This Broccoli Cauliflower Salad is a refreshing and crunchy side dish that bursts with texture and flavor.
It combines finely chopped raw veggies, sweet craisins, and toasted nuts, all tossed in a creamy honey lemon dressing.
It’s easy to prep, make-ahead friendly, and goes with just about any meal!
Why You’ll Love This Recipe
Crisp and refreshing – No soggy textures here—just fresh, raw crunch.
Balanced flavors – Sweet cranberries, tangy lemon, creamy mayo, and toasty nuts in every bite.
Quick and simple – Less than 20 minutes from start to finish.
Make-ahead friendly – Great for meal prep, potlucks, or holiday spreads.
Nutritious and vibrant – Naturally gluten-free and full of fiber, antioxidants, and good fats.
What You’ll Need (Ingredient Highlights)
Broccoli – The florets and tender stems are chopped small for the perfect bite.
Cauliflower – Adds a mild, slightly nutty crunch.
Dried cranberries (craisins) – Bring chewy sweetness to balance the veggies.
Sliced almonds or pine nuts – Toasted until golden for flavor and crunch.
Mayonnaise – Creamy base for the dressing.
Honey – Natural sweetener that pairs beautifully with lemon.
Fresh lemon juice – Adds brightness and a bit of tang.
Pro Tips Before You Start
Chop small for best texture – The smaller the veggie pieces, the better the salad holds together.
Toast the nuts – Don’t skip this step! Toasting brings out deep, nutty flavor.
Let it chill – Refrigerate for 15–30 minutes before serving to meld flavors.
Use quality mayo – It’s the base of the dressing, so choose a creamy, flavorful brand.
Make it ahead – Store the dressing and salad separately, then combine before serving.
How to Make Broccoli Cauliflower Salad
Step 1: Prep the veggies
Peel the broccoli stem and chop off the dry base.
Cut the broccoli into small florets, and dice the tender stem if using.
Remove the core and leaves from the cauliflower and cut it into bite-sized pieces.
Step 2: Toast the nuts
Place almonds or pine nuts in a dry skillet over medium-high heat.
Stir frequently and toast until fragrant and golden—about 3–5 minutes.
Watch closely to avoid burning.
Step 3: Combine in a bowl
In a large salad bowl, add the chopped broccoli, cauliflower, toasted nuts, and dried cranberries.
Step 4: Make the dressing
In a small mixing bowl, whisk together mayonnaise, honey, and lemon juice until smooth.
Step 5: Toss and serve
Pour the dressing over the salad and mix well to coat all ingredients evenly.
erve immediately or refrigerate until ready to enjoy.
What to Serve It With
Grilled chicken or steak
Baked salmon or shrimp
Roasted turkey or ham
Quiche, frittatas, or egg muffins
Sandwiches or wraps for lunch
Variations / Substitutions
Use Greek yogurt – For a lighter dressing, swap half or all the mayo with plain Greek yogurt.
Make it vegan – Use vegan mayo and agave instead of honey.
Try other dried fruits – Chopped dates, raisins, or dried cherries work great.
Change the nuts – Use sunflower seeds, pecans, or walnuts instead of almonds or pine nuts.
Add cheese – Crumbled feta or shredded cheddar adds richness and tang.
Storage & Leftovers
Fridge: Store in an airtight container for up to 3 days.
Make ahead: Chop vegetables and mix the dressing up to 2 days ahead. Combine just before serving.
Avoid freezing: The raw vegetables and mayo dressing don’t freeze well.
FAQs
Can I make this salad in advance?
Yes! You can chop the vegetables and mix the dressing ahead of time.
Store them separately and toss just before serving.
Can I use frozen broccoli or cauliflower?
Fresh is best for this raw salad.
Frozen vegetables tend to become soft and watery when thawed.
Is this salad gluten-free?
Yes, it’s naturally gluten-free!
Just double-check any add-ins or mayonnaise brand if needed.
How do I keep the nuts crunchy?
Only toast and add the nuts right before serving if you’re making the salad in advance.
Can I skip the mayo or reduce it?
Yes, you can reduce the amount or replace it with Greek yogurt for a lighter, tangier option.
What can I use instead of cranberries?
Try raisins, chopped dried cherries, or diced fresh apples for sweetness.
Can I double the recipe?
Absolutely. This salad scales easily and is great for potlucks and big gatherings.
Final Thoughts
This Broccoli Cauliflower Salad with Honey Lemon Dressing is the kind of side dish you’ll find yourself making on repeat. It’s bright, satisfying, and deceptively simple.
Whether you’re preparing it for a weekday lunch, holiday dinner, or picnic potluck, this salad delivers crunch, color, and flavor in every single bite.
Broccoli Cauliflower Salad
Ingredients
For the Salad:
- 1 medium broccoli head
- 1 medium cauliflower head
- 3/4 cup dried cranberries craisins
- 1/2 cup sliced almonds or pine nuts toasted
For the Dressing:
- 1/2 cup mayonnaise
- 2 Tbsp honey
- 2 Tbsp fresh lemon juice from 1 lemon
Instructions
- Chop broccoli into small florets and dice stem if using.
- Dice cauliflower into bite-sized pieces.
- Toast nuts in a dry skillet until golden and fragrant.
- Combine broccoli, cauliflower, craisins, and nuts in a large bowl.
- Whisk together mayo, honey, and lemon juice until smooth.
- See full steps with tips & photos → https://mischacrossing.com/broccoli-cauliflower-salad/
Notes
- For extra crunch, add crispy bacon bits or sunflower seeds.
- Use plain Greek yogurt in place of mayo for a lighter version.
- The salad tastes even better the next day once it has marinated.
- Perfect as a make-ahead side dish for BBQs or weekday meal prep.
