Broccoli Cauliflower Salad Recipe


Cauliflower is a vegetable that needs a little more love. Cauliflower salad, in particular. This delicious broccoli cauliflower salad is always a hit, which is surprising considering it’s not a very costly or exotic dish.

The vibrant green and white colors in this dish make it perfect for a cookout or picnic – although I recommend making it the day before so the dressing can soak into the broccoli, cauliflower, and cranberries.

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes


  • 1 medium cauliflower head
  • 1 medium broccoli head
  • 3/4 cup dried cranberries, craisins
  • 1/2 cup sliced almonds
  • 1/2 cup real mayonnaise
  • 2 Tbsp honey
  • 2 Tbsp fresh lemon juice



  1. Remove the dry base of the broccoli stem and peel it. Broccoli should be chopped into small florets, with the stem diced if using.
  2. Remove the core and leaves from the cauliflower and divide the rest into bite-sized pieces.
  3. In a dry skillet over medium/high heat, toast 1/2 cup pine nuts or almonds, stirring regularly until aromatic and brown, then add to the salad bowl with 3/4 cup craisins.
  4. Combine 1/2 cup mayo, 2 tablespoons honey, and 2 tablespoons lemon juice in a small mixing dish. Toss the salad with the dressing until everything is completely combined.


When there are just three ingredients in the dressing, each one counts. Fresh lemon juice makes all the difference.


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