Broccoli and Cauliflower Salad

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  • Level: Easy
  • Total: 1 hr 40 min (includes chilling time)
  • Active: 40 min
  • Yield: 12 to 16 servings
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3/4 cup plain Greek yogurt

1/2 cup mayonnaise 

1/4 cup honey 

2 tablespoons red wine vinegar 

1 tablespoon sugar 

1/4 teaspoon kosher salt, or more to taste 

4 cups small diced broccoli florets (about 1 1/2 pounds) 

4 cups small diced cauliflower florets (about 2 pounds) 

8 slices bacon, diced and cooked 

2 shallots, diced (1/2 cup) 

1/2 cup sweetened dried cranberries 

1/2 cup chopped toasted pecans


  1. Whisk together the yogurt, mayonnaise, honey, vinegar, sugar, and salt in a large bowl. Stir in the broccoli, cauliflower, bacon, shallots, cranberries, and pecans, tossing to coat. Cover and chill 1 hour.

Cook’s Note

The dressing and salad can be made and stored separately 1 day ahead. Add the dressing 1 hour before serving to allow the flavors to really come together.