This broccoli cauliflower salad recipe makes a welcome addition to any party, potluck, holiday or weeknight meal. The combination of flavors - crunchy broccoli and cauliflower, sweet pecans and dried cranberries, salty bacon and a creamy dressing - are like a party for your mouth.
Look for prepared glazed pecans in the produce or nut section of your favorite supermarket. Emerald is one brand. Or you can make your own spiced pecans.
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Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 12-16 servings
Ingredients:
- 4 slices center-cut bacon (preferably nitrate-free)
- 4 cups chopped broccoli florets
- 3-4 cups chopped cauliflower florets
- 1/2 cup glazed pecans, such as Emerald glazed pecans (compare prices)
- 1/4 cup finely-chopped red onion
- 1/4 cup sweetened dried cranberries
- Dressing:
- 1 cup mayonnaise
- 1/4 cup sugar
- 2 Tbsp. apple cider vinegar
- 1/4 tsp. kosher salt
Preparation:
- Fry bacon until crisp. Drain on paper towels.
- Make sure broccoli and cauliflower florets are cut into small, bite-sized pieces. This not only makes the salad more appealing, it helps the flavors meld better.
- Place broccoli, cauliflower, pecans, onions and cranberries in a salad. Bowl. Toss.
- Whisk together the dressing ingredients. Pour over the broccoli-cauliflower mixture, and toss to coat the salad evenly with dressing.
- When ready to serve, crumble the bacon over the broccoli cauliflower salad.
