Broccoli Cauliflower Salad

Broccoli cauliflower salad is a crunchy, colorful mix of raw florets, sharp cheddar, dried cranberries and almonds in a creamy, sweet and tangy dressing. I eat a salad almost every day, and I make this broccoli and cauliflower salad when I’m tired of lettuce. Getting a little of everything in each forkful starts on the cutting board.

More veggie-packed salads: my broccoli salad and Greek salad.

Broccoli Cauliflower Salad Recipe

If you only like one of the two vegetables, double it and skip the other. And if you love the classic version with bacon, it swaps right in for the chicken (more on that below).

Ingredients for Broccoli Cauliflower Salad

Seven ingredients for the salad and four for the dressing. Amounts are in the recipe card at the bottom.

Broccoli Cauliflower Salad

• Broccoli: fresh, tight green heads with no yellow spots. I use the florets and save the stems for soup.
• Cauliflower: a firm, creamy-white head with no brown spots.
• Onion: sweet onion or red onion. Both are mild enough to eat raw, and red adds color to a mostly green-and-white salad. Green onions work too.
• Dried cranberries: they add a sweet, chewy pop next to the crunchy florets. If you’re watching sugar, leave them out or use raisins.
• Sliced almonds: almonds are my favorite here, but walnuts or pistachios work too. Sunflower seeds keep it nut-free.
• Chicken: I use a store-bought rotisserie chicken breast. Turkey, ham or crispy bacon swap in.
• Cheddar: sharp or medium cheddar from a block, cubed or shredded. Sharp gives the most flavor against the sweet dressing.

Broccoli Cauliflower Salad Dressing

• Mayonnaise: a good full-fat mayo, store-bought or my homemade mayonnaise. It’s the creamy base of the dressing.
• Sugar: granulated sugar balances the sharp vinegar.
• White vinegar: it gives the dressing its tang. Apple cider vinegar or red wine vinegar work too, with a slightly fruitier flavor.
• Black pepper: freshly ground.

How to Make Broccoli Cauliflower Salad

Whisk the dressing first, so the sugar dissolves while you chop, then toss everything together.

How to Make the Dressing

1. Whisk the dressing – in a small bowl, whisk the mayonnaise, sugar, vinegar and pepper until smooth. Set it aside while you prep the salad.
   
   Can I make the dressing less sweet?

   Yes. Start with half the sugar, taste the dressing on a floret, and add more until you like it.

How to Assemble the Broccoli Cauliflower Salad

2. Cut from the stem – turn the head upside down and cut each floret off where its stem meets the thick main stalk. For bite-size pieces, cut only through the stem of a bigger floret, then pull it apart with your fingers. Slicing through the tops crumbles them into tiny bits. If you rinse the florets, dry them well, because water left on them thins the dressing and makes the salad watery.
   
   Why cut from the stem, not the top?

   The top of a floret is made of hundreds of tiny buds packed together. A knife through the top knocks them loose, and you end up with crumbs at the bottom of the bowl. Cutting the stem and pulling the floret apart lets it split along its natural branches, so each piece stays whole.
3. Dice the onion – dice it small, so no one bites into a big piece of raw onion.
   
   How do I make raw onion milder?

   Soak the diced onion in ice water for 10 minutes, then drain it and pat it dry. Or use green onions, which are mild from the start.
4. Slice the chicken – slice it thin, so it mixes in with the florets.
   Cube the cheddar – cut it into small cubes, about 1/4 inch.
   Or shred the cheddar – on the large holes of a box grater. Shredded cheese spreads through the whole salad and clings to the dressing, so every bite gets some.
5. Toss with the dressing – add the florets, onion, chicken, cheese, cranberries and almonds to a large bowl. Pour in about three-quarters of the dressing and toss. Taste, then add the rest if it needs it. Start with less, since you can always add more dressing but can’t take it out.
   

   

6. Serve or chill – serve it right away for the most crunch, or cover and refrigerate until you’re ready to eat.

Marina’s Pro Tips for theBest Broccoli Cauliflower Salad

• Cut everything the same size. Small, even pieces of florets, cheese and onion mix through the dressing, so no forkful is all broccoli.
• Add crunchy toppings last. If the salad will sit for more than an hour, stir in the almonds (and bacon) right before serving, so they stay crisp.
• Taste it again before serving. Cold mutes flavor, so a chilled salad may want a spoonful more dressing or a pinch of pepper.

Broccoli and Cauliflower Salad with Bacon

Bacon is the classic add-in, and it’s an easy swap for the chicken. Here are the swaps that work:

• With bacon: replace the chicken with crispy chopped bacon, and stir it in right before serving.
• Turkey or ham: use sliced turkey breast or cubed ham instead of the chicken.
• Vegetarian: skip the meat for a lighter side salad.
• Different nuts: walnuts or pistachios instead of almonds, or sunflower seeds for a nut-free crunch.

What to Serve with Broccoli Cauliflower Salad

With the chicken in, it’s a full lunch on its own. Or serve it as a side with air fryer steak, garlic ranch chicken wings or honey glazed salmon.

Quick answers to common questions.

More Salads to Try

Broccoli Salad

Broccoli and chicken in a creamy dressing. →

Beet and Feta Salad

Roasted beets, baby greens, feta and roasted hazelnuts. →

Greek Salad

Colorful vegetables in a lemony dressing. →

Quinoa Salad with Herb Dressing

Hearty quinoa tossed in a fresh herb dressing. →

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Broccoli Cauliflower Salad

5 from 1 vote

Broccoli cauliflower salad with cheddar, cranberries and almonds in a creamy, sweet and tangy dressing. Crunchy, colorful and ready in 15 minutes.

Author: Marina | Let the Baking Begin

Course: Salad, Side Dish

Cuisine: American

Calories: 460 kcal

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 6 servings

Ingredients

Broccoli Cauliflower Salad

• 3 cups (273 g) broccoli florets from about 1 medium head
• 3 cups (300 g) cauliflower florets from about 3/4 of a medium head
• 1/2 sweet or red onion diced (Note 1)
• 3/4 cup (90 g) dried cranberries
• 1/2 cup (46 g) sliced almonds or walnuts, pistachios or sunflower seeds
• 1 rotisserie chicken breast sliced (Note 2)
• 4 oz (113 g) sharp or medium cheddar cubed or shredded, about 1 cup

Broccoli Cauliflower Salad Dressing

• 3/4 cup (168 g) mayonnaise
• 2 Tbsp (25 g) granulated sugar
• 1 1/2 Tbsp (22 ml) white vinegar
• 1/2 tsp (1 g) black pepper freshly ground

Equipment: The pans and tools I use are in my Amazon shop.

Instructions

Broccoli Cauliflower Salad Dressing

1. Whisk the dressing. In a small bowl, whisk 3/4 cup mayonnaise, 2 Tbsp granulated sugar, 1 1/2 Tbsp white vinegar and 1/2 tsp black pepper until smooth and the sugar dissolves.

Broccoli Cauliflower Salad

1. Cut from the stem. Turn the heads upside down and cut 3 cups broccoli florets and 3 cups cauliflower florets off where they meet the main stalk. Cut only through the stems of bigger florets, then pull them apart by hand. If you rinse them, dry them well (Note 3).

2. Prep the rest. Dice 1/2 sweet or red onion (Note 1). Slice 1 rotisserie chicken breast thin. Cut 4 oz sharp or medium cheddar into 1/4-inch cubes, or shred it on the large holes of a box grater.

3. Toss. In a large bowl, combine the florets, onion, chicken and cheese with 3/4 cup dried cranberries and 1/2 cup sliced almonds. Pour in about 3/4 of the dressing and toss. Taste, then add more if needed.

4. Serve. Serve right away, or cover and refrigerate until serving (Note 4).

Recipe Notes

1. Onion: sweet and red onions are both mild enough to eat raw, and red adds color. Green onions work too. For an even milder raw onion, soak the diced onion in ice water for 10 minutes, then drain and pat dry.

2. Chicken: swap in the same amount of sliced turkey breast or cubed ham, or 1/2 cup crispy chopped bacon for the classic bacon version. Add bacon right before serving so it stays crisp.

3. Florets: water left on the florets thins the dressing and makes the salad watery. Spin or pat them completely dry.

4. Make ahead: up to a day ahead, chop the vegetables, cube the cheese, slice the chicken and whisk the dressing. Store them separately in the fridge, then toss right before serving and add the almonds last.

5. Storage: dressed salad keeps in an airtight container in the fridge for up to 3 days. Stir before serving. Do not freeze.

Nutrition Facts

Broccoli Cauliflower Salad

Amount Per Serving (1 serving)

Calories 460 Calories from Fat 297

% Daily Value*

Fat 33g51%

Saturated Fat 8g50%

Cholesterol 56mg19%

Sodium 347mg15%

Potassium 468mg13%

Carbohydrates 25g8%

Fiber 4g17%

Sugar 17g19%

Protein 18g36%

Vitamin A 490IU10%

Vitamin C 65mg79%

Calcium 201mg20%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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I first published this salad in 2020, and it’s been my lunchtime break from lettuce ever since. I updated it in October 2026 with a bacon version, tips for keeping it crunchy, make-ahead and storage notes, and answers to your most common questions.