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–+ servings

Loaded Broccoli Cauliflower Salad

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A crunchy and creamy salad featuring broccoli, cauliflower, smoky bacon, and a honeyed yogurt-mayo dressing, perfect for potlucks or weeknight sides.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Dressing
  • 3/4 cup plain Greek yogurt full-fat is richer; use nonfat for fewer calories
  • 1/2 cup mayonnaise use light mayo if preferred
  • 1/4 cup clover honey sub any mild honey or sugar-free syrup for keto
  • 2 Tablespoons red wine vinegar
  • 1 Tablespoon granulated sugar sub 1 tsp erythritol for low-carb
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
Salad Ingredients
  • 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; sharp cheddar or Monterey Jack work
  • 1/2 medium red onion chopped and rinsed to mellow

Method
 

Make the Dressing
  1. In a medium mixing bowl, whisk together Greek yogurt, mayonnaise, honey, red wine vinegar, granulated sugar, salt, and black pepper until smooth.
  2. Cover the dressing and refrigerate at least 20 minutes to let the flavors mellow.
Prep Vegetables
  1. Trim and dice broccoli and cauliflower into small, bite-sized florets.
  2. Cook bacon until crisp, drain on paper towels, then dice into small pieces.
  3. Cube the Colby Jack into small, even pieces and chop the red onion; rinse under cold water and drain.
Combine and Serve
  1. In a large salad bowl, combine broccoli, cauliflower, bacon (reserve a bit for topping), cheese, and red onion.
  2. Pour the chilled dressing over the salad and toss gently until everything is evenly coated.
  3. Top with the reserved bacon, serve immediately, or chill briefly for a colder, more melded flavor.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 15gProtein: 15gFat: 28gSaturated Fat: 10gSodium: 850mgFiber: 4gSugar: 6g

Notes

Store leftovers in an airtight container in the fridge for up to 3–4 days. The dressing may soften the vegetables over time. For best taste, add dressing right before serving.
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