Loaded Broccoli Cauliflower Salad

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I’ve made this Loaded Broccoli Cauliflower Salad more times than I can count—it’s crunchy, creamy, and reliably crowd-pleasing. Think crisp broccoli and cauliflower florets tossed with a tangy-sweet Greek yogurt and mayo dressing, studded with bacon and Colby Jack for richness. It’s the kind of salad people bring to potlucks, pack for BBQs, or make for a low-carb weeknight side. If you like recipes that travel well and keep their texture, this one’s for you — and you can also compare another take on the dish in my recipe notes here: additional recipe variation.

Why you’ll love this dish

This Loaded Broccoli Cauliflower Salad feels indulgent without relying on heavy, calorie-dense ingredients. Using plain Greek yogurt in the dressing cuts the mayo-only heaviness and adds protein. The crunch of raw broccoli and cauliflower holds up better than wilted greens at outdoor gatherings, and crisped thick-cut bacon plus cubed Colby Jack gives satisfying contrast. It’s also inherently low carb, easy to scale, and kid-approved.

"A perfect summer salad — crunchy, creamy, and gone within minutes whenever we bring it to family gatherings."

Why people search for this: they want a make-ahead side that travels, a lower-carb potluck option, or a hearty salad that still feels like a main when paired with grilled protein.

How this recipe comes together

A quick overview before you start:

Make the dressing first by whisking Greek yogurt, mayo, honey, vinegar, sugar, salt, and pepper until smooth.
Chill the dressing to let flavors meld while you prep the veggies and bacon.
Toss small florets of broccoli and cauliflower, cubed Colby Jack, chopped red onion, and diced bacon in a large bowl.
Pour the chilled dressing over the salad and toss to coat evenly.
Garnish with extra bacon and serve immediately for best texture.

This overview sets the rhythm: mix, chill, toss, serve. Expect 15–20 minutes active prep plus a short chill if you want the dressing extra-cohesive.

Gather these items

What you’ll need (key ingredients and helpful substitution notes):

3/4 cup plain Greek yogurt (use full-fat for creamier texture; non-dairy yogurt will change flavor and texture)
1/2 cup mayonnaise (light mayo works if you want fewer calories)
1/4 cup clover honey (maple syrup or a sugar substitute works for lower sugar)
2 Tablespoons red wine vinegar (apple cider vinegar is a fine swap)
1 Tablespoon granulated sugar (omit or use erythritol for keto)
1/4 teaspoon salt
1/2 teaspoon black pepper
4 cups small broccoli florets, diced (trim stems and cut to bite-size)
4 cups small cauliflower florets, diced (same size as broccoli for even bites)
12 slices thick-cut bacon, cooked crisp and diced (for less pork, use turkey bacon or smoked tempeh)
8 ounces Colby Jack cheese, small cubed (cheddar or Monterey Jack are good alternatives)
1/2 medium red onion, chopped and rinsed (rinsing removes harsh onion bite)

If you’re curious about alternate prep methods or a slightly different ratio of ingredients, I’ve noted another adjustment here: alternate ingredient notes.

Step-by-step instructions

Loaded broccoli cauliflower salad with fresh vegetables and a creamy dressing

Whisk the dressing: In a medium bowl, combine 3/4 cup plain Greek yogurt, 1/2 cup mayonnaise, 1/4 cup honey, 2 Tbsp red wine vinegar, 1 Tbsp sugar, 1/4 tsp salt, and 1/2 tsp black pepper. Whisk until smooth.
Chill the dressing: Cover and refrigerate for at least 15 minutes. Chilling helps the flavors meld and the dressing thicken slightly.
Prepare the salad base: In a large bowl, add 4 cups small broccoli florets, 4 cups small cauliflower florets, 8 oz cubed Colby Jack, 12 slices cooked and diced thick-cut bacon, and 1/2 medium chopped red onion (rinsed).
Dress the salad: Pour the chilled dressing over the salad. Toss gently but thoroughly so every floret gets a light coating.
Garnish and serve: Top with extra bacon if desired. Serve immediately for the crispiest texture.

ENJOY! This salad is best eaten the day it’s dressed if you want maximum crunch.

Best ways to enjoy it

Pair this Loaded Broccoli Cauliflower Salad with:

Grilled chicken breasts or burgers for a portable summer meal.
Slow-roasted pork or smoked brisket — the tang of the dressing brightens rich meats.
As a hearty side on a potluck table alongside coleslaw and baked beans.
For picnic packing, keep the dressing in a separate container and dress just before serving for extra-crisp veggies. If you want presentation tips, try serving it in a shallow white bowl so the colors of cheddar and bacon pop, or mound it on a bed of baby spinach for extra greens. For another serving suggestion and presentation idea, see this take here: presentation and serving notes.

Storage and reheating tips

Refrigerate within two hours of assembling. Store in an airtight container.
Keep leftovers covered in the fridge for up to 3–4 days. Note: the dressing will soften the broccoli and cauliflower over time.
Freezing is not recommended — the yogurt dressing and fresh florets lose texture after thawing.
If you want to prep ahead for a party, chop the vegetables and cook the bacon up to 24 hours early. Store components separately and dress just before serving for best results.

Pro chef tips

Cut all florets roughly the same size so every bite has balanced texture.
Rinse chopped red onion after cutting and pat dry to mellow its sharpness.
Crisp bacon well — residual fat can make the salad greasy if it’s not drained.
If you prefer less sweetness, reduce honey to 2 tablespoons and taste.
For creamier dressing, whisk the yogurt and mayo until very smooth and let it sit 30 minutes so the sugar dissolves fully.
Want a shortcut for large batches or potlucks? Double the dressing recipe and keep extra on hand — it stores well (refrigerated) for a few days. Find a make-ahead checklist here: make-ahead checklist.

Creative twists

Keto-friendly: Replace sugar with a monk fruit or erythritol sweetener and swap honey for a sugar-free syrup.
Vegetarian: Use smoked tempeh or crispy seasoned chickpeas instead of bacon.
Tex-Mex: Add a diced jalapeño, cilantro, and a squeeze of lime; swap Colby Jack for pepper jack.
Mediterranean: Swap Colby Jack for feta, add chopped kalamata olives, and use lemon juice in the dressing.

Your questions answered

Q: Is this salad actually low carb?
A: Yes—thanks to the broccoli and cauliflower base and modest honey, the salad is low in net carbs compared with starch-heavy sides. Reducing or replacing the sugar/honey lowers carbs further.

Q: Can I make this a day ahead?
A: You can prep components a day ahead (chop veggies, cook bacon, make dressing). For best crunch, toss everything together no more than a few hours before serving or keep dressing separate until ready to serve.

Q: Can I use light or fat-free yogurt and mayo?
A: You can, but the texture and mouthfeel will be thinner and less rich. If using fat-free versions, consider draining a little from the yogurt to concentrate flavor, or add a tablespoon of olive oil for richness.

Q: How long will leftovers last?
A: Stored in an airtight container in the fridge, leftovers stay safe for 3–4 days. Toss before serving if the dressing has separated.

Q: Is it safe to pack for a picnic?
A: Yes—keep the salad chilled until serving. If the outdoor temperature is above 90°F (32°C), aim to keep perishable foods out of direct heat and consume within an hour.

Conclusion

For another kitchen-tested version, check Broccoli Cauliflower Salad with Bacon – and easy keto summer dish, which highlights similar low-carb swaps and presentation ideas. If you want a slightly different flavor profile and extra tips, this Loaded Broccoli Salad (Low Carb) – Bobbi’s Kozy Kitchen offers helpful variations. And for inspiration on keto-friendly toppings and timing, see Loaded Broccoli – That Low Carb Life.