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A plate of creamy broccoli cauliflower salad topped with shredded cheese and walnuts. The salad is served on a white dish with a block of cheese in the background. A fork and red-striped napkin are placed beside the plate.
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Broccoli Cauliflower Salad

This creamy broccoli cauliflower salad recipe features crisp vegetables, tangy dressing, and crunchy walnuts and is a quick, make-ahead side dish that's perfect for busy weeknights, potlucks, and family gatherings. Even the picky eaters will love this salad!
Prep Time20 minutes
10 minutes
Total Time30 minutes
Servings: 8
Calories: 380kcal
Author: Melissa Griffiths

Ingredients 

  • 1 pound cauliflower chopped
  • 1 pound broccoli chopped
  • 1 cup shredded white cheddar cheese
  • 1 cup mayo
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon white sugar
  • 1 cup chopped walnuts

Instructions

  • Toss the cauliflower and broccoli in a large bowl. Set aside.
  • Whisk the mayo, apple cider vinegar, salt, pepper, and sugar until smooth and homogenous.
  • Add the mayo dressing, cheese, and walnuts to the bowl of veggies and fold to combine.
  • Serve and enjoy!

Notes

  • You can store this salad in the fridge for up to 4 days. Simply cover the mixing bowl with plastic wrap or transfer it to an airtight container.
  • Each head of broccoli and cauliflower will weigh about one pound. You’ll want to make sure you have about 3-4 cups of both chopped broccoli and cauliflower.
  • The walnuts can be replaced with almonds, pecans, or simply omit them.
  • You can add chopped bacon, onion, or even dried cranberries to this recipe if you'd like. 

Nutrition

Calories: 380kcal | Carbohydrates: 10g | Protein: 8g | Fat: 36g | Saturated Fat: 7g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 597mg | Potassium: 434mg | Fiber: 4g | Sugar: 3g | Vitamin A: 517IU | Vitamin C: 78mg | Calcium: 157mg | Iron: 1mg