Now that I know what happens when a creamy Broccoli Cauliflower Salad and a hot bacon dressing-style salad collide in a single bowl, I may never be able to separate the two again.
Broccoli cauliflower salad, made healthier!
Amish broccoli cauliflower salad was a staple of many church potlucks growing up.
As with most Midwestern “salads,” it was more about the bacon, mayo dressing, and cheese than it was about the vegetables.
Considering how scrumptious, fresh, and sustaining broccoli and cauliflower can be (see this Broccoli Cranberry Salad and this Curry Roasted Cauliflower Salad for evidence), drowning their tasty potential with mayo felt like a missed opportunity to create something delicious AND nutritious.
In keeping with the Midwestern comfort recipe that inspired it, this salad sports a rich, creamy dressing.
I skipped the mayo and sour cream entirely, swapping it for nonfat plain Greek yogurt, which has a similar body and tang.
Still, however, I felt like my dressing was missing something. The answer turned out to be (as it so often is) BACON.
Rather than thinning the dressing with olive oil, I used a spoonful of the bacon drippings. OUTRAGEOUS.
The drippings give the dressing an intense smokiness and amplify the taste of the bacon.
Then, the crispy bacon pieces themselves give saltiness and a little crunch. It’s magnificent.
5 Star Review
“We ate almost an entire bowl. It was just so good and easy to make too.”
— Janet —
Ingredients and Substitutions
You’ll find the full list of ingredients for this broccoli cauliflower salad in the recipe card below, but here are some notes to keep in mind.
- Broccoli + Cauliflower. The base for our healthy salad. Both broccoli and cauliflower are low in calories while being rich in fiber and vitamins.
- Pecans. Toasted pecans are a delicious, crunchy addition to this salad. Their healthy fats make it satisfying.
- Bacon. Bacon takes this salad from tasty to an undeniable crowd-pleaser. Once mixed in with the dressing ingredients, the bacon adds smokiness to every bite.
- Dijon Mustard. Tangy goodness that pairs wonderfully with the bacon.
- Sherry Vinegar. Adds much-needed brightness and acidity to the salad. Red wine vinegar would also work well here.
- Greek Yogurt. Using Greek yogurt in dressings is one of my favorite healthy swaps. It packs protein into the dish and adds a spectacular tangy flavor. No mayo needed.
- Honey. For a touch of natural sweetness.
- Green Onions. Green onions add a nice freshness and crunch.
- Dried Cranberries. Chewy, sweet, and delicious jewels that add beautiful color to the salad.
- Cheddar Cheese. Cubes of creamy sharp cheddar cheese are a throwback to the Midwestern original. They add pleasing texture and like the pecans, up the salad’s satisfaction factor.
Step-By-Step Instructions
Prep the Ingredients (photo 1). Blanch and drain the broccoli and cauliflower. Toast and chop the pecans.
Cook the Bacon (photo 2). Leave some of the bacon drippings in the skillet, and drain the rest. Stir in the mustard, vinegar, and spices. Let cool.
Start the Dressing (photo 3). Whisk the yogurt, honey, and salt together.
Finish the Dressing (photo 4). Whisk the bacon mixture into the yogurt mixture.
Assemble (photo 5). Add the remaining salad ingredients to the broccoli and cauliflower. Pour the dressing over the top, stirring to coat. ENJOY!
What to Serve with Broccoli Cauliflower Salad
Broccoli Cauliflower Salad
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Ingredients
- 1 pound broccoli cut into small (1-inch) florets (about 1 medium head)
- 1 pound cauliflower cut into small (1-inch) florets (about 1 very small or 1/2 large head)
- ½ cup pecan halves
- 4 slices thick-cut bacon diced
- 1 tablespoon Dijon mustard
- 2 tablespoons sherry vinegar or red wine vinegar
- 1 teaspoon kosher salt divided
- ½ teaspoon ground black pepper
- ½ cup non-fat plain Greek yogurt
- 1 tablespoon honey
- 4 medium green onions thinly sliced (about 2/3 cup)
- ½ cup dried cranberries
- 4 ounces 1/4-inch diced sharp cheddar cheese (I like a white cheddar) about 2/3 cup
Instructions
- Blanch the vegetables: bring a large pot of salted water to a boil (I like to do this when I'm prepping the vegetables, as it takes my water a long time to boil). Place a large bowl of ice water beside it and keep a colander handy. Add the broccoli and cauliflower florets to the boiling water. Let cook for 30 seconds. With a slotted spoon, immediately transfer to the ice bath to stop the vegetables’ cooking. Drain into the colander, shaking off as much excess water as you can. Set aside.
- Heat a medium to large skillet over medium heat. Add the pecans in a single layer and let sit for 15 seconds. Stir and toast, until the pecans are crisp and smell fragrant, about 3 to 4 minutes. Stir often to avoid hot spots and do not walk away. Immediately transfer to a cutting board. Roughly chop.
- Return the skillet to medium heat. Add the bacon pieces in a single layer and cook, stirring occasionally, until the bacon is crisp and the fat has rendered, about 10 minutes. Drain all but 1 1/2 tablespoons bacon fat from the skillet (leave the bacon in the skillet).
- Return the pan to the stove and turn off the heat. Working quickly, stir in the Dijon, vinegar, 1/2 teaspoon of the salt, and pepper. Let cook in the warm skillet for 30 seconds. Remove from the hot burner and set aside to cool for 2 minutes.
- To a small mixing bowl, add the Greek yogurt, honey, and remaining 1/2 teaspoon salt. Whisk to combine.
- Scrape the bacon and all of the drippings in the skillet with it into the bowl with the Greek yogurt. Whisk to combine.
- Shake the broccoli and cauliflower once more (you want to remove as much water as possible so that the salad isn't soggy, then transfer to a large mixing bowl (to save dishes, I wipe out the bowl I was using for the ice bath).
- To the bowl with the broccoli mixture, add the green onions, cranberries, cheddar, and chopped pecans.
- Pour the bacon dressing over the top, then stir gently to combine. Taste and add more salt and pepper if you like. Enjoy immediately or refrigerate until ready to serve (this tastes even better after it's sat in the refrigerator for an hour or so). Just before serving, give the bowl a big stir to reincorporate any dressing that has sunk to the bottom. Serve cold or at room temperature.
Notes
- TO STORE: Refrigerate leftover salad in an airtight storage container for up to 3 days.
will be making this soon with few subs i never had broccoli cauliflower salad before will dm you if i make this and let you know how it goes Thanks Ramya
I hope you love the recipe, Ramya!
So delicious! The Mayo version is sweet. This recipe has layers of flavor with the bacon, mustard, onion and the Greek yogurt makes it much healthier. I didn’t have pecans or cranberries but next time I make it I will be sure to add them. They will add another flavor dimension. This was a hit with my husband too. We ate almost an entire bowl. It was just so good and easy to make too. Thanks Erin for a great update to an old favorite.
I’m so happy that you enjoyed it, Janet! Thank you for sharing this kind review!
This salad was delicious! I’ve never blanched my veggies before when making a broccoli salad like this but I really liked how it changed the texture just slightly. I did omit the cheese and bacon drippings/olive oil to save a little on calories and I thought it was still amazing. I have no doubt that it’s even better with those extra ingredients but when trying to lose a little of the winter weight it’s great that the salad is still wonderful without them. Thanks so much for another great recipe!
I’m so happy that you enjoyed it, Katie! Thank you for sharing this kind review!
Hi, Erin. Side? What side? This will definitely be a main dish. I haven’t tried the recipe yet, but if it’s anything like your other recipes, I can definitely not feel guilty about prerating it as five starred. It’s on the menu for next week, first thing on the meal plan.
I hope you love the recipe, Dani!
This salad takes a little time, but it is worth it! Delicious and pretty. The dressing is the greatest part of it. I think it would be good on potato salad or baked potatoes too.
I had never blanched my vegetables for this salad before. I will always blanch them from now on! Good job, Erin!!
Diane, I am so pleased to hear this, thank you!
I made this for a weekend lunch and honestly didn’t expect it to be this good. The combo of broccoli and cauliflower actually works really well together. I skipped the bacon because I didn’t have any, but it still tasted fresh and filling. My husband added extra dressing to his bowl and loved it. I’ll probably make it again for a family BBQ.
So glad you enjoyed the salad, Laurie!
This reminded me of something my mom used to make for potlucks, just a bit upgraded. I like that it’s not too complicated but still has a lot going on texture-wise. It’s definitely a keeper for gatherings.
So glad you enjoyed the salad, Sarah! Thank you!