This broccoli cauliflower salad is creamy, tangy, and a wonderfully crunchy side dish that is super easy to throw together! It makes the perfect addition to any potluck, picnic, or cookout. Your friends and family will love it so much that they will ask for the recipe after just one bite!
¾lbscauliflower florets(cut into bite-sized chunks)
¼cupred onion(diced)
¼cupCraisins(or raisins)
1cuppepitas(or sunflower seeds, or crushed walnuts)
½cupcrumbled bacon(optional)
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Instructions
In a medium-sized bowl, whisk together 1 cup mayonnaise, 3 tablespoon red wine vinegar, and 1 tablespoon sugar until smooth.
In a large bowl, toss together the ¾ lbs broccoli florets, ¾ lbs cauliflower florets, ¼ cup red onion, ¼ cup Craisins, and the prepared dressing until everything is well coated.
Place the salad into the fridge to chill for 30 minutes.
Sprinkle in 1 cup pepitas and ½ cup crumbled bacon and toss one more time.
Serve immediately.
Notes
To make in advance, prepare the salad as directed but skip adding the pepitas and bacon. Store covered in the fridge and then, when ready to serve, add the bacon and pepitas, toss, and serve.
Feel free to add some carrots or bell peppers for some extra color and variety!
Your broccoli and cauliflower will be left raw. Using fresh veggies will ensure that they are extra crisp and crunchy!
To store: Store your broccoli cauliflower salad in the fridge in an airtight container for up to 1 week. For best results, keep the bacon and pepitas separate.