Homemade Broccoli Cauliflower Salad Recipe at Home

I make this broccoli cauliflower salad every summer when I need a side dish that travels well. Raw florets stay crisp for days in the fridge, and the creamy dressing gets better overnight. It takes 15 minutes to prep and feeds a crowd.

Why This Broccoli Cauliflower Salad Works

Raw broccoli and cauliflower hold their crunch for hours after dressing, unlike leafy greens that wilt. The combination gives you two textures in every bite — tender cauliflower florets and crunchy broccoli.

I use a simple mayo-vinegar dressing with just a touch of sugar. It coats every piece without making the salad heavy. Apple cider vinegar brightens the whole bowl and keeps the dressing from tasting flat.

Bacon, cheddar, and sunflower seeds add salt and crunch. Dried cranberries add a chewiness and a mild sweetness. This homemade broccoli cauliflower salad holds up for 3 days in the fridge.

Ingredients

• 1 large head broccoli, cut into small florets
• 1 head cauliflower, cut into small florets
• 8 slices bacon, cooked and crumbled
• 1/2 small red onion, finely diced
• 1 cup shredded sharp cheddar cheese
• 1/3 cup sunflower seeds
• 1/3 cup dried cranberries
• 1 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

What You Need for Broccoli Cauliflower Salad

Broccoli and cauliflower — use fresh heads, not frozen. Frozen vegetables release too much water and turn the dressing watery. Cut florets small — about 1/2 inch — so each forkful gets a mix of both vegetables.

Bacon — cook it crispy before crumbling. Soggy bacon turns limp after dressing. I cook mine in the oven at 400°F (200°C) for 18 minutes, then crumble it while it is still warm.

Red onion — finely diced red onion gives the salad a sharp bite. Soak it in cold water for 10 minutes if you want a milder flavor before adding it to the bowl.

Sharp cheddar cheese — shredded from a block melts into the dressing more evenly than pre-shredded. Colby Jack or Monterey Jack are good substitutes.

Sunflower seeds — these add crunch without overpowering the other flavors. Roasted salted sunflower seeds work well. Sliced almonds or chopped pecans are solid swaps.

Dried cranberries — these add a chewy contrast to the crunchy vegetables. Raisins or dried cherries work in their place.

Mayonnaise — full-fat mayo gives the creamiest result. I use Duke’s or Hellmann’s. Light mayo works but the dressing is thinner. Greek yogurt can replace half the mayo for a lighter version.

Apple cider vinegar — this is the key to a dressing that does not taste heavy. It adds brightness and balances the fat in the mayo. White wine vinegar works as a substitute.

How to Make Broccoli Cauliflower Salad

1. Cook the bacon in the oven or in a skillet until crispy. Set aside on paper towels to drain. Once cool, crumble into small pieces.
2. Cut the broccoli and cauliflower into small florets, about 1/2 inch each. Add them to a large mixing bowl.
3. Add the diced red onion, shredded cheddar, sunflower seeds, dried cranberries, and crumbled bacon to the bowl.
4. In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
5. Pour the dressing over the vegetables. Toss well until every piece is coated.
6. Cover and refrigerate for at least 30 minutes before serving. One hour gives even better results.
7. Toss again before serving. Taste and adjust salt if needed.

Broccoli Cauliflower Salad Variations

Apple Broccoli Cauliflower Salad

Add one diced Honeycrisp apple and replace the cranberries with 1/4 cup of crumbled feta. Swap the cider vinegar for lemon juice and add a teaspoon of Dijon mustard to the dressing. This version is brighter and less sweet.

Broccoli Cauliflower Salad Without Bacon

Skip the bacon and add 1/2 cup of toasted walnuts for crunch. The salad stays fully vegetarian. Smoked paprika in the dressing (1/4 teaspoon) adds a smoky depth to replace what the bacon would have contributed.

Lighter Broccoli Cauliflower Salad

Replace the mayo with 1/2 cup Greek yogurt and 1/2 cup light mayo. Cut the sugar to 1 teaspoon. The dressing is tangier and the salad drops to roughly 280 calories per serving.

Spicy Broccoli Cauliflower Salad

Add 1 tablespoon of sriracha and 1/2 teaspoon of cayenne pepper to the dressing. Use pepper jack instead of cheddar. This version has a slow heat that builds with each bite.

Tips for the Best Broccoli Cauliflower Salad

• I cut florets small — large pieces make it hard to get everything onto one fork. Small florets also absorb the dressing better.
• Let the salad chill for a full hour. The dressing softens the edges of the florets slightly and the flavors meld together. Overnight is even better.
• Add the sunflower seeds right before serving if you want maximum crunch. They soften a bit after sitting in the dressing.
• Taste the dressing before tossing. If it tastes flat, add more vinegar. If it is too sharp, add a pinch more sugar.
• I double the bacon when I am making this for a crowd. It is the first thing people mention when they ask for the recipe.

Make Ahead & Storage

This broccoli cauliflower salad keeps in an airtight container in the fridge for up to 3 days. The florets stay crisp because they are raw and naturally firm. The dressing thickens slightly overnight but loosens when you toss the salad before serving.

To make it a day ahead, toss everything except the sunflower seeds. Add them right before serving so they stay crunchy. The salad is actually at its best on day two — the dressing absorbs into the vegetables and the flavors concentrate. Do not freeze this salad — mayo-based dressings separate after thawing.

Common Questions

Can I use frozen broccoli and cauliflower?

I do not recommend it. Frozen florets hold excess moisture that dilutes the dressing and makes the salad watery. Fresh broccoli and cauliflower are essential for the right texture. If fresh cauliflower is unavailable, use an extra head of broccoli.

How do I make the dressing less sweet?

Reduce the sugar to 1 teaspoon or skip it entirely. Increase the apple cider vinegar to 3 tablespoons for more brightness. The dressing is only lightly sweet by design — just enough to balance the vinegar.

Can I make this broccoli cauliflower salad the day before?

Yes, and I recommend it. Make the full salad the night before and refrigerate overnight. Hold the sunflower seeds and add them just before serving so they keep their crunch. The flavors improve significantly with time.

What can I substitute for mayonnaise?

Greek yogurt works as a full replacement or a partial swap (half mayo, half yogurt). The dressing is tangier and lighter. Sour cream also works for a richer flavor. Avoid using miracle whip — it is too sweet and changes the flavor profile significantly.

Is broccoli cauliflower salad gluten free?

Yes. All ingredients in this recipe are naturally gluten free. Check the label on your mayonnaise and bacon to confirm no added wheat fillers, but most standard brands are safe.

This broccoli cauliflower salad is one of the most reliable side dishes I make. Save this recipe and bring it to the next cookout or potluck on your calendar.