Broccoli Cauliflower Salad with Bacon (Whole30)

broccoli-cauliflower-salad-with-bacon-(whole30)

This Broccoli Cauliflower Salad with Bacon is perfect for anytime of the year. It makes for a delicious addition to summer grill outs, picnics, potlucks and even holiday menus. It’s quick to make, made with real food ingredients and it’s dairy-free, gluten-free and whole30-friendly.

Bite-size broccoli and cauliflower florets, crisp bacon, sweet grapes and crunchy sunflower seeds tossed in a creamy homemade dressing.

A simple combination of ingredients comes together to make this scrumptious salad. You can serve it up with your favorite grilled meats for a tasty summer meal or it makes for a crowd-pleasing addition to a holiday meal. You’ll love that this recipe is also easy to change up with what you have on hand or what’s in season. For example, if you don’t have sunflower seeds on hand you could try cashews, almonds, walnuts, or pumpkin seeds. No grapes, how about chopped apples, or a handful of raisins or dried cranberries? Modifications are always welcome. With any of our recipes.

Broccoli Cauliflower Salad Ingredients

  • Broccoli and Cauliflower Florets – cut into bite size pieces. Purchase pre-cut to make this salad extra easy and quick to make. Add additional veggies as you please.
  • Grapes – may substitute apples or a handful of raisins or dried cranberries.
  • Red Onion & Green Onions
  • Dry Roasted Sunflower Seeds – may substitute any nut or seed of choice. Sliced almonds are also very delicious in this salad.
  • Bacon – cooked to crisp
  • Mayo – we like Primal Kitchen Mayo. May use vegan mayo for egg-free.
  • Lemon Juice
  • Apple Cider Vinegar – may substitute white or red wine vinegar.
  • Honey or Maple syrup – a touch of sweetness. Omit for whole30.
  • Black Pepper

How to make Cauliflower Broccoli Salad

As mentioned above, this salad is easy and quick to make. Once you have the bacon cooked to crisp and cooled, the veggies chopped and the dressing made you simply toss everything together in a bowl and it’s ready to serve. For the best flavor, we recommend tossing the salad a couple of hours before serving to really allow time for the veggies to  soak up the creamy, delicious dressing.

How to prep Broccoli Cauliflower Salad ahead?

This salad is easy to prep ahead so that all you have to do is toss it with the dressing before serving. Here are a few prep ahead steps you can take 1-2 days in advance:

  • Pre-chop all of the veggies and store in an airtight container in the fridge.
  • Cook the bacon to crisp. Once cooled, chop and store in an airtight container in the fridge.
  • Make the dressing and store in an airtight container in the fridge.

Other salads to make

Mock Potato Salad – made with cauliflower instead of potatoes.

Creamy Ranch Broccoli Slawmade with just 5 simple ingredients.

Thai Kale Salad with Cashewsso much flavor in this salad.

Find all of our side and salad recipes here!

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Let’s Get Cookin’

Broccoli Cauliflower Salad with Bacon (Whole30)

This Broccoli Cauliflower Salad with Bacon is perfect for anytime of the year. It makes for a delicious addition to summer grill outs, picnics, potlucks and even holiday menus. It’s quick to make, made with real food ingredients and it’s dairy-free, gluten-free and whole30-friendly.

  • Author: The Real Food Dietitians
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 68 servings 1x
  • Category: Whole30 | Side-dish

Ingredients

  • 2 cups broccoli florets, bite size pieces
  • 2 cups cauliflower, bite size pieces
  • 1 cup grapes, halved
  • ⅓ cup thinly sliced red onion
  • 2 green onions, ends removed, sliced white and light green parts.
  • 3 Tbsp. dry roasted sunflower seeds
  • 34 strips bacon, crisp-cooked and chopped
  • 3/4 cup mayo (such as Primal Kitchen Avocado Oil Mayo)
  • Juice of ½ lemon
  • 1 tsp. apple cider vinegar or white wine vinegar
  • 2 tsp. honey or maple syrup (omit for Whole30)
  • 1/4 tsp. black pepper
  • chopped parsley and or/sliced green onion for garnishes (optional)

Instructions

  1. In a small bowl make the dressing by mixing together the mayo, lemon juice, vinegar, honey or maple syrup and black pepper.
  2. In a large bowl combine all of the ingredients including the dressing and mix to combine.
  3. For best flavor, toss salad 2-3 hours before serving.

Notes

*Store leftovers in a airtight container in the fridge for up to 5 days.

Nutrition

  • Serving Size: 1/8 of recipe
  • Calories: 176
  • Sugar: 2g
  • Sodium: 200mg
  • Fat: 18g
  • Carbohydrates: 6g
  • Fiber: 3g
  • Protein: 2g

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Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter

About Stacie Hassing

Stacie is a Licensed and Registered Dietitian from rural southern Minnesota where she and her husband reside on 5 acres with their two pups, Walter & Lucy. She’s a creator of simple and wholesome recipes, a lover of nature, a crossfitter, a seasonal runner, and she’s on a mission to inspire as many as she can live a healthier and happier life from the inside out.

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