 Tbsp lemon juice. Add dressing to the salad and toss well to combine.
Notes
Nutrition Per Serving
Filed Under
Thank you for the recipe👍,it was sooooo delicious.i love watching your videos too,they’re so informative and interesting and you’re so inspiring.how many days can this salad last? i hope you’ll continue making fabulous salad recipes.
Hi Krish, I haven’t tested the limits on this salad, but leftovers tasted great the next day!
Can you substitute miracle whip for the mayo? I am trying to make it dairy free.
Hi Heidi, if you like the taste of miracle whip, I think it would be a good experiment. It wouldn’t quite have the same flavor profile but I think you could make it work 🙂
What about substituting plain yogurt for the mayo?
Hi Kriste, I haven’t tried that substitution but I think you could make it work, although it will change the flavor profile and you may need a little more honey to offset the added tanginess from the plain yogurt
I typically buy mayo with olive oil in it, can I use that or just stick with what the recipe calls for?
Hi Kim, an olive oil based mayo should still work ok – it has a slightly different flavor profile but I do think it will still work.
Won’t the almonds get soggy? Or should I add just prior to serving? I want to make for my BBQ next week.
Hi Lisa, the almonds won’t get soggy. I’ve never really had almonds get soggy on me – they aren’t as crispy the next day if there are leftovers but they never really get soggy. Toasting them also helps and you can absolutely add them as garnish just before serving if you prefer them very crispy 🙂
Thanks for replying – maybe toasting them does the trick. I will definitely make this salad next week. I love your recipes btw. Keep up the great job.
My pleasure Lisa! Thanks for following 🙂
I blanched the broccoli and cauliflower and added bacon… it was still crisp and delicious!! Thank you for the recipe!
My pleasure Lou Ann! YUM, I’m glad to hear you love the recipe! Thanks for sharing your great review!
Hi Natasha, can this be made one day ahead?
Hi Ruslana, I have made it ahead with good results. I hope you love it! 🙂
I would love to take this for my lunch during the week does it get soggy after a day?
Hi Benita, there aren’t any ingredients in this that would cause it to get soggy. Leftovers of this salad still taste great the following day 🙂
This salad was absolutely delicious! And soooo easy😁 I will admit I added a little crumbled bacon…..
Bacon does make everything better! 😀 I’m happy to hear you love the recipe Robin, thanks for sharing!
Love this recipe! What can I substitute the almonds with? I want to make it for work, but I have coworkers allergic to nuts. Thank you!
Hi Ana, I would suggest toasted pumpkin seeds.
This will be perfect for our summer potlucks! I have it on my must try list! Thanks for the recipe, Natasha!
You’re welcome Michelle! Please let me know what you think of the recipe!
Any idea how many cups of broccoli and cauliflower? I buy these veggies in a bag at Costco.
I did not measure it that way but I would guess it is about 3 1/2 to 4 cups of each.
What would think of replacing mayo with you yogurt? Just curious.
Hi Sharon, I haven’t tried that substitution but I think it would work, although it will change the flavor profile a little bit and you may need a little more honey to offset the added tanginess from the plain yogurt 🙂
Como limpias el brócoli y la coliflor porque las preparas crudas verdad???
Nancy, If I understand correctly, broccoli and cauliflower are washed before cutting them.
Is the broccoli and cauliflower cooked?
Hi Stefany, they are both raw and add a wonderful crisp texture to the salad. I hope you love it! 🙂
Delicious salad loved every bite! Thanks Natasha for this wonderful recipe, I like how simple the ingredients are but the end result is fantastic. Will be bringing it to a church gathering.
You’re welcome! Thanks for sharing your wonderful review!
You’re like the queen of salads, Natasha! You always come up with creative and delicious ways of eating them!
Aww, you’re so sweet Belle! I’m happy you enjoy my salad recipes so much! 🙂
I made this twice cause the 1st time I think I put too much of those cranraisian. Not gonna lie but I didn’t like the taste. I think the broccoli and grape salad beats it 🙂
Hi Olga, I do love the grape one also, but then I do love them both! 🙂
Is this low carb. I am a diabetic.
Thanks
Hi Rachel, it is fairly low carb except for the honey, although honey doesn’t spike your blood sugar the way processed sugars do. I haven’t experimented with artificial sweeteners but that may be a good option. Has anyone else tried with artificial sweeteners? Thanks in advance! 🙂
Looks like the perfect thing I need to make for a pot luck reunion. I’m sure everyone will love this. I have made a similar cauliflower and grape salad with mustard, mayo and sugar dressing.
It really is a delicious salad! Please let me know what you think of the recipe!
Can this salad be made up a day ahead of time or is it best to make it up right before eaten?
Leftovers of the salad still taste great so it would work either way. You can also chop everything the day before and combine with dressing the day you are serving. it will work either way. There isn’t anything in this salad that would wilt if made a day ahead.
Didn’t have enough broccoli and cauliflower so I added a can of drained mandarin oranges and lemon zest. Very good!
Yum! That sounds delcious Sherry! Thanks for sharing!