This broccoli cauliflower salad is healthy and refreshing, but also wonderfully rich. It’s easy to make, only takes 15 minutes, and goes with almost any meal.
One of my favorite foods to eat is a well-balanced salad. I love all salads, but I especially love the salads that have a little bit of everything in them. That’s exactly what this broccoli cauliflower salad is. It’s fresh and healthy, with loads of vegetables, but also rich, with bacon and an avocado mayonnaise dressing. It’s got hints of sweetness from honey and dried cranberries, but earthy, nutty flavors from walnuts and sunflower seeds. The dressing has a bite from Dijon mustard but is also creamy. It’s just an exceptionally well-balanced salad.
It’s also an easy and healthy recipe to make. This salad only takes 15 minutes to pull together, but it’s really good for you. Whether you’re eating it as a side dish or as its own meal, this is a salad that I know you’ll love.
INGREDIENTS
- 1/3 pound broccoli florets , chopped into bite-sized pieces
- 1/3 pound cauliflower florets , chopped into bite-sized pieces
- ¼ medium red onion , chopped
- ½ cup toasted sunflower seeds
- ¾ cup walnuts , chopped
- ½ cup dried cranberries
- 8 slices bacon , cooked and crumbled
- ½ cup mayonnaise (I like avocado oil mayonnaise)
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
INSTRUCTIONS
- In a large mixing bowl, toss together the broccoli, cauliflower, red onions, toasted sunflower seeds, walnuts, dried cranberries, and bacon
- In a small mixing bowl, mix together the mayonnaise, Dijon mustard, honey, sea salt, and ground black pepper.
- Add the avocado mayonnaise mixture to the broccoli and cauliflower mixture and toss to coat.
NOTES
- For best results, make the salad ahead of time and let it chill in the fridge for at least an hour before serving.
- Leftovers can be stored in an airtight container in the fridge for up to 5 days.
