Broccoli Cauliflower Salad Recipe
Total Time
15 mins
Prep Time
10 mins
Cook Time
5 mins
Rating
4.9 out of 5 stars
(95)
Ingredients
8 servings
- 1 medium broccoli head
- 1 medium cauliflower head
- 3/4 cup dried cranberries, craisins
- 1/2 cup sliced almonds or pine nuts, toasted on a dry skillet until golden
- 2 Tbsp honey
- 2 Tbsp fresh lemon juice, from 1 small lemon
- 1/2 cup real mayonnaise
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Preparation
Step 1
Peel the broccoli stem and chop off the dry base. Chop broccoli into small florets and dice the stem if using.
Step 2
Remove and discard the cauliflower core and leaves and dice the rest into bite-sized pieces.
Step 3
Toast 1/2 cup pine nuts or almonds on a dry skillet over med/high heat, tossing frequently until fragrant and golden, then add to the salad bowl along with 3/4 cup craisins.
Step 4
In a small bowl, whisk together 1/2 cup mayo, 2 Tbsp honey and 2 Tbsp lemon juice. Add dressing to the salad and toss well to combine.
Step 5
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Chef's notes
*Fresh lemon juice makes all the difference – when you only have 3 ingredients in the dressing, each one really counts.
Nuts add a great crunch, but you can easily substitute them for sliced almonds, sunflower seeds, or pumpkin seeds, and toast them for deeper flavor.
Craisins or dried cranberries can easily be substituted with raisins. You can also use fresh grapes if you prefer, but double the amount.
We do not recommend using frozen broccoli or frozen cauliflower for this salad since the crunch won’t be present and it won’t keep as well once broccoli is thawed. Using frozen is also likely to water down the dressing in the salad.
This salad is grain-free and naturally gluten-free.
