If you’re after a fresh, crunchy, and tangy salad that’s both satisfying and easy to whip up, then you’re going to love this Broccoli Cauliflower Salad with Greek Yogurt Dressing Recipe. I’ve made it more times than I can count, especially for potlucks and casual dinners because it hits that perfect balance between healthy and indulgent. Plus, the Greek yogurt dressing adds a creamy zing without the heaviness of traditional mayo-based dressings. Stick with me here, and I’ll share every little tip so you nail it on your first try!
Why You’ll Love This Recipe
- Fresh and Crunchy: The combination of broccoli and cauliflower gives you that wonderful crunch in every bite.
- Creamy but Light Dressing: Greek yogurt keeps it tangy and creamy without feeling heavy or greasy.
- Loaded with Flavor: Bacon, cheese, and red onion add savory depth that makes this salad anything but boring.
- Quick and Easy: Ready in just 15 minutes—perfect for a last-minute side or healthy snack.
Ingredients & Why They Work
This Broccoli Cauliflower Salad with Greek Yogurt Dressing Recipe brings together simple ingredients that balance texture and flavor perfectly. You’ll find the fresh veggies pair beautifully with the richness of bacon and cheese, while the dressing ties it all together with a tangy sweetness.
- Broccoli florets: Their natural crunch and slight bitterness is the perfect base for this salad’s texture.
- Cauliflower florets: Adds a subtle earthiness and complements broccoli’s flavor well.
- Bacon: Crispy and salty, it adds irresistible savoriness and texture contrast. Don’t skip!
- Colby Jack cheese: Mild, creamy, and melts slightly with the dressing—gives richness without overpowering.
- Red onion: Rinsing it under cold water tones down the sharpness but keeps that gentle bite.
- Greek yogurt: A healthier swap for heavy mayo, provides creaminess with a bright tang.
- Light mayonnaise: Adds just enough smoothness to the dressing for a luscious mouthfeel.
- Honey: Balances the acidity with gentle sweetness.
- Red wine vinegar: Brings acidity to brighten up the salad and enhance all the flavors.
- Granulated sugar: Just a touch to round out the tang and balance the dressing.
- Salt: Essential for pulling all the flavors together.
Note:
Exact ingredients and measurements are listed in the recipe card below.
Make It Your Way
One of the things I love about this Broccoli Cauliflower Salad with Greek Yogurt Dressing Recipe is how adaptable it is. Feel free to swap ingredients or tweak amounts to suit your taste or what you have on hand. Trust me, you’ll find your favorite version in no time.
- Less Bacon, Less Guilt: I sometimes cut back on bacon to keep it lighter, and it still tastes fantastic with fewer indulgent bites.
- No Sugar Version: If you want even less sweetness, omit the sugar and rely on honey alone—we personally didn’t miss it at all.
- Dairy-Free Twist: Substitute vegan mayo and almond-based yogurt for a dairy-free salad that pleases everyone at the table.
- Seasonal Veggie Boost: Add some chopped carrots or radishes for a colorful, seasonal crunch variation.
Step-by-Step: How I Make Broccoli Cauliflower Salad with Greek Yogurt Dressing Recipe
Step 1: Whisk Up the Creamy Dressing
Start by grabbing a medium bowl and whisking together Greek yogurt, light mayo, honey, red wine vinegar, sugar, and salt until smooth and creamy. I like to taste the dressing at this point — it should be balanced with a bit of sweetness, tang, and salt. Then cover it up and pop it in the fridge while you prep the salad. This chilling step helps the flavors meld beautifully.
Step 2: Prepare the Salad Ingredients
Next, dice your broccoli and cauliflower into small, uniform pieces so each bite gets that satisfying crunch. Cook up your bacon until it’s nice and crisp — I find sautéing diced bacon in a skillet works best to render all the flavor and some fat. Drain the bacon on paper towels to keep the salad crisp, then dice your red onion and rinse it under cold water to mellow the bite.
Step 3: Toss and Serve
In a large salad bowl, combine the broccoli, cauliflower, most of the bacon and red onion (save a little to sprinkle on top for a lovely color contrast), and the cubed Colby Jack cheese. Pour your chilled dressing over everything and toss gently but thoroughly. I always recommend serving this salad within an hour of adding the dressing because the veggies stay delightfully crisp and fresh that way.
Pro Tips for Making Broccoli Cauliflower Salad with Greek Yogurt Dressing Recipe
- Cut Veggies Small and Uniform: This helps the salad mix well and ensures every bite has a balanced combo of flavors and textures.
- Rinse Red Onion: If raw onion can be harsh, rinsing it under cold running water cuts the bite without losing that oniony aroma.
- Use Crisp Bacon: Cook bacon until really crisp — it adds crunch and prevents sogginess in the salad.
- Serve Fresh: The salad tastes best when served within an hour of tossing the dressing, so plan accordingly.
How to Serve Broccoli Cauliflower Salad with Greek Yogurt Dressing Recipe
Garnishes
I adore sprinkling the reserved crispy bacon pieces and fresh red onion on top just before serving — it adds a pop of color and enhances texture. Sometimes I toss in a handful of chopped fresh parsley or chives for a subtle herbal note.
Side Dishes
This salad pairs wonderfully with grilled chicken or fish for a light meal. I also like serving it alongside baked potatoes or a hearty grain bowl for more substance.
Creative Ways to Present
For potlucks or gatherings, I’ve layered this salad in a clear glass bowl or trifle dish to show off the vibrant veggies, bacon, and cheese layers — it always gets compliments! You can also serve it in individual mason jars for easy portable lunch options.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (they’re rare, but it happens!), store the salad in an airtight container in the fridge. Keep in mind the salad is crunchiest if eaten the same day — the broccoli and cauliflower will soften after a day or two.
Freezing
I don’t recommend freezing this salad because the fresh veggies and yogurt dressing won’t hold up well — you’ll lose that lovely crunch and the texture turns mushy when thawed.
Reheating
This salad is best enjoyed cold or at room temperature. If it’s been chilled, just let it sit out for 10-15 minutes before serving to bring out the flavors. Heating it isn’t really necessary or ideal.
FAQs
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Can I make the Broccoli Cauliflower Salad with Greek Yogurt Dressing Recipe vegan?
Absolutely! Swap out the bacon for crispy tempeh or smoked mushrooms, use vegan mayo and a plant-based yogurt alternative, and you’ll still get a delicious, creamy salad.
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How do I keep the salad from getting soggy?
Serve the salad within an hour of dressing it for maximum crunch. Also, draining bacon well and rinsing the onion help reduce excess moisture.
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Is this salad good for meal prep?
You can prep the veggies and dressing ahead, but toss them together close to serving time to keep it fresh and crunchy.
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Can I use cauliflower rice instead of chopped florets?
Cauliflower rice will change the texture quite a bit – it’s not quite the same crunch or look. I recommend sticking to small chopped florets to get that classic experience.
Final Thoughts
This Broccoli Cauliflower Salad with Greek Yogurt Dressing Recipe holds a special place in my recipe collection because it’s one of those salads that looks simple but tastes so much better than the sum of its parts. There’s something about the creamy, tangy dressing combined with crunchy veggies and crispy bacon that just makes everyone ask for seconds. It’s perfect for weeknights, potlucks, or as a healthy snack, and I know once you try it, you’ll reach for it again and again — just like I do!
Print
Broccoli Cauliflower Salad with Greek Yogurt Dressing Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 7 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
A fresh, crunchy broccoli and cauliflower salad tossed in a creamy, tangy dressing with crispy bacon and Colby Jack cheese, perfect for a light lunch or side dish.
Ingredients
Dressing:
- 3/4 cup fat-free plain Greek yogurt
- 1/2 cup light mayonnaise
- 1/4 cup honey
- 2 Tbsp red wine vinegar
- 1 Tbsp granulated sugar
- 1/4 tsp salt, or more to taste
Salad:
- 4 cups small diced broccoli florets
- 4 cups small diced cauliflower florets
- 8 oz bacon (about 8 slices), diced and sauteed until crisp and drained
- 1 1/4 cups small cubed Colby Jack cheese (6 oz)
- 1/2 cup chopped red onion, rinsed under water and drained
Instructions
- Prepare Dressing: In a medium mixing bowl, whisk together all dressing ingredients until smooth. Cover and chill until ready to use.
- Combine Salad Ingredients: Add the diced broccoli, cauliflower, sautéed bacon, Colby Jack cheese, and chopped red onion into a large salad bowl. Optionally, set aside about 1/4 of the bacon and red onion to sprinkle on top later for a pop of color.
- Toss Salad: Pour the chilled dressing over the salad ingredients, then toss thoroughly to evenly coat everything with the dressing.
- Serve: Serve the salad within one hour of dressing to ensure freshness and the best texture.
Notes
- To reduce calories, use only four slices of bacon and reduce the cheese amount slightly; omit the sugar from the dressing.
- Rinsing the red onion helps soften the sharp flavor; you can adjust the amount based on your taste preference.
- This salad is best served fresh and within an hour after mixing for optimal crunchiness.
