Broccoli and Cauliflower Salad

Name: Broccoli and Cauliflower Salad
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: American
Ingredients: 4 cups bite-sized broccoli flowerets; 4 cups bite-sized cauliflower flowerets; 1/2 red onion, chopped small; 1 cup crumbled feta cheese (more or less to taste); 4 t olive oil; 1/4 cup mayo; zest from one lemon; 3 t fresh lemon juice; 1 t dijon mustard; 2 tsp. chopped fresh tarragon (see notes); 1 tsp. spike seasoning (see notes); salt and fresh ground black pepper to taste

By:

dani

Published:

May 25, 2026

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Broccoli and cauliflower salad is a delightful explosion of fresh flavors and textures. The vibrant green of broccoli and the creamy white of cauliflower come together beautifully in this satisfying dish. Dressed with a zesty lemon vinaigrette and adorned with crumbles of tangy feta cheese, it’s everything you want in a salad—both nutritious and incredibly delicious. Each bite offers a crunchy texture balanced by the creamy dressing, making it a perfect side for any meal or a refreshing stand-alone dish.

I discovered this recipe during a summer gathering, where a friend brought it as a side. I was instantly drawn to its vibrant colors and the mouthwatering scent wafting from the bowl. When I took my first bite, I was smitten. This broccoli and cauliflower salad is a crowd-pleaser—easy to make, budget-friendly, and perfect for potlucks or simple family dinners. Trust me, once you try it, you’ll want to make it a regular fixture at your table!

Why You’ll Love This Recipe

Simple & Quick: This salad can be whipped up in just under 30 minutes, making it a breeze for busy weeknights or unexpected guests.
Irresistible Flavor: The combination of fresh veggies, creamy feta, and zesty dressing creates a delicious flavor explosion that you won’t be able to resist.
Eye-Catching Appeal: Its beautiful colors make this broccoli and cauliflower salad not just tasty but visually appealing on any table.
Flexible Serving: Whether it’s a summer barbecue, holiday feast, or a quick snack, this salad fits perfectly into any occasion.
Diet-Friendly Options: Easily adaptable for gluten-free diets by ensuring all condiments are gluten-free.

Ingredients You’ll Need

4 cups bite-sized broccoli flowerets: Fresh broccoli adds crunch and vibrant color, making it a key component of the salad. If you prefer, you can use frozen broccoli, but fresh offers the best texture.
4 cups bite-sized cauliflower flowerets: This creamy vegetable complements broccoli beautifully. Alternatives include any crunchy green vegetable like snap peas or bell peppers for a twist.
1/2 red onion, chopped small: Red onion contributes a mild sweetness and a pop of color. You could substitute with green onions for a milder flavor.
1 cup crumbled feta cheese: Feta provides a tangy contrast to the veggies. If you’re looking for a dairy-free option, try crumbled tofu or a vegan feta.
4 tablespoons olive oil: This brings richness and helps meld the flavors together. Choose a good quality extra virgin olive oil for the best taste.
1/4 cup mayo: Mayonnaise adds creaminess and binds the salad. Substitute with Greek yogurt for a lighter option.
Zest from one lemon: Lemon zest enhances flavor without the acidity of the juice; it brightens the dish. Always opt for organic lemons if possible.
3 tablespoons fresh lemon juice: Freshly squeezed lemon juice provides acidity and freshness. Bottled lemon juice works in a pinch but lacks the vibrant flavor.
1 teaspoon Dijon mustard: Adds a subtle tanginess that elevates the dressing. If you’re out, consider whole grain mustard for a different texture.
2 teaspoons chopped fresh tarragon: This herb is slightly anise-flavored and pairs beautifully with the creamy elements. Dill or parsley can substitute if fresh tarragon is unavailable.
1 teaspoon spike seasoning: This unique blend of spices adds depth and complexity. If you don’t have it, a mix of your favorite spices will still work.
Salt and fresh ground black pepper to taste: Essential for seasoning. Remember, always taste as you go to find the right balance.

How to Make Broccoli and Cauliflower Salad

Boil the Veggies: Bring a pot of lightly salted water to a vigorous boil while you cut the broccoli and cauliflower into bite-sized pieces.
Blanch the Cauliflower: Once boiling, add the cauliflower and cook for 1 minute.
Add Broccoli: After 1 minute, toss in the broccoli. Cook for another 2-3 minutes, just until they’re barely tender (do a fork test!).
Drain & Cool: Drain the veggies in a colander and let cool at room temperature. If you’re in a rush, lightly pat them dry with paper towels.
Prep the Veggies: While the veggies cool, chop the red onion into small pieces and crumble the feta cheese. Zest the lemon and squeeze out the juice.
Chop Herbs: Finely chop the fresh tarragon or a substitute herb of choice, adding freshness to the salad.
Make the Dressing: In a bowl, whisk together the olive oil, mayo, lemon zest, lemon juice, Dijon mustard, chopped tarragon, spike seasoning, and salt and pepper until smooth and creamy.
Combine Veggies and Dressing: Once the broccoli and cauliflower are at room temperature, toss them with your desired amount of dressing.
Mix in Onions: Gently fold in the chopped red onion, brightening the salad with flavor.
Add Feta: Carefully mix in the crumbled feta cheese and season to taste with salt and freshly ground black pepper.
Serve: Enjoy the salad at room temperature for the best flavor, allowing every ingredient’s personality to shine.
Storing Leftovers: If you have leftovers, they’ll keep in the fridge for a day or two, although it’s best enjoyed fresh.

Storing & Reheating

To store your broccoli and cauliflower salad, keep it in an airtight container in the refrigerator for up to 2 days. If you’re thinking of making this dish ahead, prepare the salad without the dressing and store it until you’re ready to serve—this helps maintain the crunchiness of the veggies. Unfortunately, freezing is not recommended as the texture may become mushy upon defrosting. When enjoying leftovers, simply take out the desired amount and allow it to come back to room temperature; if needed, a quick drizzle of fresh lemon juice can refresh the flavors beautifully.

Chef’s Helpful Tips

Avoid overcooking the vegetables; blanched broccoli and cauliflower should retain a bit of crunch to add texture to your salad.
For an added depth of flavor, let the salad sit for about 30 minutes after assembling. This wait allows the dressing to infuse the vegetables.
A little more lemon juice or zest can balance out richer flavors if you find it too creamy.
Try adding finely chopped nuts, such as almonds or walnuts, for an extra crunchy layer and additional health benefits.
This salad is terrific for meal prepping; just keep the dressing separate until you’re ready to eat.

The beauty of this broccoli and cauliflower salad lies in its versatility and flavor. Crunchy, creamy, tangy, and fresh: it checks all the boxes for a quick and satisfying dish that everyone will love. Enjoy the exploration of flavors, and don’t shy away from experimenting a little—or a lot! Each bite promises delight, matching health with indulgence effortlessly. I hope you find the time to bring this delightful dish to your kitchen; it truly deserves a spot in your recipe rotation!

Recipe FAQs

Can I use frozen broccoli and cauliflower?

Absolutely! While fresh is typically best for texture, frozen broccoli and cauliflower work just fine. Just be sure to thaw and drain them thoroughly before adding them to the salad for the best results.

How do I make this salad dairy-free?

To make a dairy-free version, substitute the feta with crumbled tofu or a dairy-free cheese alternative. For the dressing, you can use a vegan mayo or plain yogurt made from almond or coconut milk.

How long can I make this salad in advance?

For optimal taste and texture, it’s best to make this salad within 24 hours before you plan to serve it. Just keep the dressing separate until serving to maintain the crispness of the veggies.

What other vegetables can I add?

Feel free to get creative! Bell peppers, snap peas, or even grated carrots can be added for extra color and crunch. Just keep the balance in mind, so the dressing complements all the flavors beautifully!