Broccoli Cauliflower Salad Recipe (VIDEO)

Make Broccoli Cauliflower Salad Recipe (VIDEO) for a crunchy, creamy side in minutes.

Ingredients

• 1 medium broccoli head
• 1 medium cauliflower head
• 3/4 cup dried cranberries (craisins)
• 1/2 cup sliced almonds or pine nuts (toasted on a dry skillet until golden)
• 2 Tbsp honey
• 2 Tbsp fresh lemon juice (from 1 small lemon)
• 1/2 cup mayonnaise*

Instructions

Step 1: Trim and Chop the Broccoli

Peel the broccoli stem and trim off the dry base, then break the crown into small, bite-sized florets. If you like, finely dice the peeled stem — it’s crisp and slightly sweet and adds great texture when mixed. Work with a sharp knife and keep the pieces fairly uniform so they mingle evenly in the salad; set the prepared broccoli aside in a large matte white mixing bowl for the next stage.

Step 2: Core and Dice the Cauliflower

Remove and discard the cauliflower core and any outer leaves, then chop the head into small, snowy white florets, matching the broccoli pieces in size. Pat the florets dry so they stay crisp in the salad; add the cauliflower to the same white mixing bowl so the green and white mosaic starts to form.

Step 3: Toast the Nuts and Build the Dry Salad

Toast the sliced almonds or pine nuts in a dry skillet over medium heat, tossing frequently until fragrant and a warm golden-brown. Transfer the toasted nuts to a small bowl to cool briefly, then sprinkle them and the dried cranberries (craisins) over the broccoli–cauliflower mix; toss gently with a wooden spoon so the crunchy, golden nuts and deep-red craisins are distributed in a colorful, textured layer.

Step 4: Whisk the Dressing and Toss to Finish

In a small bowl, whisk together the mayonnaise, honey and fresh lemon juice until smooth and glossy; taste and adjust the balance so it’s bright, slightly sweet and tangy. Pour the dressing over the salad and toss thoroughly until every floret is lightly coated and the salad glistens with a creamy sheen. Serve immediately in the same large matte white bowl so the textures — crisp broccoli, tender cauliflower, chewy cranberries and crunchy toasted nuts — contrast beautifully on the painted surface.

Notes

• Toast nuts over medium heat until fragrant and warm golden-brown for best flavor.
• If you prefer extra crunch, keep dressing separate until serving.
• Substitute Greek yogurt for mayonnaise to reduce richness.
• Use maple syrup to replace honey for a vegan alternative.