Discover the perfect balance of crunchy textures and creamy tang in this Broccoli Cauliflower Bacon Salad. Fresh broccoli and cauliflower florets bring a crisp, wholesome bite, while crispy bacon and shredded cheddar add indulgent savory notes that delight every palate.
This vibrant salad is dressed in a zesty, creamy dressing that ties all the flavors together, making it an ideal side dish for lunches, dinners, or any potluck gathering where fresh and flavorful dishes shine.
- Crisp, fresh vegetables combine with smoky bacon for irresistible texture contrast.
- The tangy dressing perfectly complements the hearty cheese and crunchy nuts.
- Easy to prepare and can be customized to fit your taste preferences or dietary needs.
Ingredients
- Broccoli florets: Freshly washed and chopped for a crunchy, nutrient-rich salad base filled with vitamins.
- Cauliflower florets: Cleaned and cut into bite-sized pieces providing a slightly nutty flavor and hearty texture.
- Bacon slices: Cooked until crispy then crumbled to add smoky, savory crunch that elevates the dish.
- Shredded cheddar cheese: Sharp and creamy cheese adds richness and a sharp bite to balance the veggies.
- Red onion: Finely chopped to provide a subtle pungent sweetness and vibrant color contrast.
- Sunflower seeds or chopped pecans (optional): Toasted for an extra layer of crunch and nutty flavor complexity.
- Mayonnaise: Creamy base for the dressing that binds the ingredients and adds richness.
- Apple cider vinegar: Adds a bright, tangy acidity to balance the dressing’s creaminess.
- Sugar (optional): A touch of sweetness in the dressing to round out flavors perfectly.
- Salt and black pepper: Seasoning essentials to enhance and bring out all the flavors harmoniously.
Instructions
- Prepare the Vegetables and Bacon
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Start by washing and chopping broccoli and cauliflower into small, bite-sized florets. Cooking the bacon until it becomes crispy and crumbling it adds a smoky crunch that complements the fresh vegetables. Finely chop the red onion and, if using, chop nuts to create layers of texture in the salad.
- Make the Tangy Dressing
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Whisk together mayonnaise, apple cider vinegar, sugar (if using), salt, and black pepper in a small bowl until smooth. This creamy, tangy dressing perfectly balances the richness of bacon and cheese while brightening the fresh vegetables.
- Combine Salad Ingredients
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In a large mixing bowl, add the chopped broccoli, cauliflower, crumbled bacon, shredded cheddar, red onion, and optional nuts. Pour the prepared dressing over the salad, then gently toss everything together to ensure even coating, blending all the flavors beautifully.
- Chill and Serve
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Cover the salad and refrigerate it for at least 30 minutes to allow the flavors to meld and intensify. Serving it chilled refreshes the palate, making it a perfect side dish for warm days or hearty meals.
- For the crispiest bacon, add it just before serving if preparing salad in advance.
- Adjust the amount of apple cider vinegar to taste if you prefer a more or less tangy dressing.
- Optional nuts add crunch, but you can omit them to keep the salad nut-free.
Storage Tips
Store leftover salad in an airtight container in the refrigerator for up to 2 days. To keep bacon crispy, store separately and add just before serving.
Serving Suggestions
This salad pairs wonderfully with grilled chicken or fish for a light, balanced meal. It also shines alongside sandwiches or as a colorful potluck side dish inviting fresh flavors to the table.
- To prevent sogginess, drain any excess moisture from vegetables after washing by patting dry with paper towels.
- Toast nuts lightly in a dry skillet to enhance their flavor before adding them to the salad.
- Customize the cheese type to complement your meal by swapping cheddar for feta or gouda.
FAQs
- Can I make this salad vegan?
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Yes, substitute mayonnaise with a vegan alternative and omit the bacon or use crispy smoked tempeh or coconut bacon.
- How long does this salad last in the fridge?
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It stays fresh for up to 2 days when stored in an airtight container, but bacon crunchiness may decrease over time.
- Can I prepare this salad ahead of time?
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Absolutely, prepare the salad without bacon, store chilled, and add crispy bacon just before serving to maintain texture.
- What nuts work best in this salad?
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Sunflower seeds, pecans, walnuts, or almonds all add great crunch and flavor; choose based on preference or allergies.
- Is there a way to reduce calories in this salad?
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Use light mayonnaise or Greek yogurt for the dressing, and reduce the amount of cheese and bacon to lower calorie content.
Broccoli Cauliflower Bacon Salad
Equipment
- 1 large bowl
- 1 small bowl
- 1 whisk
Ingredients
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 6 slices cooked bacon crumbled
- ½ cup shredded cheddar cheese
- ¼ cup red onion finely chopped
- ¼ cup sunflower seeds or chopped pecans optional
- ½ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar optional
- Salt and black pepper to taste
Instructions
- Wash and chop broccoli and cauliflower into bite-size florets.
- Cook bacon until crispy and crumble it.
- Finely chop red onion and nuts, if using.
- In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar (if using), salt, and black pepper until smooth.
- In a large bowl, combine broccoli, cauliflower, crumbled bacon, shredded cheddar cheese, red onion, and nuts.
- Pour dressing over the salad and toss gently until evenly coated.
- Cover and refrigerate the salad for at least 30 minutes to allow flavors to meld.
- Serve chilled as a refreshing and crunchy side dish.
Notes
- Swap cheddar cheese with gouda, Monterey Jack, or feta for different flavors.
- Use almonds, walnuts, or pecans instead of sunflower seeds for varied crunch.
- Prepare salad ahead; add bacon just before serving for crispiness.
- Add diced bell peppers or cherry tomatoes for extra color and sweetness.
