Broccoli Cauliflower Salad is easy to throw together and so delicious. This is classic side dish recipe that is loved at family functions and picnics.
When I was growing up, any time there was a BIG deal, my mom would throw this giant backyard BBQ and invite our whole family . . . our huge Italian family.
The first one I remember was my brother’s high school graduation. Lawn chairs and folding tables took over our backyard and she made a ton of amazing food.
Recipes like this great Broccoli Cauliflower Salad totally remind me of those picnics. These types of recipes that you bring to potlucks and picnics remind me of the love and care my mom took in hosting people and celebrating us.
Your friends and family, those you love the most, will love this Broccoli and Cauliflower Salad. I promise that you will love how easy it is to make, the delicious flavors, and the fact that you can make it the night before.
Broccoli and Cauliflower Salad Ingredients
You only need a few simple ingredients for this salad. There are so many versions of it out there, but I am very partial to this one. It has the right balance of salt, sweet, and crunch.
- Cauliflower (left raw)
- Broccoli (left raw)
- Cheddar Cheese
- Sunflower Seeds
- Red Onion
- Red Wine Vinegar
As always, please see the printable recipe at the bottom of the post for all of the amounts and directions.
How to Make This Salad
The most time intensive part of this recipe is cooking the bacon, and even that is relatively simple. (See below for my tips.)
Combine everything except the mayonnaise, vinegar, sugar, and salt in a large bowl.
In a small bowl whisk together the remaining ingredients until fully combined.
Pour the dressing over the salad ingredients. Toss to combine.
Making Bacon Crumbles
What you are looking for here is small crispy pieces of bacon. You want them to get stuck to the broccoli and cauliflower, rather than being off on their own because they so big.
The best way to do this is:
- Cut up the raw bacon.
- Working in batches, cook the pieces until almost completely done, pulling them out with a slotted spoon.
- Transfer the cooked bacon to a paper towel lined plate.
- Some carry over cooking will happen and your bacon will get more crispy after it comes out.
- Repeat with the remaining bacon.
My favorite thing to cook bacon in is my cast iron skillet. It turns out perfect every time.
This salad makes a generous 10 cups. If you are making this for a very large crowd with lots of other salads and sides you can serve about 20 people with it.
If this is one of only two or three other sides, I would count on only serving 10 people, with 1 cup per person. Please note that the nutritional information reflects 1 cup per person.
If you are hosting a party, this is a great recipe to add to your make ahead list. All of the ingredients in it hold up very well together overnight. I would argue that it even tastes better the next day.
The vinegar softens the veggies just the right amount.
Make sure to store this salad in the refrigerator overnight in an airtight container. Take it out 20 minutes before you plan on serving it. Give the salad another stir right before serving.
This salad can be stored in the refrigerator in a sealed container for up to 3 days.
Other Great Summer Sides
I, as I think you can tell, am imagining this on a table full of lots of other summer dishes for a large crowd. Kids are running through the grass and the sun is shining.
So here are the other things you can put on your table:
If you make this Broccoli Cauliflower Salad recipe, leave me a comment and let me know what you think!
Broccoli Cauliflower Salad
- 1 head of cauliflower cut into florets
- 3 small heads of broccoli cut into florets (about four cups)
- 12 slices of bacon diced and cooked (see post for how to cook bacon crumbles)
- 1/2 cup shredded cheddar cheese
- 1/4 cup sunflower seeds
- 1/2 small red onion diced
- 1 cup mayonnaise (you can use light mayonnaise)
- 2 tablespoons red wine vinegar
- 2 tablespoons sugar
- 1/2 teaspoon kosher salt
- Pleae note that the broccoli and cauliflower are eaten raw in this recipe. The dressing softens them just a little and the result is delicious.
- Combine the cauliflower, broccoli, bacon, cheddar cheese, sunflower seeds, and red onion in a large bowl.
- In a small bowl, whisk together the mayonnaise, red wine vinegar, sugar, and salt until fully combined.
- Pour the dressing over the other ingredients and toss to combine. (See instructions in the post for making ahead and storing leftovers.)
This post contains affiliate links, if you click on them and then make a purchase, I make a small amount of money at no additional cost to you. Thank you in advance for supporting Wine & Glue.