15-Minute Crunchy Broccoli Cauliflower Salad
A crisp and refreshing Broccoli Cauliflower Salad tossed with a honey-lemon mayo dressing, dried cranberries, and toasted nuts. This easy, fiber-rich salad is perfect for a quick side dish or meal prep addition, combining wholesome vegetables, plant-based protein, and healthy fats in every bite.
Equipment
- 1 medium cutting board
- 1 chef’s knife
- 1 medium skillet
- 1 large mixing bowl
- 1 small whisk or fork
- 1 measuring cup
- 1 tablespoon
Ingredients
- 1 medium broccoli head
- 1 medium cauliflower head
- ¾ cup dried cranberries craisins
- ½ cup sliced almonds or pine nuts toasted
- 2 tablespoons honey
- 2 tablespoons fresh lemon juice from 1 small lemon
- ½ cup mayonnaise
Instructions
- Prepare Broccoli Florets and Stem: Start by washing the broccoli thoroughly under cold running water to remove any dirt or grit. Trim off the tough base of the stem, peeling away any fibrous outer layers to ensure tenderness. Cut the broccoli head into small, bite-sized florets. Don’t discard the stem—you can dice it into small pieces, which will add extra crunch and nutrition to the salad.
- Chop Cauliflower: Rinse the cauliflower under cold water, then remove the leaves and core. Using a sharp knife, chop the cauliflower into small, uniform florets, roughly the same size as the broccoli pieces. This ensures even texture and a balanced mix of flavors throughout the salad.
- Toast Nuts: Place a medium skillet over medium-high heat. Add the sliced almonds or pine nuts (1/2 cup) and toast them, stirring frequently to prevent burning. Cook until the nuts are fragrant and golden brown, which should take about 3–5 minutes. Keep a close eye—they can go from toasted to burned very quickly. Once done, transfer them to a plate to cool slightly.
- Combine Vegetables and Dried Fruit: In a large mixing bowl, place the prepared broccoli and cauliflower florets. Add 3/4 cup of dried cranberries (craisins) for a touch of sweetness. Sprinkle the toasted nuts over the vegetables. Gently toss everything together with clean hands or a large spoon to evenly distribute the ingredients without crushing the delicate florets.
- Make the Honey-Lemon Dressing: In a small bowl, combine 1/2 cup mayonnaise, 2 tablespoons of honey, and 2 tablespoons of freshly squeezed lemon juice. Whisk vigorously with a fork or small whisk until the dressing is smooth and well-emulsified. Taste and adjust the balance if needed—a little extra honey can enhance sweetness, or more lemon juice can add brightness.
- Dress the Salad: Pour the prepared dressing over the broccoli, cauliflower, nuts, and cranberries. Using a spatula or salad tongs, gently fold the ingredients together until each piece is evenly coated with the creamy dressing. Take care not to mash the florets; the salad should remain crisp and textured.
- Chill Before Serving (Optional): For the best flavor, cover the salad with plastic wrap or a lid and refrigerate for at least 10–15 minutes before serving. This allows the dressing to meld with the vegetables and the flavors to fully develop. The salad can also be prepared a few hours in advance, making it perfect for meal prep or entertaining.
- Serve and Enjoy: Transfer the salad to a serving dish. Sprinkle a few extra toasted nuts on top for added crunch and visual appeal. Serve chilled or at room temperature as a nutritious side dish alongside your favorite main course. Enjoy the crisp textures, nutty notes, and subtly sweet honey-lemon flavor in every bite.
Notes
- Choose fresh, firm broccoli and cauliflower heads for the best crunch. Avoid florets with brown spots or soft stems.
- Toast nuts slowly over medium heat for a deep, nutty flavor; stirring frequently prevents burning.
- Use freshly squeezed lemon juice to enhance the brightness of the dressing. Bottled juice may taste flat.
- Dice stems and smaller pieces of broccoli and cauliflower to avoid waste and add texture.
- This salad is best served chilled or at room temperature, making it ideal for meal prep or potlucks.
