Crunchy, creamy, tangy, and sweet—this colorful Broccoli And Cauliflower Salad delivers serious flavor with hardly any effort.
A few summers ago, I showed up to a backyard BBQ with this broccoli and cauliflower salad in tow. I figured it might be an “eat-it-to-be-polite” dish, wedged between burgers and chips—but by the end of the day, the bowl had been scraped clean and three people asked for the recipe. That’s when I knew this one was a keeper.
It’s the kind of salad that surprises you. At first glance, it might just seem like a bowl of raw veggies—but one bite in, and you’ll hit the smoky crunch of bacon, the pop of sharp red onion, the creamy dressing laced with honey, and the rich Colby Jack cheese. The combo of textures and sweet-savory flavor is what makes it so crave-worthy.
The base is simple: chopped broccoli and cauliflower florets. Then we layer in richness (bacon, cheese), zing (red wine vinegar), and sweetness (honey and a pinch of sugar), all brought together in a creamy yogurt and mayo dressing. It’s easy to prep, even easier to customize, and endlessly crowd-pleasing.
Is This Broccoli and Cauliflower Salad Healthy?
This salad walks the line between indulgent and nutrient-rich. Broccoli and cauliflower offer plenty of fiber, vitamin C, and antioxidants, while Greek yogurt adds protein and probiotics. That said, bacon and cheese bring in fat and sodium, and the honey-sugar combo adds sweetness—so it’s a salad best enjoyed in moderation or balanced with lighter mains. To tweak it for a healthier plate:
- Skip the sugar and rely solely on honey for natural sweetness.
- Use turkey bacon or omit it entirely for a vegetarian version.
- Opt for low-fat yogurt and mayo to lighten the creamy dressing.
The Secret To A Salad That Isn’t Watery
Chopped raw vegetables can release moisture and thin out your dressing. Make sure to blot the broccoli and cauliflower very dry after rinsing. Choose full-fat Greek yogurt for a thicker consistency, and hold off on adding the cheese and bacon until just before serving to preserve texture.
How Do I Store Leftovers?
Though this salad is best enjoyed within 1 hour, keep any leftovers in an airtight container in the fridge for up to 2 days. Stir before serving and refresh with a spoonful of mayo or yogurt if it looks a little dry. This salad doesn’t freeze well.
Serving Suggestions
Serve this salad chilled alongside grilled meats, sandwiches, or vegetarian mains. It also makes a great addition to any potluck spread. Pair it with mains like Pulled Chicken or Salmon Burgers, or snack on it with some Cornbread With Creamed Corn to soak up the extra dressing.
For similar veggie-packed sides, try this Purple Cabbage Slaw or Beet Salad.
Looking for a homemade dressing that leans tangier? You may like this Creamy Balsamic Dressing on your salad instead of the yogurt dressing for extra punch.
Ingredients
- 3/4 cup plain Greek yogurt
- 1/2 cup mayonnaise
- 1/4 cup honey
- 2 tablespoons red wine vinegar
- 1 tablespoon sugar
- 1/4 teaspoon salt or to taste
- 4 cups broccoli florets diced
- 4 cups cauliflower florets diced
- 8 ounces bacon cooked and crumbled
- 1 1/4 cups Colby Jack cheese cubed
- 1/2 cup red onion chopped and rinsed
Instructions
- In a medium bowl, whisk together the Greek yogurt, mayonnaise, honey, red wine vinegar, sugar, and salt. Cover and refrigerate to chill for 15 minutes.
- In a large salad bowl, combine the broccoli, cauliflower, bacon, cheese, and red onion. Optionally, reserve some bacon and onion for garnish.
- Drizzle the chilled dressing over the salad ingredients and toss until everything is well coated. For optimal freshness, serve within 1 hour.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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