Broccoli Cauliflower Salad Recipe
This broccoli and cauliflower salad recipe is reminiscent of classic southern broccoli salad loaded with pecans and cranberries in a creamy mayo dressing, and also includes hearty cauliflower florets for a unique twist!
Servings: 12 servings
Calories: 249kcal
Ingredients
- 1 large head broccoli 5 cups florets
- 1 average head cauliflower 5 cups florets
- ½ cup diced red onion
- ¾ cup chopped pecans
- ¾ cup dried cherries or cranberries
- 1 cup mayonnaise
- 3 tablespoons rice vinegar or apple cider vinegar
- 3 tablespoon honey or granulated sugar
- 2 teaspoons Mrs. Dash Original Seasoning salt-free dried herb blend
- ½ teaspoon salt
Instructions
- Set out a large salad bowl. Wash and dry the fresh produce. Then chop the broccoli and cauliflower into small florets, discarding the extra stem pieces. You should have approximately 5 cups each of broccoli and cauliflower florets.
- Place the broccoli and cauliflower in the salad bowl, then chop the red onion and pecans. Add the diced onion, pecans, and dried cherries to the salad bowl.
- In a small bowl, combine the ingredients for the dressing: mayonnaise, vinegar, honey, Mrs. Dash, and salt. Whisk until smooth.
- Pour the dressing over the salad. Toss well to coat all the ingredients in the dressing. Then cover and refrigerate the salad for at least one hour before serving.
Video
Notes
Leftovers will keep for up to 4-5 days in an airtight container in the fridge. But for the most crisp florets I do suggest eating with 1-2 days of making the salad.
Nutrition
Serving: 1c | Calories: 249kcal | Carbohydrates: 18g | Protein: 4g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 248mg | Potassium: 358mg | Fiber: 4g | Sugar: 11g | Vitamin A: 615IU | Vitamin C: 69mg | Calcium: 63mg | Iron: 1mg