Loaded Broccoli Cauliflower Salad

Ingredients

For the Salad

• 3 cups fresh broccoli florets, bite-sized
• 3 cups fresh cauliflower florets, bite-sized
• ½ cup shredded cheddar cheese
• ⅓ cup cooked, crumbled turkey bacon or regular bacon
• ⅓ cup red onion, finely diced
• ⅓ cup sunflower seeds
• ½ cup cherry tomatoes, halved
• ¼ cup chopped parsley
• 2 tbsp chopped green onions

For the Creamy Dressing

• ½ cup mayonnaise
• ½ cup plain Greek yogurt
• 2 tbsp apple cider vinegar
• 1 tbsp honey or maple syrup
• 1 tsp Dijon mustard
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper

👩‍🍳 Instructions

1. Prepare the vegetables: Wash the broccoli and cauliflower thoroughly and cut them into small, bite-sized florets.
2. Make the dressing: In a bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, honey, Dijon mustard, garlic powder, salt, and black pepper until smooth.
3. Combine the salad: Add broccoli, cauliflower, cheddar cheese, bacon, red onion, cherry tomatoes, sunflower seeds, parsley, and green onions to a large bowl.
4. Add dressing: Pour the creamy dressing over the vegetables.
5. Toss well: Gently mix until everything is evenly coated.
6. Chill: Cover and refrigerate for at least 1 hour before serving. This allows the flavors to blend.
7. Serve: Give the salad another gentle toss before serving. Add a little extra cheese, bacon, or sunflower seeds on top if desired.

⏱️ Quick Details

• Prep time: 15 minutes
• Chill time: 1 hour
• Total time: 1 hour 15 minutes
• Servings: 6
• Difficulty: Easy

🌰 Nut & Allergen Information

• Contains nuts: ❌ No tree nuts or peanuts in the basic recipe.
• Seeds: Sunflower seeds are seeds, not nuts, but people with seed allergies should avoid them.
• Dairy: ✅ Contains cheddar cheese and Greek yogurt.
• Egg: Mayonnaise commonly contains egg.
• Gluten: Naturally gluten-free, but check bacon, mayonnaise, mustard, and other packaged ingredients for cross-contact if needed.
• Soy: Some mayonnaise or bacon products may contain soy—check labels.
• Nut-free option: Use sunflower seeds only if tolerated, or simply leave them out.

🔄 Easy Substitutions

• Lower carb: Replace honey with a low-carb sweetener.
• Dairy-free: Use dairy-free yogurt and cheese.
• Egg-free: Use egg-free mayonnaise.
• Extra protein: Add chopped grilled chicken or hard-boiled eggs.
• More crunch: Add diced cucumber, celery, or pumpkin seeds.
• Vegetarian: Omit bacon and add roasted chickpeas or extra seeds.
• Lighter dressing: Use more Greek yogurt and less mayonnaise.

📊 Approximate Nutrition

Per serving, based on 6 servings; values vary by brands and substitutions.

• Calories: ~270
• Protein: ~10 g
• Carbohydrates: ~12 g
• Fiber: ~4 g
• Net carbs: ~8 g
• Fat: ~20 g
• Saturated fat: ~5 g
• Sugar: ~6 g
• Sodium: ~500 mg

❓ Recipe Q&A

Q: Can I make this salad ahead of time?
A: Yes! It can be prepared several hours ahead. For the crunchiest texture, add the sunflower seeds shortly before serving.

Q: Can I use frozen broccoli and cauliflower?
A: Fresh vegetables are recommended. If using frozen, thaw completely and drain very well to prevent a watery salad.

Q: How long does it last in the refrigerator?
A: Store covered in the refrigerator for about 2–3 days. The vegetables may become softer over time.

Q: Can I make it without bacon?
A: Absolutely. Leave it out or replace it with roasted chickpeas, extra sunflower seeds, or chopped boiled eggs.

Q: Is this salad keto-friendly?
A: It can be made keto-friendly by using a low-carb sweetener instead of honey and checking the carb content of your mayonnaise and bacon.

Q: Can I use ranch dressing instead?
A: Yes. For a quick version, use your favorite ranch dressing, although the flavor will be different.

Q: Can I add chicken?
A: Yes! Chopped grilled or roasted chicken makes this a more filling high-protein meal.

🥦 Serving Tip

For the best flavor, let the salad chill for at least one hour, then garnish with extra cheddar, crispy bacon, and sunflower seeds just before serving.