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–+ servings

Loaded Broccoli Cauliflower Salad

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A crunchy and creamy salad featuring fresh broccoli and cauliflower, tossed with a tangy Greek yogurt and mayo dressing, along with crispy bacon and Colby Jack cheese.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the Dressing
  • 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
For the Salad
  • 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

Method
 

Preparation
  1. In a medium bowl, combine the Greek yogurt, mayonnaise, honey, red wine vinegar, sugar, salt, and black pepper. Whisk until smooth.
  2. Cover and refrigerate the dressing for at least 15 minutes to help flavors meld and the dressing thicken slightly.
Salad Assembly
  1. In a large bowl, add the broccoli florets, cauliflower florets, cubed Colby Jack, diced bacon, and chopped red onion.
  2. Pour the chilled dressing over the salad and toss gently but thoroughly so every floret gets a light coating.
  3. Top with extra bacon if desired and serve immediately for the crispiest texture.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 10gProtein: 12gFat: 18gSaturated Fat: 5gSodium: 450mgFiber: 3gSugar: 5g

Notes

This Loaded Broccoli Cauliflower Salad is best eaten the day it's dressed for maximum crunch. Refrigerate within two hours of assembling. Leftovers can be stored in an airtight container in the fridge for up to 3–4 days, but the dressing will soften the broccoli and cauliflower over time.
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