Broccoli Cauliflower Salad with Creamy Greek Yogurt Dressing

This healthy broccoli cauliflower salad is creamy, high in protein, and full of fiber — a lighter, delicious take on the classic.

Looking for a fresh twist on a classic salad? This healthy broccoli cauliflower salad is creamy, crunchy, and satisfying without feeling heavy. It’s an excellent option when you want something indulgent yet nutrient-dense.

Instead of a mayo-heavy dressing, this version uses Greek yogurt for extra protein with a touch of optional mayo for richness. The result is a creamy, flavorful salad that stays light and wholesome.

The salad is loaded with fiber-rich broccoli and cauliflower, sweet dried cranberries, toasted almonds, sunflower seeds, and savory sun‑dried tomatoes in place of bacon. It has a Mediterranean feel and works beautifully for potlucks, picnics, or weeknight dinners.

This colorful side is easy to make and keeps well, so it’s a go-to for meal prep or entertaining.

Full ingredient amounts are listed in the recipe box below.

• Broccoli: fresh florets for crunch and fiber. (Substitute: blanched green beans or snap peas.)
• Cauliflower: raw florets to keep the salad crisp. (Substitute: romanesco or shredded cabbage.)
• Red onion: for sharpness and color. (Substitute: shallots or green onions.)
• Sun‑dried tomatoes: savory and rich, used instead of bacon. (Substitute: roasted red peppers.)
• Dried cranberries: add sweet-tart contrast. (Substitute: raisins, chopped dates, or pomegranate seeds.)
• Almonds: toasted for crunch. (Substitute: walnuts, pecans, or pumpkin seeds.)
• Sunflower seeds: nutty texture. (Substitute: flax, hemp, or chia seeds.)

For the dressing

• Greek yogurt: thick and protein-rich. Use non-dairy yogurt for a vegan option.
• Mayonnaise: optional, just a touch for richness. Use vegan mayo to keep it plant-based.
• Apple cider vinegar: brightens the dressing. (Substitute: white wine vinegar or lemon juice.)
• Dijon mustard: adds bite. (Substitute: yellow or spicy brown mustard.)
• Honey: balances acidity. (Substitute: maple syrup or agave for vegan.)

Whisk together Greek yogurt, a little mayonnaise (optional), apple cider vinegar, Dijon mustard, honey, salt, and black pepper until smooth and creamy. The Greek yogurt gives the dressing extra protein and a silky texture.

Step 2 – Chop the Veggies

Trim and cut the broccoli and cauliflower into small, bite-sized florets; chop the stems into small pieces. Add everything to a large mixing bowl so the salad base is ready.

Stir in chopped red onion, toasted almonds, sunflower seeds, dried cranberries, and chopped sun‑dried tomatoes. These toppings add crunch, sweetness, and savory depth to the salad.

Step 4 – Toss and Chill

Pour the dressing over the vegetables, toss until everything is evenly coated, and chill in the refrigerator for 15–20 minutes before serving to let the flavors meld.

Tips

• Chop the veggies small: Small florets are easier to eat and give a better distribution of flavors.
• Toast the nuts: Lightly toasting almonds enhances crunch and flavor; do this on the stovetop, in the oven, or in an air fryer.
• Soak the onion: If you want a milder onion, soak chopped onion in cold water for 10 minutes, then drain.
• Choose thick yogurt: Plain, thick Greek yogurt creates a creamy dressing without heaviness and works well if you want to reduce or omit mayo.
• Adjust seasoning: Taste and tweak vinegar, honey, or mustard before combining with the salad.
• Chill before serving: A short rest in the fridge helps the flavors meld and keeps the vegetables crisp.
• Make ahead: The salad holds up well for a few hours in the fridge, making it ideal for meal prep or potlucks.

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If you try this healthy broccoli cauliflower salad recipe, please leave a star rating and share your feedback in the comments — we love hearing from readers.