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Broccoli Cauliflower Salad

Broccoli Cauliflower Salad

Make Broccoli Cauliflower Salad for a crunchy, tangy side that travels well and pairs with grilled mains.

Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Yield6

Ingredients

Instructions

Step 1: Blanch the broccoli and cauliflower

Bring a large pot of well-salted water to a vigorous boil while you prep the florets. Add the 1-inch broccoli and cauliflower pieces and cook for just 30 seconds so they brighten and slightly soften but remain crisp. Immediately scoop them into an ice-water bath to halt cooking, then drain thoroughly in a colander, shaking to release excess water. Set the drained florets aside to rest so they lose surface moisture—this keeps the final salad crisp and prevents a watery dressing.

Step 2: Toast and chop the pecans

Warm a dry skillet and toast the pecan halves, keeping them moving so they don’t scorch. When they become fragrant and glossy from released oils, transfer them to a cutting board and roughly chop into a mix of shards and small chunks. The toasting adds a warm, nutty crunch that will contrast beautifully with the creamy dressing and tender florets.

Step 3: Crisp the bacon and render the fat

Dice the thick-cut bacon and cook until deeply crisp, then drain off all but about 1 1/2 tablespoons of the rendered fat while keeping the crisped bacon pieces nearby. Immediately, off the heat, whisk the Dijon mustard and sherry (or red wine) vinegar into the hot fat so the warm vinaigrette emulsifies and picks up bacon flavor; let it sit 30 seconds on the warm pan, then remove and let cool slightly. The result is a salty, tangy, warm bacon dressing that will bloom when combined with the yogurt.

Step 4: Make the creamy yogurt base and marry it with the bacon drippings

In a small bowl whisk together the Greek yogurt, honey, and the remaining salt until smooth and slightly glossy. Scrape the warm bacon, and pour the vinaigrette and any loose drippings into the yogurt mixture, whisking quickly until the dressing is homogenous—creamy, tangy, and flecked with tiny bacon bits and cracked black pepper. Taste and balance sweetness and acid; the dressing should be pourable but cling to the florets.

Step 5: Dry and gather the vegetables into the serving bowl

Give the blanched broccoli and cauliflower one last vigorous shake in the colander or on a clean towel to remove any lingering water. Transfer the nearly dry florets into the large, round white serving bowl you’ll use for the finished salad (wipe out the ice-bath bowl first to save dishes). Keeping the florets cold and dry is key so the dressing adheres rather than pools.

Step 6: Add accoutrements and fold in the dressing

Scatter the thinly sliced green onions, dried cranberries, diced sharp cheddar, chopped toasted pecans, and the crisp bacon pieces over the florets, distributing color and texture evenly. Pour the warm-creamy bacon-yogurt dressing over the top and, using a wooden mixing spoon, gently fold the salad until every floret is lightly coated and the add-ins are evenly dispersed—leave some larger pecan shards and bacon crumbles visible for texture. Serve immediately or chill for an hour to allow flavors to meld and the dressing to marry the vegetables.


Step 7: Season, rest, and finish

After chilling or a short rest at room temperature, give the bowl a big, gentle stir to reincorporate any dressing that has settled. Taste and adjust with an extra pinch of kosher salt or a few grinds of black pepper if desired. The salad benefits from a short rest so the cranberries plump slightly and the flavors integrate.

Step 8: Plate and serve cold or at room temperature

Present the finished broccoli cauliflower salad in the same large, round white bowl, mound it slightly for volume, and finish with a light scatter of extra pecan shards, a few whole bacon pieces, and a dusting of cracked black pepper. Serve chilled or at room temperature, and toss gently just before serving for the freshest texture and shine.


Notes