Broccoli Cauliflower Salad Creamy Fresh Wellplated Com

This post is sponsored by Freschetta. Side dish splendor! Amish broccoli cauliflower salad was a staple of many church potlucks growing up. As with most Midwestern “salads,” it was more about the bacon, mayo dressing, and cheese than it was about the vegetables. No offense to The Church Ladies intended, but considering how scrumptious, fresh, and sustaining broccoli and cauliflower can be (see this Broccoli Cranberry Salad and this Curry Roasted Cauliflower Salad for evidence), drowning their tasty potential with mayo felt like a missed opportunity to create something delicious AND nutritious.

Healthy Broccoli Cauliflower Salad

A revamped healthy broccoli cauliflower salad with no mayo feels like just the thing for us to be eating right now. We’re in the midst of winter, so our meals—yes, even our salads—need to be hearty. Further, unlike more seasonal-sensitive recipes like this Cucumber Tomato Avocado Salad (which makes me miss summer with a longing passion), broccoli and cauliflower taste great year-round, so you won’t feel like you’re suffering through sub-par produce. The produce, however, is only half of the story here. In keeping with the Midwestern comfort recipe that inspired it, this salad sports a rich, creamy dressing. I skipped the mayo and sour cream entirely, swapping it for nonfat plain Greek yogurt, which has a similar body and tang. Still, however, I felt like my dressing was missing something. The answer turned out to be (as it so often is) BACON. Rather than thinning the dressing with olive oil, I used a spoonful of the bacon drippings. OUTRAGEOUS. The drippings give the dressing an intense smokiness and amplify the taste of the bacon. Then, the crispy bacon pieces themselves give saltiness and a little crunch. It’s magnificent.

A Make-Ahead Side for Easy Meals

In addition to the whole fresh/crispy/smoky/creamy situation that has me smitten, this broccoli cauliflower salad is also a meal prep marvel. It lasts a few days in the fridge, meaning you can make it ahead, then pull it out on demand for a fast, healthy side to go along with any mains. Lately, I’ve been pairing this salad with a Clarke household favorite: Freschetta Gluten Free Pizza. Contrary to popular food-blogging belief (and if you hold any lofty notions of me, this will surely dispel them for good), I don’t cook dinner every night (GASP!). Often mealtime is a scramble, and in those instances, I rely on store-bought favorites. Frozen pizza is one of those go-to dinners that Ben and I both love and that I feel good incorporating as a part of a balanced diet. Here’s how I keep our pizza nights well-rounded:

I serve the pizza alongside a generous serving of vegetables.I make sure those vegetables taste FABULOUS—otherwise, they feel like a punishment, instead of an enjoyable part of our dinner.While roasted vegetables are often our go-to (this Roasted Broccoli, Roasted Brussels Sprouts with Garlic, and Oven Roasted Potatoes are all fantastic), I also love rotating in fresh side dishes I can make ahead, like this broccoli cauliflower salad.I am picky about my pizza. I like Freschetta Gluten Free because the crust is preservative free (and SO CRISPY), it uses only real cheese, and of course, because the taste is on-point. This is not your average frozen pizza.

This week, do your future self the delectable favor of prepping this broccoli cauliflower salad in advance, popping it into your fridge for safekeeping, then serving it alongside a quick-and-easy frozen pizza. That’s a meal I’ll happily show up for any night of the week!

How to Make Broccoli Cauliflower Salad

This salad brings freshness and balance, but it still feels substantial. The crunch of the veggies alongside the creamy, savory bacon-infused dressing will have you looking forward to it for as long as it’s in your fridge. For us, it never lasts long.

The Ingredients

Broccoli + Cauliflower. The base for our healthy salad. Both broccoli and cauliflower are low in calories while being rich in fiber and vitamins. Pecans. Toasted pecans are a delicious, crunchy addition to this salad. Their healthy fats make it satisfying.Bacon. Bacon takes this salad from tasty to an undeniable crowd-pleaser. Once mixed in with the dressing ingredients, the bacon adds smokiness to every bite. Dijon Mustard. Tangy goodness that pairs wonderfully with the bacon. Sherry Vinegar. Adds much-needed brightness and acidity to the salad. Red wine vinegar would also work well here. Greek Yogurt. Using Greek yogurt in dressings is one of my favorite healthy swaps. It packs protein into the dish and adds a spectacular tangy flavor. No mayo needed.Honey. For a touch of natural sweetness. Green Onions. Green onions add a nice freshness and crunch. Dried Cranberries. Chewy, sweet, and delicious jewels that add beautiful color to the salad. Cheddar Cheese. Cubes of creamy sharp cheddar cheese are a throwback to the Midwestern original. They add pleasing texture and like the pecans, up the salad’s satisfaction factor.

The Directions

Storage Tips

To Store. Refrigerate leftover salad in an airtight container for up to 3 days.

Recommended Tools to Make this Recipe

Skillet. Great for cooking the bacon and pecans in this recipe. Mixing Bowls. This set has multiple sizes for mixing different ingredients. Whisk. This easy-to-use whisk keeps me from making a mess.

Broccoli and cauliflower, you’ve never been so exciting!

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