This Loaded Broccoli Cauliflower Salad is crunchy, creamy, savory, and packed with flavor. Fresh broccoli and cauliflower are tossed with crispy bacon, cheddar cheese, red onion, and a tangy creamy dressing. It’s an easy low-carb, keto-friendly side dish that’s perfect for BBQs, potlucks, picnics, and family dinners.

⏱️ Recipe Information

🛒 Ingredients

For the Salad

• 4 cups fresh broccoli florets, cut into bite-size pieces
• 4 cups fresh cauliflower florets, cut into bite-size pieces
• 6 slices bacon, cooked crispy and crumbled
• 1 cup sharp cheddar cheese, cut into small cubes
• ½ cup red onion, finely diced
• ½ cup sunflower seeds
• ¼ cup chopped green onions
• 2 tablespoons fresh parsley, chopped

Creamy Dressing

• ¾ cup mayonnaise
• ½ cup sour cream or plain Greek yogurt
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey or sugar
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

👩‍🍳 Instructions

1. Prepare the Vegetables

Wash and thoroughly dry the broccoli and cauliflower.

Cut both into small, bite-size florets.

Important: Dry vegetables well so they don’t water down the dressing.

2. Make the Dressing

In a small bowl, whisk together:

• Mayonnaise
• Sour cream
• Apple cider vinegar
• Dijon mustard
• Honey
• Garlic powder
• Onion powder
• Salt
• Black pepper

Whisk until smooth and creamy.

3. Assemble the Salad

In a large bowl, combine:

• Broccoli
• Cauliflower
• Bacon
• Cheddar
• Red onion
• Sunflower seeds
• Green onions

Pour the dressing over everything.

Gently toss until all the vegetables are evenly coated.

4. Chill

Cover and refrigerate for at least 1 hour.

For the best flavor, let it chill for 2–4 hours.

5. Garnish & Serve

Just before serving, sprinkle with:

• Extra bacon
• Cheddar
• Green onions
• Fresh parsley
• Sunflower seeds

Give the salad a gentle toss and serve cold.

⭐ Tips for the Best Broccoli Cauliflower Salad

• Cut the vegetables into small, uniform pieces.
• Use fresh, crisp broccoli and cauliflower.
• Cook bacon until very crispy so it stays crunchy.
• Add sunflower seeds shortly before serving if you want maximum crunch.
• Don’t skip the chilling time—the flavors improve considerably.
• If the salad becomes too thick after refrigeration, stir in 1–2 tablespoons of Greek yogurt or mayonnaise.

🥓 Delicious Variations

Ranch Loaded Salad

Add 1 tablespoon ranch seasoning to the dressing.

Mediterranean Version

Replace cheddar with feta and add:

• Kalamata olives
• Cucumber
• Cherry tomatoes
• Fresh dill

Extra Protein

Add:

• Chopped grilled chicken
• Hard-boiled eggs
• Turkey bacon
• Diced ham

Spicy Version

Add:

• Jalapeño
• Crushed red pepper
• A few drops of hot sauce

Keto Version

Use a keto-friendly sweetener instead of honey or sugar.

🍽️ What to Serve With It

This salad pairs especially well with:

• Grilled chicken
• Burgers
• Steak
• BBQ ribs
• Grilled salmon
• Pulled pork
• Baked chicken thighs
• Grilled shrimp

🥡 Storage

Store in a covered container in the refrigerator for up to 3 days.

For the best texture, keep extra bacon and sunflower seeds separately and add them immediately before serving.

Freezing is not recommended because the creamy dressing and raw vegetables will lose their texture.

🥗 Nutrition — Approximate

Per serving, based on 8 servings:

Nutrition is approximate and depends on the brands and exact ingredients used.

Low-Carb Note

This recipe is naturally low-carb, with most carbohydrates coming from the broccoli, cauliflower, onion, and dressing.

🧀 Weight Watchers — Estimated

The standard version is approximately 7–8 WW Points per serving, depending on the mayonnaise, cheese, bacon, and sweetener used.

Lighter Option

For a lower-point version:

• Use nonfat Greek yogurt
• Use light mayonnaise
• Reduce cheddar to ½ cup
• Use turkey bacon
• Replace honey with a zero-calorie sweetener

❓ Frequently Asked Questions

Can I make this salad the night before?

Yes! In fact, making it several hours ahead allows the flavors to develop. For maximum crunch, reserve some bacon and sunflower seeds for serving.

Should I cook the broccoli and cauliflower?

No. They’re delicious raw and provide the signature crunch of this salad. If you prefer softer vegetables, blanch them for 1–2 minutes, then immediately cool them in ice water and dry thoroughly.

Can I use frozen broccoli or cauliflower?

Fresh is strongly recommended. Frozen vegetables tend to release too much water and can make the salad soggy.

Can I use Greek yogurt instead of mayonnaise?

Yes. You can replace some or all of the mayonnaise with Greek yogurt for a lighter, higher-protein dressing.

Can I make it without bacon?

Absolutely. Leave it out for a vegetarian version, or replace it with roasted sunflower seeds, pumpkin seeds, or crispy chickpeas for extra texture.

How can I make the salad healthier?

Use Greek yogurt in the dressing, reduce the cheese and bacon, and add extra broccoli, cauliflower, cucumber, or bell peppers. This keeps the salad creamy and satisfying while increasing the vegetable content.