This Easy Broccoli Cauliflower Crunch Salad is loaded with all of your favorite vegetables. It is simple to make, but packed with flavor. The perfect side dish for a summer barbecue and always a hit at a potluck party! It also makes a healthy and filling prepare ahead lunch.
Easy Broccoli Cauliflower Crunch Salad
During the winter, I tend to prepare a lot of comfort foods like Mexican Corn Casserole or Tomato Soup with Grilled Cheese Croutons. As much as I enjoy these wonderful dishes, by the end of January, I really start to miss some of the lighter foods I prepare during the summer months. One of my favorite light recipes is this Easy Broccoli Cauliflower Crunch Salad. It is so simple to make, but full of flavor. It is always a hit at a potluck party or summer barbecue! I whipped up a batch of it on Sunday and had some for lunch today.
What is in the Crunch Salad?
It is loaded with delicious, crunchy vegetables and a few other tasty items which include:
- Cherry Tomatoes
- Green Onion
- Parmasean Cheese
The Broccoli Cauliflower Salad is then tossed with a homemade Italian dressing and should marinate for at least 2 hours before serving for the best flavor. I just love all of the nutrient dense raw veggies in this salad. The broccoli contains powerful antioxidants and it is packed with vitamins and minerals. The cauliflower is high in fiber and has phytonutrients and essential B-vitamins. Cauliflower has become an all-star veggie and is fabulous in other recipes like Cauliflower Steak or Buffalo Cauliflower!
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How do I make the Broccoli Cauliflower Crunch Salad?
Start off by making the homemade Italian dressing. You will need:
- Olive Oil
- White or Red Wine Vinegar
- Garlic Powder
- Onion Powder
- Sea Salt
- Red Pepper Flakes
Measure out all of the ingredients and put them in a jar with a tight fitting lid. Shake vigorously until the ingredients are well blended and emulsified.
Now, time for the salad! Roughly chop up the broccoli, cauliflower and celery. Slice the zucchini and green onions and dice up the carrot. Place all of the veggies in a large bowl and add in the olives.
Then, pour the homemade Italian dressing over the veggies and toss to make sure they are all coated. Cover and marinate for at least 2 hours in the refrigerator.
Toss the cooked, crumbled bacon in just before serving. This step is optional! If you would like this to be a vegetarian friendly dish, just omit the bacon. I think it is very tasty with or without it. Another option: I have also divided the salad and placed bacon in one half and left it out of the other, then labeled it as such for serving at parties. Once served, sprinkle freshly grated Parmesan cheese on top and enjoy!
How do I store the Salad?
It can be stored in a covered container for up to 5 days in the refrigerator. One thing to note is that it will lose it’s crunchiness the longer it is stored. If you are making a large batch to last throughout the week, (I often do this so I have an easy healthy lunch) add the dressing to the portion you would like a few hours before serving instead of to the entire salad all at once.
What else can I add to the Broccoli Cauliflower Crunch Salad?
I have experimented with adding several different items: sunflower seeds, pecans, roasted bell peppers, feta cheese or goat cheese (instead of Parmesan) and even fresh strawberries! They have all been amazing additions. If you are adding seeds, nuts or cheese, wait until just before serving to add it.
“I’m a vegetarian, can I omit the bacon?”
Absolutely! As I mentioned above, just leave out the bacon to make it a vegetarian friendly salad. If there is a meat-free alternative you might enjoy in it’s place, give it a try. When I leave the bacon out, sometimes I add a little extra salt and a 1/4 tsp of smoked paprika.
Easy Broccoli Cauliflower Crunch Salad
Homemade Italian Dressing:
- 2/3 cup extra-virgin olive oil
- ¼ cup white wine vinegar
- 2 tablespoons water
- 2 teaspoons honey
- 1 teaspoon garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- ¼ teaspoon dried thyme
- ¼ teaspoon pepper
- ½ teaspoon salt
- Pinch of red pepper flakes
Easy Broccoli Cauliflower Crunch Salad:
- 2 cups broccoli roughly chopped
- 2 cups cauliflower roughly chopped
- 1 cup celery chopped
- 1 cup cherry tomatoes halved
- 1 cup sliced zucchini
- ¼ cup sliced green onion
- ½ cup pitted olives sliced
- ¼ cup carrot diced
- 6 slices bacon cooked and crumbled
- freshly grated Parmesan cheese for serving
- Measure all ingredients into a jar with a tight-fitting lid.
- Shake vigorously until well-blended and emulsified.
- In a large bowl combine broccoli, cauliflower, celery, tomatoes, zucchini, green onion, olives, and carrot.
- Pour the dressing over top and toss so that all the vegetables are coated.
- Cover and marinate in the refrigerator for at least 2 hours, turning occasionally.
- Toss with bacon just before serving.
- Serve with grated parmesan cheese.
So Tell Me…
Have you ever made a Broccoli Cauliflower Crunch Salad? What is your favorite salad to take to a party? Do you eat a lot of comfort foods during the winter months?
Thank you so much for stopping by. As always, I would love to hear your thoughts in the comments section below. Have a great week!
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