This broccoli cauliflower salad has become one of my favorite side dishes because it’s quick to throw together and goes with just about anything. I serve it with burgers, grilled chicken, smoked meats, or pack it up for a cookout because it actually tastes even better after it’s had a little time in the refrigerator.
The broccoli and cauliflower provide the crunch, the bacon adds a little smoky saltiness, and the Creamy “Everything” Sauce pulls everything together without overpowering the vegetables.
Start with the Vegetables
I usually buy the pre-cut bags of broccoli and cauliflower because they’re convenient and save quite a bit of prep time. Just look for bags where the broccoli is a nice deep green without any yellowing or brown spots.
Even with the pre-cut bags, I usually spend a minute trimming the florets. Sometimes there are a few dried-out stems or pieces that are larger than I’d like. Cutting everything into bite-sized pieces makes the salad much easier to eat and helps every bite get a little broccoli, cauliflower, bacon, and dressing.
Next Up… the Bacon
While you’re prepping the vegetables, cook the bacon until it’s nice and crispy.
If you can find cubed bacon, or a slab that you can cut yourself, go with that. I actually prefer it over sliced bacon for this recipe. The little cubes stay crisp and almost act like savory croutons throughout the salad.
Once it’s cooked, let it cool on a paper towel before adding it to the bowl. If it’s still warm, it can soften the vegetables and thin the dressing.
Toss it all together
Once the vegetables and bacon are in the bowl, add the Creamy “Everything” Sauce and toss everything together until the vegetables are lightly coated.
I usually start with about ⅓ cup of dressing and add more only if I think it needs it. I like the vegetables to still be the star of the salad instead of swimming in dressing.
If you’re making the dressing from scratch the same day, mix it first. It only takes a few minutes, and by the time you’ve finished chopping the vegetables, the flavors have already started coming together.
Give It a Little Time
You can serve the salad right away, but I think it’s better after it’s chilled for an hour or two. That time helps the pepper in the dressing really come through, and it gives the sauce a chance to work its way into all the little nooks and crannies of the broccoli and cauliflower without making them lose their crunch.
If I’m taking it to a cookout, I’ll often make it the night before. Just give it a quick stir before serving, and if it looks a little dry, add another spoonful or two of dressing.
A Few Easy Variations
While I think this salad is perfect exactly as it is, it’s easy to customize if you want to switch things up. Feel free to toss in some green onions, sunflower seeds, or even some dried cranberries for a little extra texture and flavor.
Broccoli Cauliflower Salad
Equipment
- Cutting board
- Chef's knife
- Large mixing bowl
- Large spoon or spatula
- Skillet for bacon
Ingredients
- 12 ounces broccoli florets 340 g
- 10 ounces cauliflower florets 283 g
- 8 ounces bacon cooked until crispy and chopped (227 g)
- ⅓ cup Creamy "Everything" Sauce 75 g, or more to taste
Instructions
- Cook the bacon until crisp. Transfer to a paper towel-lined plate and allow it to cool completely before dicing.
- Wash and dry the broccoli and cauliflower. Cut them into small, bite-sized florets. (I often buy pre-cut and trim the ends as needed)
- Add the broccoli, cauliflower, and bacon to a large mixing bowl.
- Pour in the Creamy "Everything" Sauce and toss until all of the vegetables are evenly coated. If you'd like a little more dressing, add another tablespoon or two until it reaches your preferred consistency.
- Cover and refrigerate for 1-2 hours before serving for the best flavor.
- Stir before serving and add additional dressing if needed.
Notes
- Bite-sized florets make the salad much easier to eat.
- Let the bacon cool completely before mixing it into the salad.
- If making it a day ahead, reserve a small amount of dressing to stir in just before serving if the vegetables absorb some of the dressing overnight.
- Store covered in the refrigerator for up to 3 days.