I love this recipe because it brings together crunchy vegetables and sweet fruit in a way that feels refreshing and balanced. The broccoli and cauliflower provide a hearty base, while the apples and cranberries add natural sweetness.
Another reason I enjoy making this salad is that it can be prepared ahead of time. The vegetables stay crisp, and the flavors become even better after the salad rests in the refrigerator. It is also easy to customize for different dietary preferences.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Salad
4–5 cups broccoli florets, chopped into bite-sized pieces
2½–3 cups cauliflower florets, chopped into bite-sized pieces
1 medium apple, diced
½ small red onion, diced
2 celery ribs, diced
2–3 green onions, thinly sliced
½ cup dried cranberries
½ cup feta cheese, crumbled
½ cup lightly salted roasted almonds, roughly chopped
Dressing
¾ cup mayonnaise
¼ cup olive oil or avocado oil
3 tablespoons lemon juice
2 teaspoons honey
1 teaspoon garlic powder
½ teaspoon fine salt
¼ teaspoon black pepper
Directions
In a small bowl, combine the mayonnaise, olive oil, lemon juice, honey, garlic powder, salt, and black pepper.
Whisk the dressing thoroughly for 2 to 3 minutes until smooth and fully combined.
Set the dressing aside while preparing the salad ingredients.
In a large mixing bowl, add the broccoli, cauliflower, diced apple, red onion, celery, green onions, dried cranberries, feta cheese, and chopped almonds.
Toss the ingredients together until evenly distributed.
Pour the prepared dressing over the salad.
Toss everything until all ingredients are well coated.
For the best flavor, refrigerate the salad for about 30 minutes before serving to allow the vegetables to absorb the dressing.
Serve chilled and enjoy.
Servings and Timing
Servings: 10
Prep Time: 20 minutes
Additional Chilling Time: 30 minutes (optional but recommended)
Total Time: 20 minutes active time, 50 minutes including chilling
Variations
I sometimes replace the almonds with pecans or walnuts for a richer nutty flavor.
For a nut-free version, I use roasted sunflower seeds instead.
When making the salad dairy-free, I simply omit the feta cheese.
For a vegan version, I use egg-free mayonnaise and replace the honey with maple syrup.
I occasionally add crispy cooked bacon for a savory twist.
Pears work wonderfully as a substitute for apples when I want a slightly different fruit flavor.
storage/reheating
I store leftover salad in an airtight container in the refrigerator for up to 4 days.
The flavors continue to develop as the salad sits, making leftovers especially delicious. Before serving again, I give the salad a quick stir to redistribute the dressing.
Because this is a cold salad, reheating is not necessary or recommended.
FAQs
Can I make this salad ahead of time?
Yes, I often prepare it several hours in advance or even the day before serving. The flavors meld together beautifully while the vegetables remain crisp.
What type of apple works best?
I prefer crisp apples such as Honeycrisp, Gala, Fuji, or Pink Lady because they add sweetness and maintain their texture in the salad.
Can I use pre-cut broccoli and cauliflower?
Absolutely. I frequently use pre-packaged florets to save preparation time, then chop them into smaller bite-sized pieces.
How do I keep the apples from browning?
The lemon juice in the dressing helps slow browning. I also like to toss the diced apples with a little lemon juice before adding them to the salad.
Is this salad suitable for meal prep?
Yes, this salad stores very well and makes an excellent meal-prep option for lunches and side dishes throughout the week.
Conclusion
This Apple Broccoli Cauliflower Salad is a delicious combination of crisp vegetables, sweet fruit, crunchy nuts, and creamy dressing. I love how easy it is to prepare while still offering plenty of flavor and texture. Whether I serve it at a holiday gathering, summer picnic, or simple family dinner, it always brings freshness and color to the table.
This Apple Broccoli Cauliflower Salad is packed with crisp vegetables, sweet apples, dried cranberries, and a creamy homemade dressing. A fresh and flavorful side dish perfect for any gathering.
Author:Sarah
Prep Time:20 minutes
Cook Time:0 minutes
Total Time:20 minutes (50 minutes with chilling)
Yield:10 servings
Category:Salad
Method:No-Cook
Cuisine:American
Diet:Vegetarian
Ingredients
Salad
4–5 cups broccoli florets, chopped into bite-sized pieces (10–12 oz bag)
2½–3 cups cauliflower florets, chopped into bite-sized pieces (10 oz bag)
1 medium apple, diced (about 1½–2 cups)
½ small red onion, diced (about ½ cup)
2 celery ribs, diced (about ½ cup)
2–3 green onions, thinly sliced (about ⅓ cup)
½ cup dried cranberries
½ cup feta cheese, crumbled (omit for dairy-free or Whole30)
½ cup lightly salted roasted almonds, roughly chopped (or walnuts, pecans, or sunflower seeds)
Creamy Lemon Dressing
¾ cup mayonnaise
¼ cup olive oil or avocado oil
3 tablespoons lemon juice (about 1 lemon)
2 teaspoons honey (or maple syrup for vegan)
1 teaspoon garlic powder
½ teaspoon fine salt
¼ teaspoon black pepper
Instructions
In a small bowl, whisk together the mayonnaise, oil, lemon juice, honey, garlic powder, salt, and black pepper until smooth and creamy.
Set the dressing aside.
In a large mixing bowl, combine broccoli, cauliflower, diced apple, red onion, celery, green onions, dried cranberries, feta cheese, and chopped almonds.
Pour the dressing over the salad ingredients.
Toss thoroughly until everything is evenly coated.
For best flavor, refrigerate the salad for 30 minutes before serving to allow the vegetables to absorb the dressing.
Serve chilled.
Notes
Honeycrisp, Fuji, or Gala apples work especially well in this salad.
For a vegan version, use egg-free mayonnaise, maple syrup, and omit the feta cheese.
Sunflower seeds can replace nuts for a nut-free option.
This salad is excellent for meal prep and tastes even better after chilling.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
