My easy, make-ahead, low-carb wonder, Broccoli-Cauliflower Salad with Cranberries is a holiday side-dish favorite. This healthy salad is full of crisp broccoli and cauliflower, sweet/tart cranberries and crunchy pistachios and it’s equally at home on an elegant Christmas dinner table or at a covered dish neighborhood potluck.
12 Days of Easy Christmas Recipes:
On the eleventh day of Christmas, instead of “eleven-pipers-piping,” I’m bringing you this delicious recipe for Broccoli-Cauliflower Salad with Cranberries as part of my special 12 Days of Easy Christmas Recipes!
With festive colors of red and green, this nutritious powerhouse salad is quick and easy to prepare. It also keeps well in the refrigerator for several days. Oh, and did I mention it’s also full of BACON! I thought that might get your attention!
This simple recipe for Broccoli-Cauliflower Salad with Cranberries is delicious! Even better, eating it is a great way to add more veggies to your diet. And, the best part, this salad literally takes just minutes to prepare.
What are cruciferous vegetables?
Broccoli and Cauliflower are both cruciferous vegetables, and as such, they are some of the most nutritious foods you can add to your diet. According to WebMD, they have it all, vitamins, fiber, and disease-fighting phytochemicals.
If you are looking for other holiday side dishes, you might also want to check out these popular recipes: Baked Southern Candied Sweet Potatoes, Southern Style Baked Mac and Cheese, Southern Sweet Onion Casserole, and Creamy Make-Ahead Mashed Potatoes. Need other ideas? Check out all of my side dish recipes!
How to make Broccoli-Cauliflower Salad with Cranberries:
Gather the ingredients and add broccoli, cauliflower, cranberries, and pistachios to a large bowl. Set aside.
Combine the mayonnaise, sugar, red wine vinegar, salt, and pepper in a small bowl and whisk until smooth and creamy.
Pour the dressing over the salad ingredients, add the bacon and red onion and stir to combine. Serve immediately, or cover and refrigerate for up to 3 days.
If you make this recipe, please be sure to rate it and leave a comment below. I love hearing from you! Also, please follow me on Pinterest, Facebook, and Instagram.
To be the first to receive notifications of new recipes by email enter your email address here or in the Subscribe box.
Thank you so much for visiting Grits and Pinecones!
| Prep Time | 15 minutes |
| Cook Time | 0 |
| Passive Time | 0 |
| Servings | 8 servings |
- 3 cups broccoli florets coarsely chopped into bite-size pieces (about 3 stalks)
- 2 cups cauliflower coarsely chopped into bite-size pieces (about 1/2 head)
- 1 cup dried cranberries I used Craisins)
- 1/2 cup pistachios* coarsely chopped
- 3 Tbsp red onion finely minced
- 6 slices bacon cooked and crumbled
- 1 cup mayonnaise
- 1/4 cup sugar
- 2 Tbsp red wine vinegar
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
Ingredients Broccoli-Cauliflower Salad Ingredients:
Broccoli-Cauliflower Salad Dressing Ingredients:
|
- Add broccoli, cauliflower, cranberries, and pistachios to a large bowl. Set aside.
- Combine the mayonnaise, sugar, red wine vinegar, salt, and pepper in a small bowl and whisk until smooth and creamy.
- Pour the dressing over the salad ingredients, add the bacon and red onion and stir to combine. Serve immediately, or cover and refrigerate for up to 3 days.
Leave a Reply