Fresh Broccoli Cauliflower Salad

White bowl filled with broccoli cauliflower salad with cooked bacon and dried cranberries.

5 from 1 vote

Fresh Broccoli Cauliflower Salad

This crunchy, savory, smokey, sweet Fresh Broccoli Cauliflower Salad is anything but boring! It's a delicious year-round side dish that's simple to make and great to serve as leftovers for lunch.

Prep Time15

Cook Time5

Total Time15

Course: Salad, Side Dish

Cuisine: American

Servings:

Calories: 439kcal

Author: Donya Mullins

Equipment

Wide Mouth Mason Jars

Ingredients

1 head of broccoli
1 head of cauliflower
3 green onions
¾ cup dried cranberries - craisins
¾ cup cooked chopped bacon
¼ teaspoon salt
¼ teaspoon pepper

Dressing

½ cup sour cream
½ cup mayonnaise
2 tablespoons lemon juice
¼ cup honey

Instructions

Chop broccoli and cauliflower into bite-size pieces and add to a large bowl. Slice green onions and add to the bowl. Add in cooked chopped bacon and dried cranberries
To a jar with a lid or small bowl, add sour cream, mayonnaise, lemon juice, and honey. Shake or whisk to combine. Pour dressing over salad, sprinkle on the salt and pepper then toss to combine.
Taste and adjust seasoning if needed. Cover salad and place in the refrigerator to chill for 1 hour before serving. Toss salad to mix in any settled dressing right before serving.

Notes

Pour any remaining salad into an airtight container and keep in the fridge for up to 4 days. Take the salad out of the fridge about 30 minutes before serving and toss to combine any dressing that may have settled.
I recommend making this the night before so that the vegetables have time to soak in the dressing before serving.

Nutrition