Cauliflower and Broccoli Salad with Poppy Seed Dressing
Bright, crisp, and irresistibly creamy, this Cauliflower and Broccoli Salad with Poppy Seed Dressing is the ultimate side dish for any occasion. Packed with crunchy cauliflower and broccoli florets, sweet bursts of dried cranberries, and the nutty crunch of sunflower seeds, this salad is a delightful blend of textures and flavors. The tangy homemade poppy seed dressing, made with a balanced mix of mayonnaise, Greek yogurt, honey, and apple cider vinegar, adds a creamy and slightly sweet touch that ties everything together. Ready in just 20 minutes and served cold, this vibrant salad is perfect for potlucks, picnics, or as a fresh and healthy addition to your weeknight dinner. Ideal for meal prep and easy to customize, it’s a nutritious, crowd-pleasing dish that will keep everyone coming back for seconds!
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Recipe Information
Ingredients
- 3 cups Cauliflower florets
- 3 cups Broccoli florets
- 0.5 small Red onion
- 0.5 cup Sunflower seeds
- 0.5 cup Craisins (dried cranberries)
- 0.5 cup Mayonnaise
- 0.25 cup Greek yogurt
- 2 tablespoons Honey
- 1.5 tablespoons Apple cider vinegar
- 1 tablespoon Poppy seeds
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash the cauliflower and broccoli thoroughly under cold water and pat them dry with a paper towel.
Cut the cauliflower and broccoli into small, bite-sized florets and place them in a large mixing bowl.
Finely dice the red onion and add it to the bowl with the florets.
Add the sunflower seeds and dried cranberries into the mixing bowl, stirring to combine the ingredients evenly.
In a separate small mixing bowl, prepare the poppy seed dressing by combining the mayonnaise, Greek yogurt, honey, apple cider vinegar, poppy seeds, salt, and black pepper.
Whisk the dressing ingredients together until smooth and creamy.
Pour the poppy seed dressing over the cauliflower and broccoli mixture.
Toss the salad gently to ensure all the ingredients are evenly coated with the dressing.
Cover the mixing bowl with plastic wrap and chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
Before serving, give the salad a quick toss to redistribute the dressing. Serve cold and enjoy!
Nutrition Facts
Calories |
1930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.6 g | 164% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 23.7 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1669 mg | 73% | |
| Total Carbohydrate | 181.0 g | 66% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 108.0 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 450 mg | 35% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1840 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
