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I first tried this loaded broccoli cauliflower salad at a summer potluck and it vanished before the burgers were even done. Crunchy broccoli and cauliflower, a tangy-sweet yogurt-mayo dressing, salty bacon and cubes of Colby Jack make it feel indulgent without being heavy — perfect for backyard gatherings, low-carb weeknight sides, or a make-ahead picnic dish. If you like comparing small recipe tweaks, take a look at this alternate version for inspiration Loaded Broccoli Cauliflower Salad (version 2).

Why you’ll love this dish

This salad balances textures and flavors in a way that keeps everyone coming back for seconds. Raw florets give a refreshing crunch, the dressing is creamy with just enough honey to round the acidity, and bacon plus cheese add the comfort-food notes that make it kid-approved. It’s naturally low-carb while still feeling substantial, so it’s great for potlucks, weekend meal prep, or a lighter holiday side.

"This was the first dish emptied at our family reunion — bright, crunchy, and the dressing is an absolute winner." — a happy potluck guest

Practical reasons to choose it: it’s quick to assemble, budget-friendly if you buy a head of each crucifer, and easy to scale up for a crowd. If you want a slightly different ingredient breakdown or want to compare quantities, you can review another take on the recipe here Broccoli Cauliflower Salad variations.

Step-by-step overview

Make the dressing by whisking yogurt, mayo, honey, vinegar, sugar, salt and pepper until smooth. Chill to let flavors marry.
Prep the vegetables: dice small broccoli and cauliflower florets so each bite is balanced.
Cook and crumble bacon; cube the Colby Jack; chop and rinse the red onion to mellow the bite.
Toss vegetables, cheese and most of the bacon in a large bowl, then pour the chilled dressing over and toss to coat.
Finish with extra bacon on top and serve immediately, or chill briefly for a colder, crisper salad.

What you’ll need

3/4 cup plain Greek yogurt (use full-fat for creamier texture or nonfat for fewer calories)
1/2 cup mayonnaise (light mayo works, but full-fat is silkier)
1/4 cup clover honey (or other mild honey; maple syrup is a substitute but changes flavor)
2 Tablespoons red wine vinegar (apple cider vinegar is an okay swap)
1 Tablespoon granulated sugar (can replace with a sugar substitute for keto; adjust to taste)
1/4 teaspoon salt
1/2 teaspoon black pepper
4 cups small broccoli florets, diced (trim and cut into uniform pieces)
4 cups small cauliflower florets, diced (trim and cut into uniform pieces)
12 slices thick-cut bacon, cooked and diced (or use turkey bacon for lower fat)
8 ounces Colby Jack cheese, small cubed (cheddar, Monterey Jack, or a sharp cheddar work well)
1/2 medium red onion, chopped and rinsed (rinsing removes some sharpness)

Note: For a dairy-free version, swap yogurt for unsweetened coconut yogurt and use a dairy-free cheese alternative — the texture will change, but the overall idea holds. Looking for another round of ideas and tweaks? See this full recipe collection Loaded Broccoli Cauliflower Salad collection.

Step-by-step instructions

Loaded broccoli cauliflower salad with fresh vegetables and creamy dressing

In a medium bowl whisk together 3/4 cup plain Greek yogurt, 1/2 cup mayonnaise, 1/4 cup clover honey, 2 tablespoons red wine vinegar, 1 tablespoon granulated sugar, 1/4 teaspoon salt, and 1/2 teaspoon black pepper until smooth.
Cover the dressing and chill at least 20–30 minutes to let flavors meld.
In a large salad bowl combine 4 cups diced broccoli florets, 4 cups diced cauliflower florets, 8 ounces small-cubed Colby Jack cheese, 1/2 medium chopped red onion (rinsed), and most of the diced cooked bacon (reserve some for topping).
Pour chilled dressing over the salad. Toss gently but thoroughly so every floret gets coated.
Transfer to a serving bowl and top with the reserved bacon for crunch and presentation. Serve immediately, or chill for up to an hour for a colder finish. ENJOY!

Best ways to enjoy it

Serve it as a hearty side with grilled chicken, burgers, pulled pork, or tofu kebabs.
Spoon it onto lettuce leaves for an easy low-carb wrap.
Plate it next to roasted salmon or baked ham for holiday meals — the salad’s acidity cuts through richer mains.
For a picnic, keep the dressing separate and toss at the last minute to avoid sogginess.

Storage and reheating tips

Fridge: Store leftovers in an airtight container for 3–4 days. Keep in mind the dressing will soften the vegetables over time; the first 24 hours are the best for crunch.
Freezing: Not recommended. Raw crucifers and the dairy-based dressing don’t freeze and thaw well.
Re-serving: No reheating needed — serve chilled or at room temperature. If the salad seems loose after sitting, drain excess liquid before serving and add a splash more yogurt or mayonnaise to refresh the texture.

Pro chef tips

Cut florets uniformly so every bite has balanced texture. Aim for roughly 1/2-inch pieces.
Rinse and dry the red onion after chopping to reduce sharpness and prevent it from overpowering the dressing.
Cook bacon until deeply crisp — it holds up better in the salad. Reserve a few extra crumbles for the top to keep a crunchy contrast.
If you want the florets a touch tender, blanch them 30–45 seconds in salted boiling water, then shock in ice water and drain very well. This keeps color vibrant and slightly softens the crunch.
Taste the dressing before chilling — you can tweak the honey or vinegar to suit your sweetness-acidity preference.

Creative twists

Make it Mediterranean: swap Colby Jack for feta, add chopped kalamata olives, and use lemon juice instead of red wine vinegar.
Add nuts or seeds: toasted almonds, pepitas, or sunflower seeds bring extra crunch and nutty flavor.
Spicy kick: fold in a teaspoon of Dijon mustard or a pinch of cayenne.
Vegetarian protein boost: add roasted chickpeas or firm tofu cubes in place of bacon.
Low-sugar/keto swap: replace granulated sugar and honey with a keto-friendly sweetener such as erythritol or monk fruit (taste and adjust).

Common questions

Q: How long does the salad keep its crunch?
A: Best texture is within the first 24 hours refrigerated. After that the dressing softens the florets; give the salad a gentle drain and toss before serving if it becomes watery.

Q: Can I make this ahead for a party?
A: Yes — make the dressing and chop everything the day before. Keep the dressing separate and toss 30–60 minutes before serving for maximum crunch. If you must dress it in advance, do so no more than a few hours beforehand.

Q: Is this safe for meal prep and lunchboxes?
A: Yes, if stored in a sealed container and kept cold. Use within 3–4 days. Pack bacon separately if you want it crisp on serving.

Q: Can I omit the sugar and still get good flavor?
A: The sugar balances the vinegar. You can reduce or swap it for a small amount of a liquid sweetener (like stevia or erythritol). Taste and adjust the dressing before chilling.

Conclusion

If you want another well-tested write-up of this salad, the original inspiration and full notes are available at Loaded Broccoli Cauliflower Salad (Low Carb) – My Incredible …. For a slightly different keto-friendly take and serving ideas, check out Broccoli Cauliflower Salad with Bacon – and easy keto summer dish. And if you’re hunting for more low-carb broccoli and cauliflower salads to build a menu, this resource has great variations: Healthy Broccoli Cauliflower Salad Recipe | That Low Carb Life.