Description
Broccoli Cauliflower Salad with Honey Lemon Dressing offers a deliciously crisp and refreshing blend of chopped broccoli and cauliflower, tossed with sweet dried cranberries, toasted nuts, and red onion. The creamy honey lemon dressing provides a perfect balance of tang and sweetness, making it an ideal side dish for gatherings, meal prep, or a healthy lunch. This vibrant salad is packed with nutrients, easy to customize, and stays crunchy even after chilling.
Ingredients
- 4 cups broccoli florets, chopped small
- 4 cups cauliflower florets, chopped small
- 1/2 cup pine nuts or sliced almonds, toasted
- 1/2 cup dried cranberries
- 1/4 cup red onion, finely diced
- 3/4 cup mayonnaise
- 3 tablespoons honey
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Chop broccoli and cauliflower into small, uniform bite-sized pieces.
- Toast pine nuts or almonds in a dry skillet over medium heat for 3 to 4 minutes until golden.
- In a large bowl, combine broccoli, cauliflower, toasted nuts, cranberries, and red onion.
- In a separate bowl, whisk together mayonnaise, honey, lemon juice, lemon zest, salt, and pepper until smooth.
- Pour dressing over vegetables and toss until well coated.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Toss again before serving and adjust seasoning if needed.
Notes
For nut-free, substitute toasted sunflower or pumpkin seeds for pine nuts or almonds. Use Greek yogurt for a lighter dressing. Make the salad up to a day ahead; store refrigerated and toss again before serving. To keep vegetables extra crisp, don’t overdress or leave at room temperature for too long. If the salad gets watery after chilling, simply drain excess liquid and retoss before serving. Add diced apple or cooked bacon for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Salad
- Method: Tossing
- Cuisine: American