Description
A vibrant and crunchy Broccoli Cauliflower Salad featuring fresh florets, dried cranberries, and toasted almonds or pine nuts, tossed in a sweet and tangy honey-lemon mayonnaise dressing. Perfect as a refreshing side dish for any meal.
Ingredients
Scale
Vegetables
- 1 medium broccoli head
- 1 medium cauliflower head
Add-ins
- 3/4 cup dried cranberries (craisins)
- 1/2 cup sliced almonds or pine nuts (toasted)
Dressing
- 2 Tbsp honey
- 2 Tbsp fresh lemon juice (from 1 small lemon)
- 1/2 cup mayonnaise
Instructions
- Prepare Broccoli: Peel the broccoli stem and chop off the dry base. Cut the broccoli into small florets and dice the stem if you are using it to add more texture to the salad.
- Prepare Cauliflower: Remove and discard the cauliflower core and any outer leaves. Then dice the remaining cauliflower into bite-sized pieces for easy eating and balanced texture in the salad.
- Toast Nuts: Toast 1/2 cup of sliced almonds or pine nuts in a dry skillet over medium-high heat. Toss frequently until they become fragrant and golden brown. Once toasted, transfer them to the salad bowl.
- Combine Ingredients: Add 3/4 cup dried cranberries (craisins) to the bowl with the toasted nuts.
- Make Dressing: In a small bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons honey, and 2 tablespoons fresh lemon juice until smooth and well combined.
- Toss Salad: Pour the dressing over the broccoli, cauliflower, cranberries, and toasted nuts. Toss everything well to ensure the salad is evenly coated with the dressing.
Notes
- You can substitute mayonnaise with a light or vegan mayo for a healthier or vegan-friendly version.
- Toast the nuts carefully to avoid burning and to enhance flavor.
- This salad is best served chilled and can be refrigerated for up to 2 days.
- Make sure to use fresh, firm broccoli and cauliflower for the best texture.
- Adding diced broccoli stems provides additional crunch and reduces waste.
