Loaded Broccoli Cauliflower Salad
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I’ve made this loaded broccoli cauliflower salad more times than I can count—it’s the kind of dish that disappears at potlucks and resurfaces in my meal rotation for weeks. Crunchy broccoli and cauliflower get a creamy, slightly sweet Greek yogurt-mayo dressing, then everything’s studded with crispy bacon and cubed Colby Jack. It’s low carb, easy to scale up, and great when you want something that feels indulgent but still fresh. If you want a slightly different take on the classic, check out this original loaded broccoli cauliflower salad I first used as inspiration.
Why you’ll love this dish
This salad hits a satisfying balance: crunchy raw veggies, creamy dressing, salty bacon, and melty cheese. It’s low carb without feeling like a sacrifice, and it works for potlucks, weeknight dinners, or as a hearty side for barbecues. Prep is mostly chopping and whisking, so active time is minimal and you can make the dressing a day ahead.
“A perfect summer salad—crisp, creamy, and the bacon keeps everyone coming back for seconds.” — A regular at my family gatherings
Reasons to try it now:
- Quick to assemble and forgiving if you swap an ingredient.
- Kid-approved textures and flavors.
- Scales easily for crowds or meal prep.
- Keeps well in the fridge for make-ahead convenience.
How this recipe comes together
Step-by-step overview:
- Make the dressing: whisk Greek yogurt, mayo, honey, vinegar, sugar, salt, and pepper until smooth. Chill to let flavors meld.
- Prep the veggies: trim and dice broccoli and cauliflower into small florets for easy bites.
- Add mix-ins: toss in diced bacon, cubed cheese, and rinsed red onion so nothing overwhelms the salad.
- Combine: pour chilled dressing over the salad and toss gently to coat.
- Finish and serve: top with extra bacon for texture and enjoy immediately or chill briefly for a firmer dressing.
This quick roadmap helps you prep efficiently and know what to expect at each stage.
What you’ll need
- 3/4 cup plain Greek yogurt (full-fat for creamier texture)
- 1/2 cup mayonnaise (adjust down for lighter dressing)
- 1/4 cup clover honey (maple or agave can substitute)
- 2 Tablespoons red wine vinegar
- 1 Tablespoon granulated sugar (or a sugar substitute for stricter low-carb)
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups small broccoli florets (diced)
- 4 cups small cauliflower florets (diced)
- 12 slices thick-cut bacon, cooked and diced
- 8 ounces Colby Jack cheese, small cubed (cheddar or Monterey Jack also work)
- 1/2 medium red onion, chopped and rinsed
Substitution notes: Use plain full-fat Greek yogurt for richness; swap mayo for plain sour cream if preferred. For a sugar-free version, replace the tablespoon of sugar with 1–2 teaspoons powdered erythritol. For more ingredient context and alternate measurements, see these ingredient notes and measurements.
Step-by-step instructions
- Make the dressing: In a medium bowl, whisk together the Greek yogurt, mayonnaise, honey, red wine vinegar, granulated sugar, salt, and black pepper until smooth.
- Chill the dressing: Cover the bowl and refrigerate for at least 15–30 minutes to let the flavors meld.
- Prep the salad base: Place the diced broccoli and cauliflower florets in a large salad bowl.
- Add mix-ins: Stir in the cooked, diced bacon, cubed Colby Jack, and rinsed chopped red onion.
- Dress the salad: Pour the chilled dressing over the salad. Toss gently but thoroughly so every piece is lightly coated.
- Finish and serve: Top with extra bacon if you like. Serve immediately for maximum crunch, or chill for 30–60 minutes if you prefer a firmer, melded flavor.
Quick note: rinsing the chopped red onion under cold water removes some of the sharp bite, which keeps the salad balanced.
Best ways to enjoy it
- Serve as a main for a light lunch with crusty low-carb bread or over a bed of mixed baby greens.
- Pair with grilled chicken or salmon for a higher-protein plate.
- Bring to barbecues, potlucks, or holiday spreads; it pairs well with smoky mains like pulled pork or grilled ribs.
- For a picnic, pack the dressing separately and toss just before serving to keep the veggies crisp.
Plating tip: mound the salad in the center of the platter and sprinkle a little finely chopped parsley or extra bacon for color contrast.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days. The dressing will continue to soften the veggies over time; if you like extra crunch, reserve about 1/4 of the dressing and mix it in just before serving.
- Freezing: This salad does not freeze well because the texture of the raw vegetables and dairy dressing degrades. Avoid freezing.
- Food safety: Keep the salad refrigerated and discard any leftovers that have been sitting at room temperature for more than 2 hours. Always reheat any meat you plan to add until piping hot.
Pro chef tips
- Cut broccoli and cauliflower into uniformly small florets so each bite has a balanced mix of ingredients.
- Cook bacon until crisp and drain on paper towels to avoid soggy spots. Save a little bacon grease for cooking eggs or potatoes later.
- Chill the dressing—cold dressing clings better to the raw florets and tastes brighter.
- If prepping ahead, combine veggies and mix-ins, but hold off on dressing until 30–60 minutes before serving to preserve crunch.
For an unexpected warm twist that uses the same flavor profile, try transforming leftovers into a skillet soup inspired by broccoli, cauliflower and cheese soup.
Creative twists
- Make it vegetarian: omit bacon and add toasted sunflower seeds or roasted chickpeas for crunch.
- Lower the sugar: replace the tablespoon of sugar with monk fruit or erythritol to reduce carbs further.
- Add fruit: fold in halved grapes or diced apples for a sweet contrast (note: this increases carbs).
- Swap the cheese: use feta for a tangy bite or smoked gouda for a deeper flavor.
- Mediterranean spin: replace Colby Jack with chopped halloumi and add kalamata olives and a squeeze of lemon.
Your questions answered
Q: How long does the salad keep in the fridge?
A: Stored in an airtight container, it keeps 3–4 days. Expect texture softening after day two; for maximum crunch, add dressing shortly before serving.
Q: Can I make this entirely sugar-free?
A: Yes. Replace the tablespoon of granulated sugar with a granular non-nutritive sweetener like erythritol or monk fruit to keep sweetness without the carbs.
Q: Can I use frozen cauliflower or broccoli?
A: Fresh is best for crunch. If using frozen, thaw completely and pat dry to remove excess moisture; note the texture will be softer.
Q: Is it safe to leave this salad out at a barbecue?
A: No more than 2 hours at room temperature (1 hour if above 90°F). Dairy and bacon require refrigeration to stay safe.
Q: Can I prepare parts ahead of time?
A: Absolutely. Cook and cool the bacon, wash and chop vegetables, and make the dressing a day ahead. Combine and dress just before serving for best texture.
Conclusion
If you enjoyed this recipe and want another take on the same classic, the dish at Loaded Broccoli Cauliflower Salad (Low Carb) – My Incredible Recipes offers a similar low-carb approach with slightly different proportions. For a version focused on a summer-ready, bacon-forward flavor, see Broccoli Cauliflower Salad with Bacon – and easy keto summer dish. And if you’re curious how these flavors translate into a lighter, more health-oriented bowl, check the take at Healthy Broccoli Cauliflower Salad Recipe | That Low Carb Life.
Enjoy the crunch and the contrast—this salad is easy to adapt and always a crowd-pleaser.
Loaded Broccoli Cauliflower Salad
Ingredients
Method
- In a medium bowl, whisk together the Greek yogurt, mayonnaise, honey, red wine vinegar, granulated sugar, salt, and black pepper until smooth.
- Cover the bowl and refrigerate for at least 15–30 minutes to let the flavors meld.
- Place the diced broccoli and cauliflower florets in a large salad bowl.
- Stir in the cooked, diced bacon, cubed Colby Jack, and rinsed chopped red onion.
- Pour the chilled dressing over the salad. Toss gently but thoroughly so every piece is lightly coated.
- Top with extra bacon if you like. Serve immediately for maximum crunch, or chill for 30–60 minutes if you prefer a firmer, melded flavor.
