Savory Broccoli Cauliflower Salad with Bacon and Greek Yogurt

Here is my go-to broccoli cauliflower salad recipe, featuring crispy bacon pieces, a creamy Greek yogurt dressing, and fresh, crunchy vegetables that come together in just minutes.

This salad is a regular at our family cookouts and potlucks. I often make a double batch because it disappears so quickly, and honestly, it tastes even better the next day when all the flavors have had time to mix together. Nothing better than having this ready-made in the fridge for lunch, right?

What Kind of Broccoli Should I Use?

Regular green broccoli from your local grocery store works perfectly for this salad, though you could also use broccolini if you’re looking for a slightly milder, sweeter flavor. The most important thing is choosing broccoli with tight, firm florets that are deep green in color, avoiding any heads that show yellowing or have soft spots. For the best texture in your salad, cut your broccoli into bite-sized florets that are roughly the same size – this helps ensure even distribution in the salad and makes it easier to eat. If you’re short on time, you can even use pre-cut broccoli florets from the produce section, just give them a good rinse and pat them dry before using.

Options for Substitutions

This crunchy salad is pretty adaptable and you can switch things up based on what you have in your kitchen:

• Greek yogurt and mayo: You can use all mayo or all Greek yogurt instead of the mix. For a dairy-free version, try dairy-free yogurt alternatives or increase the mayo. Just note that using all Greek yogurt will make the dressing tangier.
• Bacon: Turkey bacon works great here, or for a vegetarian option, try smoky-flavored tempeh or add extra nuts. You can also use pre-cooked bacon bits in a pinch.
• Raisins: Feel free to swap these with dried cranberries, chopped dates, or even halved grapes for that sweet pop of flavor.
• Pecans: Any nuts work well – try walnuts, almonds, or sunflower seeds if you need a nut-free option. Just remember to toast them first for the best flavor.
• Sugar: You can use honey or maple syrup instead of granulated sugar. Start with 2 teaspoons since these liquid sweeteners are a bit sweeter.
• Fresh garlic: If you’re out of fresh garlic, use ¼ teaspoon garlic powder. In a pinch, you can skip it altogether.

Watch Out for These Mistakes While Making

The biggest mistake when preparing this broccoli cauliflower salad is using raw florets straight from the fridge – instead, blanch them in boiling water for 1-2 minutes and immediately plunge into an ice bath to achieve that perfect crisp-tender texture while maintaining their bright color. Another common error is mixing the salad right before serving, which doesn’t allow the flavors to properly combine – make it at least 2 hours ahead (but add the bacon and nuts just before serving to maintain their crunch). When making the dressing, avoid the temptation to skip the sugar, as it helps balance the tanginess of the Greek yogurt and lemon juice – but feel free to taste and adjust the sweetness to your preference. For the best texture and flavor distribution, make sure to cut your broccoli and cauliflower florets into bite-sized pieces that are roughly the same size.

What to Serve With Broccoli Cauliflower Salad?

This crunchy broccoli cauliflower salad works perfectly as a side dish for your favorite grilled meats – try it with chicken, steak, or even some smoky BBQ ribs. Since it’s already packed with veggies and has a creamy dressing, it pairs nicely with simpler main dishes like a roasted turkey sandwich or a basic hamburger. For a complete summer meal, serve it alongside some grilled corn on the cob or add a slice of crusty bread to soak up any extra dressing. The salad is filling enough that you don’t need many extras – it’s practically a meal on its own!

Storage Instructions

Keep Fresh: This broccoli cauliflower salad stays crisp and tasty in an airtight container in the fridge for up to 3 days. The flavors actually get better after a day as everything mingles together! Just give it a quick stir before serving to redistribute the dressing.

Make Ahead: Want to prep this salad in advance? Chop all your veggies, cook the bacon, and mix the dressing separately. Store each component in the fridge, then combine everything about 30 minutes before serving. This keeps the vegetables super crunchy and the bacon crisp.

Pack for Lunch: This salad is perfect for meal prep! Pack it in individual containers, but if you’re concerned about the bacon getting soggy, store it separately in a small container or bag and sprinkle it on just before eating. The salad travels well and stays fresh in a cooler or lunch bag.

Preparation Time	15-20 minutes
Cooking Time	0-5 minutes
Total Time	15-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 15-20 g
• Fat: 40-50 g
• Carbohydrates: 50-60 g

Ingredients

For the salad:

• 3 slices bacon (cooked until crispy and crumbled)
• 1 small head broccoli (florets broken into bite-sized pieces, about 1-inch)
• 1/2 head cauliflower (cut into 1-inch florets)
• 1/3 cup toasted pecans (roughly chopped, I like Emerald Brand)
• 1/3 cup raisins
• 1/4 onion (thinly sliced)

For the dressing:

• 1 tbsp granulated sugar
• juice from 1/2 lemon (freshly squeezed for best flavor)
• 1/3 cup mayonnaise (I use Hellmann’s)
• kosher salt
• 1/2 cup plain Greek yogurt (full-fat for richness)
• 1 garlic clove (finely minced or grated)

Step 1: Combine Salad Ingredients

In a large bowl, combine the chopped broccoli, cauliflower, diced onion, cooked bacon, raisins, and pecans.

Ensure all ingredients are mixed well to evenly distribute the flavors and textures in the salad.

Step 2: Prepare the Dressing

In a small bowl, whisk together the yogurt, mayo, sugar, minced garlic, lemon juice, and a few pinches of salt.

Mix thoroughly until the dressing is smooth and all the ingredients are well incorporated.

Taste the dressing and adjust the seasoning as needed to suit your preferences.

Step 3: Dress the Salad

Pour the prepared dressing over the salad mixture in the large bowl.

Toss everything together to ensure the salad ingredients are evenly coated with the dressing.

Taste the salad once more and adjust the seasoning if necessary.

Step 4: Chill and Serve

Cover the salad and refrigerate it until ready to serve.

This can be done up to overnight, allowing the flavors to meld and the salad to chill.

When you’re ready to enjoy, give the salad a final toss and serve.

Enjoy the fresh and flavorful combination of ingredients!