Description
A fresh, crunchy, and creamy Broccoli Cauliflower Salad with toasted almonds, dried cranberries, and a tangy homemade dressing. It’s a vibrant side dish perfect for gatherings, potlucks, or quick lunches.
Ingredients
2 cups fresh broccoli florets
2 cups fresh cauliflower florets
1/2 red onion, thinly sliced
1/2 cup dried cranberries
1/2 cup toasted slivered almonds
1/2 cup shredded cheddar cheese (optional)
1/2 cup mayonnaise
1/4 cup sour cream or Greek yogurt
1 tablespoon apple cider vinegar
1 tablespoon honey or maple syrup
Salt and freshly ground black pepper, to taste
Instructions
- In a large bowl, combine the broccoli florets, cauliflower florets, red onion, dried cranberries, almonds, and cheddar cheese if using.
- In a separate smaller bowl, whisk together the mayonnaise, sour cream or Greek yogurt, apple cider vinegar, honey or maple syrup, salt, and pepper until smooth.
- Pour the dressing over the vegetable mixture and toss until all ingredients are well coated.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled as a side dish or light main. Best consumed within 2 days.
Notes
Swap almonds with sunflower or pumpkin seeds for a nut-free option.
Use plant-based yogurt and omit cheese for a dairy-free version.
Add grilled chicken or chickpeas for extra protein.
A tahini-based dressing can be used for a twist.
Adjust the honey or vinegar for a sweeter or tangier taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 6g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
