Broccoli Cauliflower Bacon Salad is the most delicious salad with fresh broccoli and cauliflower florets, juicy grapes, red onion, toasted pecans, and thick-cut bacon tossed in a creamy dressing. It's the perfect side dish for family gatherings, picnics, and BBQs.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, you'll get more FREE recipes and tips from my Midwestern kitchen to yours!
By submitting this form, you consent to receive emails from Midwestern HomeLife
This broccoli cauliflower salad recipe is such a delicious and easy salad.
It's packed with the delicious flavors of raw cauliflower and broccoli florets, diced red onion, crispy bacon, sweet grapes, and crunchy pecans in a tangy, sweet dressing.
Cauliflower broccoli salad is an easy side dish for weeknight dinners or BBQs and a great meal prep recipe -- the veggies stay nice and crunchy for days.
Why You're Going to Love This Recipe
Easy broccoli salad recipe for busy weeknights
Always a crowd-pleaser at picnics and barbecues
Leftover salad is nice and crunchy and tastes great the next day
Please see the recipe card at the bottom of the post for the full measurements and list of ingredients.
Broccoli florets and cauliflower florets. Cut the broccoli and cauliflower into small pieces to make it easier to eat and help distribute the flavors and textures more evenly.
Red grapes. Red grapes add fresh juiciness and pretty color to the salad. You can also use green grapes.
Toasted pecans. Toasting pecans brings out even more flavor in the nuts -- and it only takes a few minutes. But you can skip toasting the nuts if you're in a hurry.
Nonfat Greek yogurt. Greek yogurt lightens up the homemade dressing and adds tang.
Mayonnaise. Mayo emulsifies the dressing and makes it smooth and creamy.
Substitutions & Variations
Vegetables. Try swapping out some of the broccoli for shaved brussels sprouts.
Dried fruit. Instead of grapes, dried cranberries or dried cherries are both excellent choices.
Nuts. Try crunchy sunflower seeds, sliced almonds, or pine nuts instead of pecans.
Cheese. Cubed or shredded sharp cheddar cheese or crumbled blue cheese would be delicious in this creamy broccoli salad.
Greek yogurt. Swap sour cream for Greek yogurt or go 50/50 and use ½ cup sour cream and ½ cup mayo.
Mayonnaise. You can use light mayo, olive oil mayonnaise, or Miracle Whip.
Apple cider vinegar. You can also use red wine vinegar, white vinegar, or one of these apple cider vinegar substitutes.
How to Make Broccoli Cauliflower Salad with Bacon
1. Toast the pecans.
Warm a dry skillet over medium heat. Add the pecans and stir for 2-5 minutes until fragrant and lightly toasted. Chop and store in a ziptop bag until it's time to serve the salad.
2. Fry the bacon.
Cut bacon into ½-inch pieces. Place in a hot skillet over medium to medium-high heat. Fry and stir until golden brown and crispy, 6-9 minutes. Transfer to a plate lined with paper towels. When cool, store in an airtight container in the fridge until you're ready to serve the salad.
3. Make the salad dressing.
Whisk the poppyseed dressing ingredients together in a large mixing bowl.
4. Assemble the salad.
Add the broccoli, cauliflower, grapes, and diced red onions. Stir to coat the salad with the tangy dressing. Chill for at least 2 hours.
Right before serving, add the toasted pecans and crispy bacon pieces. Toss to combine.
Store leftover broccoli bacon cauliflower salad in an airtight container in the refrigerator for 3-4 days.
Cut the broccoli and cauliflower into bite-sized pieces to make it easier to eat.
Let the salad sit for 2 hours before serving to allow the flavors to meld.
Add the bacon and nuts right before serving to keep them from getting soggy.
Yes, this salad can be made ahead of time and stored in the refrigerator until ready to serve. However, it is best to wait to add the bacon and nuts until just before serving to prevent them from getting soggy.
A creamy dressing, such as a poppyseed, ranch, or blue cheese dressing tastes great with this salad.
Yes, you can make a vegetarian version of this classic broccoli salad by omitting the bacon.
This salad will keep in the refrigerator for 3-4 days.
More Favorite Salad Recipes
Let's Stay in Touch
Broccoli Cauliflower Bacon Salad
- 4 cups broccoli florets
- 4 cups cauliflower florets
- 1 cup halved red grapes
- ½ cup diced red onion
- ½ cup chopped toasted pecans
- ½ pound thick cut bacon
- ½ cup nonfat Greek yogurt
- ¼ cup mayonnaise
- 3 tablespoons honey
- 1 ½ tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon poppyseeds
- To toast the pecans, warm a dry skillet over medium heat. Add the pecans and stir for 2-5 minutes until fragrant and lightly toasted.
- Cut bacon into ½ inch pieces. Place in a hot skillet over medium to medium-high heat. Fry and stir until golden brown and crispy. Transfer with a slotted spoon to a paper towel-lined plate. Store in the refrigerator until it's time to serve the salad.
- Whisk the poppyseed dressing ingredients together in a large bowl. Add the broccoli, cauliflower, grapes, and red onion. Stir to coat the salad in the dressing. Chill for at least 2 hours. Toss in the bacon and chopped pecans right before serving.