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    Home » Recipes » Salads

    Broccoli Cauliflower Cranberry Salad with Bacon

    Published: Nov 24, 2024 by Sharon Rigsby · 6 Comments

    Jump to Recipe
    Broccoli cauliflower salad with pecans and cranberries in a white serving dish.

    This easy, make-ahead Broccoli Cauliflower Cranberry Salad with Bacon is the perfect low-carb holiday side dish! Packed with healthy veggies, smoky bacon, and tangy-sweet cranberries, it’s a tasty, quick-to-prepare crowd-pleaser for any occasion.

    Broccoli, cauliflower, cranberry salad topped with pecans in a white serving bowl.

    It’s often referred to as a Christmas or holiday salad, because of its festive red and green colors but it’s great to pair with just about any entree or eat by itself all year long.

    Jump to:
    • Why I love this recipe (and, you will too!)
    • Key ingredients and simple substitutions
    • Step-by-step guide to making Broccoli Cauliflower Cranberry Salad
    • Serving and menu suggestions
    • Recipe variations
    • How to store leftovers
    • Recipe FAQs
    • Tips for the perfect broccoli cauliflower salad
    • More broccoli recipes
    • 📋 Recipe:

    Why I love this recipe (and, you will too!)

    1. Like my recipe for Southern Broccoli Salad, 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.
    2. This make ahead salad is quick and easy to prepare with only three steps.  Like my Southern Grape Salad, it also keeps well in the refrigerator for several days. 
    3. It’s versatile! Like my Purple Cabbage Coleslaw, this gluten-free salad is equally at home on an elegant Christmas dinner table or at a covered-dish neighborhood potluck.

    Key ingredients and simple substitutions

    Broccoli cauliflower salad ingredients include cranberries and bacon.
    • Broccoli and cauliflower – these fresh and crisp cruciferous veggies are the stars of this quick to make salad.
    • Dried cranberries and red onion – provide a sweet and tart balance.
    • Bacon and roasted pecans – adds crunch and a savory touch. You can swap out other roasted nuts or seeds for the pecans, and use purchased real bacon bits instead of cooked bacon.
    • Mayo, sugar, red wine vinegar, and kosher salt and pepper – combine to make the sweet and tangy homemade salad dressing for this broccoli salad with bacon.

    The complete recipe with measurements is listed in the recipe card below.

    Step-by-step guide to making Broccoli Cauliflower Cranberry Salad

    1. To make the salad, add the broccoli, cauliflower, dried cranberries, red onion, roasted pecans and bacon to a large bowl. Toss to combine and set aside.
    Ingredients for a salad include broccoli, cauliflower, cranberries, and bacon in a bowl.
    1. To make the homemade salad dressing, combine the mayonnaise, sugar, red wine vinegar, salt, and pepper in a small bowl and whisk until smooth and creamy.
    Creamy homemade salad dressing in a bowl with a whisk.
    1. Pour about half of the dressing over the salad and toss again to combine. For the best flavor, let the salad sit in the fridge for 30 minutes to one hour before serving or if making it ahead, cover and refrigerate for up to three days.
    A large salad with broccoli, cauliflower, pecans, bacon, and onion in a white serving dish.

    Serving and menu suggestions

    I almost always serve this delicious salad for both Thanksgiving and Christmas along with these holiday worthy side dish recipes Southern Candied Sweet Potatoes, Southern Baked Mac and Cheese, Southern Sweet Onion Casserole, Turkey Neck Gravy and Twice Baked Mashed Potatoes.

    Recipe variations

    Here are some fun and tasty variations for my Broccoli Cauliflower Cranberry Salad:

    • Add grilled chicken, hard boiled eggs, shredded carrots, chopped apples, or shredded cheddar cheese for a heartier salad.
    • Swap out the roasted pecans for candied pecans, sunflower seeds, pistachios, or lightly toasted almonds.
    • Or, lighten the dressing by substituting greek yogurt for all or part of the mayo.

    How to store leftovers

    You can store leftover salad in an airtight container in the refrigerator for up to three days. If the ingredients start looking dried out, add additional dressing before serving.

    Recipe FAQs

    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 are true nutritional powerhouses.

    What can I use instead of dried cranberries?

    Dried cherries or blueberries, golden raisins, or even fresh pomegranate seeds are good substitutes. For a less sweet option, try diced red or green grapes.

    Can I use frozen broccoli or cauliflower?

    For the best results with this salad, fresh is best and I don’t recommend using frozen veggies.

    Tips for the perfect broccoli cauliflower salad

    • For the best results in this healthy broccoli cauliflower salad recipe, wash and thoroughly dry the veggies to ensure a crunchy texture.
    • Cut the broccoli and cauliflower into very small bite-sized, uniform pieces.
    • Crisp bacon adds the perfect crunch and smoky flavor and I like to either cook it in the microwave, or bake it in the oven. Purchased crumbled real bacon bits can also be used instead.
    • If your picky eaters don’t like onions, leave them out.

    More broccoli recipes

    Broccoli is my favorite vegetable, and as you might imagine, I have lots of broccoli recipes on my blog. If you like broccoli as I do, you might want to check out these easy broccoli recipes:

    • A spoonful of Broccoli Cheese Casserole topped with crushed Ritz crackers and cheese.
      Easy Broccoli Cheese Casserole with Ritz Crackers
    • Broccoli Cheddar Cornbread Muffins in a basket.
      Broccoli Cheddar Cheese Cornbread Muffins
    • Mushroom and broccoli frittata cut into slices in a black skillet.
      Cheesy Mushroom and Broccoli Frittata
    • Cooked New Potatoes, broccoli and cherry tomatoes in a white serving bowl for Potato Broccoli Salad with Vinaigrette
      Potato Broccoli Salad with Vinaigrette

    You might also like my Roasted Broccoli and Carrots, Teriyka Chicken Stir Fry, Chicken and Broccoli Pasta, and Broccoli Slaw.

    ⭐ ⭐ ⭐⭐⭐ If you make this recipe for Broccoli Cauliflower Cranberry Salad, please leave a comment and give it a star rating. I would love to know how you liked it!

    Thank you for visiting Grits and Pinecones; I hope you come back soon!

    📋 Recipe:

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    A white serving bowl with broccoli, cauliflower, and cranberry salad topped with pecans.

    Broccoli Cauliflower Cranberry Salad with Bacon

    Sharon Rigsby
    This easy, make-ahead Broccoli, Cauliflower, and Cranberry Salad with Bacon is the perfect low-carb holiday side dish. It pairs well with almost any entree and is also ideal as a stand alone salad.
    4.80 from 5 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 20 minutes mins
    Total Time 20 minutes mins
    Course Salad, Side Dish
    Cuisine American
    Servings 8 servings
    Calories 393 kcal

    Ingredients
      

    Salad Ingredients

    • 3 cups broccoli florets coarsely chopped into small bite-size pieces (about 3 stalks)
    • 2 cups cauliflower coarsely chopped into small bite-size pieces (about ½ head)
    • 1 cup dried cranberries I used Craisins
    • ½ cup chopped roasted pecans
    • 3 tablespoons finely minced red onion
    • 6 slices bacon cooked and crumbled

    Salad Dressing Ingredients

    • 1 cup mayonnaise
    • ¼ cup sugar
    • 2 tablespoons red wine vinegar
    • ½ teaspoon kosher salt
    • ¼ teaspoon ground black pepper

    Instructions
     

    Salad Directions

    • To make the salad, add the broccoli, cauliflower, dried cranberries, red onion, roasted pecans and bacon to a large bowl. Toss to combine and set aside.

    Salad Dressing Directions

    • Combine the mayonnaise, sugar, red wine vinegar, salt, and pepper in a small bowl and whisk until smooth and creamy.

    Assembly

    • Pour about half of the dressing over the salad and toss again to combine. For the best flavor, let the salad sit in the fridge for 30 minutes to one hour before serving, or if making it ahead, cover and refrigerate for up to three days.

    Notes

    To ensure a crunchy texture, wash and thoroughly dry the broccoli and cauliflower before using them in this healthy broccoli cauliflower salad recipe.
    Cut the broccoli and cauliflower into very small bite-sized, uniform pieces.
    Crisp bacon adds the perfect crunch and smoky flavor. I like to cook it in the microwave or bake it in the oven. However, you can also use purchased crumbled real bacon bits instead.
    If your picky eaters don’t like onions, leave them out.

    Nutrition

    Calories: 393kcalCarbohydrates: 24gProtein: 4gFat: 32gSaturated Fat: 6gPolyunsaturated Fat: 15gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 23mgSodium: 452mgPotassium: 262mgFiber: 3gSugar: 19gVitamin A: 241IUVitamin C: 43mgCalcium: 32mgIron: 1mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

    **This recipe was inspired by a Broccoli and Cauliflower Salad that was developed by Kathleen Royal Phillips of the Grits and Gouda blog in 2010 while she was working in the test kitchen for Oxmoor House and Southern Living. I’ve made a few changes such as swapping out roasted pecans for pistachios.

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      Purple Cabbage Coleslaw (Creamy, Crunchy, and Full of Flavor!)
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      Pistachio Pudding Recipe
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    Reader Interactions

    Comments

      4.80 from 5 votes (4 ratings without comment)

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      Recipe Rating




    1. Kathleen Phillips

      December 22, 2019 at 8:54 am

      I would love to meet you! How funny is it that we chose similar blog names?! You have a lovely blog and so many yummy Southern recipes. Let’s make plans to schedule a time to meet in the new year and chat over some sweet tea cakes!

      Reply
      • Sharon Rigsby

        December 23, 2019 at 12:08 pm

        That sounds awesome! I’ll be in touch after the first of the year.
        All my best and Merry Christmas!
        Sharon

        Reply
    2. Kathleen Phillips

      December 21, 2019 at 3:53 pm

      What a small “Southern” world! I actually developed this recipe when I was working in the Oxmoor House test kitchen! It is not in the Southern Living Annual cookbooks but rather the Christmas with Southern Living 2010 page 148. It’s a staple on our Christmas table every year. So glad yall love it!

      Reply
      • Sharon Rigsby

        December 22, 2019 at 8:15 am

        Hi Kathleen, it was great to hear from you! I feel like we must be “blogosphere cousins” since our blog names are so similar! Thanks so much for writing and letting me know about your recipe. I have been making it for years and we almost always have it for Christmas dinner! I am also so jealous that you worked for Oxmoor House and Southern Living. I always dreamed of working there!
        I’ve added a note and a linked-to your blog in my post giving you credit for the recipe. I hope one of these days our paths might cross and we can chat. I would love to hear more about your days in the test kitchen.
        Merry Christmas to you and your family!
        All my best,
        Sharon

        Reply
    3. Bob

      November 21, 2019 at 12:02 pm

      5 stars
      My wife found this recipe in a Southern Living Christmas cookbook a few years ago and we love it. It’s always a hit with “first-timers. Found it here when looking for an easy way to send it to people who request it.

      Reply
      • Sharon Rigsby

        November 21, 2019 at 4:46 pm

        Hi Bob,
        A friend gave it to me and it’s always been one of my favorites. I’m not surprised to hear it originally came from Southern Living. I used to have all of their annual cookbooks.
        All my best,
        Sharon

        Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, content creator, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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