Loaded Broccoli Cauliflower Salad is my go-to when I want something that feels fresh and energizing but still totally satisfying. It’s packed with crunchy veggies, savory bacon, and little pops of cheese, all tied together with a creamy, tangy dressing. It looks bright and colorful on the table, but more importantly, it actually fills you up and makes you feel good afterward.
I first started making this as a way to bring something a little lighter to potlucks without showing up with a plain green salad. Using both broccoli and cauliflower gives it a mix of textures that keeps every bite interesting, and the Greek yogurt in the dressing adds creaminess and protein without weighing everything down. It’s the kind of dish you can enjoy on a busy weeknight or pack for lunches and still feel like you’re eating something special, not just “using up vegetables.”
What I love most is how flexible this salad is. You can keep it super crunchy and fresh for a quick side, or let it sit a bit so the flavors soak in and the veggies soften slightly. Either way, it holds up well, tastes great cold, and doesn’t feel heavy. If you like bold, vibrant flavors and plenty of texture, this Loaded Broccoli Cauliflower Salad earns a permanent spot in the rotation.
Nourish Yourself with Loaded Broccoli Cauliflower Salad
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Gathering Your Ingredients
- 3/4 cup plain Greek yogurt (whole milk, not low-fat)
- 1/2 cup mayonnaise
- 1/4 cup clover honey
- 2 tbsp red wine vinegar
- 1 tbsp granulated sugar
- 1/4 tsp salt
- 1/2 tsp black pepper
- 4 cups small broccoli florets, diced (include peeled stems)
- 4 cups small cauliflower florets, diced
- 12 slices thick-cut bacon, cooked until very crispy and diced
- 8 oz Colby Jack cheese, cut into small cubes
- 1/2 medium red onion, chopped and rinsed briefly under cold water
Mindful Cooking, Step by Step
- In a medium mixing bowl, whisk together the Greek yogurt, mayonnaise, honey, red wine vinegar, sugar, salt, and black pepper. Keep whisking until the dressing is completely smooth and glossy, with no streaks of yogurt or mayo left. It should be pourable but still thick enough to cling to a spoon.
- Cover the bowl and place the dressing in the fridge for at least 20–30 minutes. This short chill time helps the flavors blend and lets the dressing thicken slightly so it coats the veggies better.
- While the dressing chills, prep your vegetables. Cut the broccoli and cauliflower into small, bite-sized pieces so you get a bit of everything in each forkful. If using stems, peel any tough outer layer first, then dice. Chop the red onion and give it a quick rinse under cold water to mellow the sharp bite, then drain well.
- Cook the bacon until it’s very crispy. This is important because slightly undercooked bacon will turn chewy once it sits in the dressing. Let it cool on a paper towel–lined plate, then dice into small pieces. Set aside a small handful for garnish.
- In a large salad bowl, add the broccoli, cauliflower, most of the bacon, the Colby Jack cheese cubes, and the drained red onion. Toss everything lightly with clean hands or salad tongs so it’s roughly mixed before adding the dressing.
- Pour the chilled dressing over the salad. Start with about three-quarters of it, then toss well to coat all the veggies and cheese. If it looks a bit dry, add more dressing until everything is nicely covered but not swimming. The salad should look glossy with a light coating on every piece.
- Sprinkle the reserved crispy bacon over the top as a final layer of crunch and flavor. Serve right away if you like maximum crunch, or chill for 30–60 minutes if you prefer the veggies slightly softened and the flavors more blended.
Swaps for the Creamy Dressing
The creamy dressing is where you can really play, especially if you like to tweak things based on what you have on hand. If you’re not a fan of Greek yogurt, you can swap half or all of it for sour cream for a richer, more classic deli-style taste. Just know it’ll be a bit heavier, so taste as you go and adjust the honey and vinegar to keep the balance right. For a slightly lighter take, use all Greek yogurt and skip the mayo, then add an extra pinch of salt and a drizzle more honey to round out the flavor.
If you don’t have red wine vinegar, apple cider vinegar works well and adds a gentle fruitiness. Rice vinegar can also step in if you prefer a softer tang. To cut down on refined sugar, you can leave out the granulated sugar and add a touch more honey instead. For a subtle twist, stir in 1–2 teaspoons of Dijon mustard to sharpen the dressing and help it cling to the veggies. Whatever path you choose, keep the basic rule in mind: aim for a balance of creamy, sweet, tangy, and salty, then tweak one element at a time until it tastes right to you.
Make-Ahead and Crunch Tips
This salad is great for prepping ahead, especially if you like having something ready for busy days, but timing matters if you want to keep that satisfying crunch. For the best texture, you can prep all the components up to a day in advance: chop the broccoli, cauliflower, and onion; cook and dice the bacon; cube the cheese; and whisk the dressing. Store everything separately in airtight containers in the fridge. Don’t combine the veggies with the dressing until 1–2 hours before serving if maximum crunch is your priority.
If you prefer a slightly softer, more “marinated” salad, mix everything together a few hours ahead, then give it a quick toss before serving. The broccoli and cauliflower will absorb some of the dressing and mellow in flavor. To refresh leftovers that have softened, add a small handful of fresh diced broccoli or cauliflower and a sprinkle of new bacon on top. Also, make sure the bacon is fully cooled and very crispy before mixing it in; warm or soft bacon steams in the dressing and loses its texture fast. Stored in the fridge, the dressed salad keeps well for about 2–3 days, making it a solid option for meal prep lunches.
Recipe FAQ: Common Questions
Can I use frozen broccoli and cauliflower instead of fresh?
Technically you can, but it will change the texture a lot. Frozen broccoli and cauliflower release more water as they thaw, so the salad can turn soft and a bit watery. If frozen is your only option, steam them just until crisp-tender, then cool completely and pat very dry with paper towels before mixing. Any excess moisture will thin the dressing and mute the flavor, so drying them thoroughly is key. Even with these steps, fresh will always give you a better crunch and brighter taste.
How do I keep the salad from getting watery in the fridge?
Wateriness usually comes from moisture released by the veggies and onion over time. To reduce this, make sure your broccoli and cauliflower are well dried after washing—spin them in a salad spinner or pat them dry with clean towels. Rinse the red onion, then let it drain fully so extra water doesn’t sneak into the bowl. You can also chill the dressing separately and only toss what you plan to serve right away. If the salad does loosen up, stir in a spoonful or two of Greek yogurt to thicken it back up and adjust salt and pepper as needed.
Can I make this vegetarian or adapt it for different diets?
Yes, it adapts pretty easily. For a vegetarian version, simply omit the bacon and replace it with something crunchy and savory, like toasted sunflower seeds, roasted chickpeas, or smoked almonds. To lower the carbs a bit, you can reduce the honey and skip the granulated sugar, then boost flavor with extra vinegar and a pinch more salt. For a gluten-free crowd, you’re already in good shape—just confirm your bacon and vinegar are certified gluten-free. If you’re adjusting ingredients for dietary needs, change one thing at a time and taste frequently so you don’t lose the punchy, balanced flavor.
What’s the best way to serve this salad for travel, potlucks, or picnics?
For travel, it’s easiest to pack the components separately and toss them together on-site. Keep the dressing in a jar or sealed container, and the chopped veggies, cheese, and onion in another. Transport the bacon in a separate small container so it stays crisp; sprinkle it on just before serving. If you have to mix everything in advance, store the salad in a well-sealed container in a cooler and keep it chilled until serving time. A quick toss right before you set it out helps redistribute the dressing and bacon so every scoop tastes fresh, even if it was made a few hours earlier.
Loaded Broccoli Cauliflower Salad
Ingredients
Dressing:
- 3/4 cup plain Greek yogurt full-fat preferred
- 1/2 cup mayonnaise
- 1/4 cup clover honey
- 2 tablespoons red wine vinegar
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
Salad:
- 4 cups small broccoli florets diced, include tender stems
- 4 cups small cauliflower florets diced
- 12 slices thick-cut bacon cooked until crisp and diced
- 8 ounces Colby Jack cheese cubed
- 1/2 medium red onion chopped and briefly rinsed
Instructions
Make the Dressing:
- In a medium bowl, whisk together the Greek yogurt, mayonnaise, honey, red wine vinegar, sugar, salt, and black pepper until the mixture is smooth and uniform.
- Cover the bowl and chill the dressing in the refrigerator for at least 15 minutes to let the flavors meld and to slightly firm up.
Assemble the Salad:
- Place the broccoli and cauliflower florets in a large mixing bowl, then add the diced crispy bacon, cubed Colby Jack, and the rinsed, chopped red onion.
- Pour the chilled dressing over the vegetable mixture and toss gently until every piece is evenly coated and well combined.
- Scatter a little extra crumbled bacon on top for garnish, serve right away, or refrigerate to let the flavors develop before serving.
