Holiday Salad

Why I Love This Recipe

I love this salad because it’s both simple and flavorful. The combination of broccoli, cauliflower, cherry tomatoes, and red onion gives it a great mix of textures and colors, making it feel festive enough for a holiday table. The creamy dressing adds richness, while the cider vinegar gives it just the right amount of tang. And if I’m in the mood, a little shredded cheese takes it over the top.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the salad:
1 head broccoli, chopped into florets
1 head cauliflower, chopped into florets
1 red onion, thinly sliced
2 cups cherry tomatoes, halved
½ cup shredded cheese (optional)

For the dressing:
1 cup mayonnaise
½ cup sour cream
1 tablespoon cider vinegar
1 tablespoon sugar
½ teaspoon black pepper

Directions

1. I start by chopping the broccoli and cauliflower into bite-sized florets. I slice the red onion thin and halve the cherry tomatoes.

2. In a large mixing bowl, I combine all the vegetables—and shredded cheese if I’m using it.

3. In a separate small bowl, I whisk together the mayonnaise, sour cream, cider vinegar, sugar, and black pepper until smooth and well combined.

4. I pour the dressing over the vegetables and toss everything together until the salad is fully coated.

5. I cover the bowl and chill it in the fridge for at least one hour before serving. This gives the flavors time to meld and makes the salad even more refreshing.

Servings and Timing

This recipe makes about 6 servings.
Prep time: 15 minutes
Chill time: 1 hour
Total time: 1 hour 15 minutes

Variations

Sometimes I mix in cooked and crumbled bacon for a savory twist or add sunflower seeds for crunch. I’ve also swapped out the mayo for Greek yogurt when I want a lighter version. A sprinkle of parmesan or feta cheese adds another layer of flavor if I’m not using shredded cheddar.

Storage/Reheating

Since this is a cold salad, I store any leftovers in an airtight container in the fridge for up to 3 days. The vegetables stay nice and crisp for a day or two, though after that the dressing may start to break down slightly. I give it a quick stir before serving again. No reheating needed.

FAQs

Can I make this salad ahead of time?

Yes, and I often do. I chop the veggies and make the dressing separately, then combine and chill it an hour or two before serving for best texture and flavor.

Is this salad gluten-free?

Yes, all the ingredients used here are naturally gluten-free—just double-check any store-bought dressing or shredded cheese if you’re using them.

What kind of cheese works best?

I usually use shredded cheddar, but Monterey Jack or mozzarella works well too. Crumbled feta or parmesan adds a saltier, sharper bite.

Can I use light mayo or sour cream?

Yes, I’ve made it with light versions and the flavor is still great. It’s a good option if I want a lighter dressing.

What else can I add?

Diced cucumbers, bell peppers, or even some chopped boiled eggs work great in this salad. I like switching it up depending on what I have on hand.

Conclusion

This Holiday Salad is a crisp, creamy, and colorful dish that fits in beautifully at any festive gathering—or just when I want a flavorful veggie-packed side. It’s quick to prep, easy to customize, and always a hit at the table. Once I started making it, it quickly became a favorite in my holiday recipe lineup.