This broccoli cauliflower salad is crunchy, super nutritious, and packed with flavor! It’s a crave-worthy salad that’s easy to prep ahead, too.
It has a wonderful texture thanks to the raw veggies and pumpkin seeds, and the grapes give it a hint of sweetness. And the tangy dressing featuring Greek yogurt, lemon, and garlic/herbs is incredible – creamy but not at all heavy. Try it – your taste buds will thank you!
Cauliflower Salad with Broccoli
I love how the flavors and textures come together this recipe: crunchy veggies and pumpkin seeds with juicy & sweet grapes, fresh herbs, punchy shallots, and a super garlicky and lemony dressing. Yes, please!
This would be a great recipe to make for on-the-go lunches, potlucks, picnics, or as a side dish for dinner. It’s served cold, so there’s no need to fuss with any cooking or heating up.
I recommend enjoying this salad with rotisserie chicken for a super easy and yummy lunch, but it’s also delicious with seared or grilled salmon.
I especially love the dressing; I make a variation of this sometimes with just greek yogurt, lemon juice (or lime juice, if it’s for tacos/Mexican food), and garlic. But this recipe takes it a step further with fresh thyme and extra lemon and garlic. It’s super zesty, so it really stands out on the raw broccoli and cauliflower.
Broccoli Cauliflower Salad Ingredients
Here’s what you’ll need to make this recipe!
For the salad base:
- broccoli
- cauliflower
- grapes
- pumpkin seeds
- shallot
- fresh parsley
For the creamy dressing:
- plain Greek yogurt
- lemon
- olive oil
- garlic
- fresh thyme
- salt & pepper
I used shallots here, since they’re flavorful without being overpowering. But if you don’t mind a stronger onion flavor, feel free to swap them out for red onion instead!
As for the fruit addition – I like the grapes in here for juiciness and sweetness, but apples would work well too if you’re planning to eat it right away (they won’t hold up quite as well as leftovers since they get brown/soft more quickly than grapes).
How to Make Cauliflower Broccoli Salad with Grapes
Now, let’s talk about how to make this delectable dish! Fortunately, it’s very simple and doesn’t take much time at all. 🙂
Start by chopping up the broccoli and cauliflower into small florets. Next, cut the grapes into halves, slice the shallot, and chop up the fresh parsley. Then, combine everything, plus the pumpkin seeds, into a large bowl.
Now, it’s time to make the dressing! In a medium bowl, whisk together Greek yogurt, lemon juice and zest, olive oil, minced garlic, chopped thyme, salt, and pepper until well combined.
Lastly, pour the dressing over the salad and toss to coat. That’s it!
How to Store
If you’re prepping this salad ahead of time, hold off on adding the dressing until you’re ready to eat. That way, it’ll stay fresher longer. (Although, this is a heartier salad, so it shouldn’t get soggy super quickly compared to regular salads with lettuce). Store the salad and the dressing in airtight containers in the refrigerator for up to 4-5 days.
This salad is so good, I promise it’ll be a new go-to once you try it! The full broccoli cauliflower salad recipe is at the bottom of this post. Enjoy!
What’s your favorite quick lunch to whip up? Let me know in the comments!
Looking for more healthy & delicious salad recipes? Check these out:
- Mix & Match Grain Salad Bowls
- Fall Harvest Salad with Watermelon
- Vegan Kale Caesar Salad
- Zesty Italian Pasta Salad
- Heirloom Tomato Salad with Peaches
- Green Goddess Bowl with Honey Herb Vinaigrette
- Vegan Cranberry Quinoa Salad
- Mediterranean Bulgur Salad with Lemon Mint Vinaigrette
- Kale and Quinoa Salad with Soft Boiled Eggs
Crunchy Broccoli Cauliflower Salad
This broccoli cauliflower salad is crunchy, super nutritious, and packed with flavor!
Ingredients:
- 1 medium head broccoli, chopped into small florets (about 4 cups)
- 1 small head cauliflower, chopped into small florets (about 4 cups)
- 1 cup halved grapes
- 1/3 cup pumpkin seeds
- 1 shallot, thinly sliced
- 1/3 cup chopped fresh parsley
For the dressing:
- 2/3 cup plain greek yogurt
- zest and juice of 1 lemon
- 2 tablespoons olive oil
- 2 garlic cloves, minced or grated
- 3 sprigs fresh thyme, leaves stripped and roughly chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- Combine all salad ingredients in a large bowl.
- Make the dressing: whisk all dressing ingredients together in a medium bowl.
- Pour the dressing over the salad ingredients and toss to coat.
