Creamy Broccoli Cauliflower Salad

A timeless potluck favorite featuring crisp florets, smoky bacon, and a tangy-sweet dressing.

Ingredients

The Salad Base:

3 cups Fresh broccoli florets, chopped bite-sized
3 cups Fresh cauliflower florets, chopped small
6 slices Bacon, cooked until crispy and crumbled
¾ cup Shredded sharp cheddar cheese (freshly grated is best!)
⅓ cup Red onion, finely diced
½ cup Roasted sunflower seeds (or chopped almonds)
Optional: ½ cup dried cranberries or raisins for sweetness

The Creamy Dressing:

¾ cup Mayonnaise (high-quality)
¼ cup Sour cream or plain Greek yogurt
2 tbsp Apple cider vinegar
2 tbsp Granulated sugar (or honey/maple syrup)
½ tsp Salt
¼ tsp Black pepper

Instructions

1. Prep the Veggies

Wash your broccoli and cauliflower thoroughly. Crucial Tip: Pat them completely dry with a kitchen towel. If they are wet, the dressing will slide off instead of sticking. Chop them into small, uniform, coin-sized pieces.

2. Crisp the Bacon

Cook your bacon in a skillet or oven until very crisp. Let it cool on a paper towel, then crumble.

Note: If making this ahead of time, keep the bacon in a separate container and add it just before serving to keep it crunchy.

3. Whisk the Dressing

In a medium bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, salt, and pepper until smooth. Taste and adjust—add a splash more vinegar if you like it tangier, or a pinch more sugar if you like it sweeter.

4. Combine

In a large mixing bowl, toss together the broccoli, cauliflower, red onion, cheese, and sunflower seeds. Pour the dressing over the top and fold gently until every floret is well coated.

5. The Chill Factor

Cover and refrigerate for at least 30 minutes, though 3–4 hours is the “sweet spot” where the flavors truly meld. Fold in the crumbled bacon right before you head out the door or place it on the table.

Customization & Variations

Make it Healthier: Swap half the mayo for Greek yogurt and use a sugar substitute or honey.
The “Keto” Version: Omit the sugar and dried fruit; add extra bacon and some chopped hard-boiled eggs.
The “Vegan” Version: Use vegan mayo and replace bacon with smoked salt or “facon” bits.

Storage & Make-Ahead Tips

Make-Ahead: You can chop the veggies and make the dressing up to 24 hours in advance. Store them separately and mix about 2 hours before serving.
Leftovers: This salad stays good in an airtight container for up to 3 days. It will release a little moisture over time, so give it a good stir before eating.
Do Not Freeze: The creamy dressing will separate, and the vegetables will lose their signature crunch.