This broccoli and cauliflower salad is a tasty mix of flavors and textures. It's a straightforward and delicious dish prepared with veggies, smoky bacon, rich cheddar, nuts, and a creamy dressing.
Prep. Preheat the oven to 450˚F and set a wire rack over a baking tray lined with aluminum foil. Line a large plate with a paper towel and set aside.
Cook the bacon. Arrange the bacon on the wire rack in a single layer. Bake for 15 minutes (check the bacon at the 10-minute mark, as cooking times can vary depending on the thickness of the bacon). When done, transfer the bacon to the paper towel-lined plate to absorb the grease. Let it cool while you make the rest of the salad.
Make the salad. In a large mixing bowl, toss together the cauliflower florets, broccoli florets, sliced onion, cheddar, pumpkin seeds, and sunflower seeds.
Make the dressing. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon, salt, and ground black pepper.
Dress the salad. Add the dressing to the salad and toss to coat.
Add the bacon. Chop the bacon and fold it into the salad. Serve immediately.
Notes
Vegetables: The cauliflower and broccoli florets should be cut small or bite-sized, and the onion should be sliced as thin as possible. Also, use broccoli and cauliflower florets that are fresh and free from discoloration or soft spots.
Florets: If you have already cut up cauliflower and broccoli florets, you will need roughly 8 cups of florets for this salad.
Bacon Prep: For crispy bacon without excess grease, drain well on paper towels before adding to the salad.
Toss Well: Ensure the dressing coats every part of the broccoli and cauliflower, so toss thoroughly.
Prep in Advance: Simplify serving this salad by prepping the bacon, veggies, and dressing a day or two ahead. Store in separate containers in the fridge and combine right before you are ready to serve the salad.