Print

Apple Broccoli Cauliflower Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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.

Find it online: https://allrecipesmade.com/apple-broccoli-cauliflower-salad/