Broccoli Cauliflower Salad
June 20, 2023
Anyone who was alive in the ‘90s or loves a little bit of retro nostalgia remembers that signature sweet-and-savory raw broccoli salad from picnics and potlucks. You know, the one with nuts and craisins, coated in a sweet mayo-like dressing that’s so addictively good? Because it was made with raw veg, everyone thought that it was the best thing at the buffet table or salad bar—until they looked at the ingredients and saw corn syrup, seed oils, and all manner of unmentionables.
This tasty, modern take on the classic side dish is made with Primal Kitchen Mayo with Avocado Oil and two types of raw veggies, for a cleaned-up broccoli cauliflower salad everyone will crave. It still has all the elements of the original, like bacon, tree nuts, and cheddar, but scaled up with higher-quality ingredients for an elevated feel (think uncured bacon and woodsy pine nuts instead of the basics). This is a great recipe to prep ahead of time for parties or picnics. If you’re making this salad in advance, consider adding the crumbled bacon and pine nuts just before serving to keep them crunchy.
Broccoli Cauliflower Salad
Rated 5.0 stars by 1 users
Category
Salad, Lunch, Brunch
Servings
6
Prep Time
20 minutes
Cook Time
10 minutes
Calories
260
The classic broccoli picnic salad gets a modern makeover with the addition of crunchy raw cauliflower and Primal Kitchen Mayo with Avocado Oil. Fresh and delicious, this easy-to-make salad is perfect for family meals, potlucks, or weekly meal prep.
Ingredients
3 cups broccoli florets (about 1 small head)
3 cups cauliflower florets (about 1/2 head)
- 1/2 cup reduced or no added sugar dried cranberries
4 slices uncured no sugar bacon, cooked and crumbled
- 1/2 cup grass-fed shredded cheddar cheese
- 1/4 cup pine nuts, toasted
-
1/2 cup Primal Kitchen Avocado Oil Mayo
1 Tablespoon apple cider vinegar
1 Tablespoon maple syrup or date syrup
- Salt and pepper, to taste
For the dressing:
Directions
In a large bowl, combine the broccoli, cauliflower, craisins, bacon, cheese, and pine nuts.
- In a separate small bowl, whisk together mayo, apple cider vinegar, maple syrup, and salt and pepper until well combined.
- Pour the dressing over the salad and toss to coat. Let chill in the fridge for 30 minutes before serving.
- Store any leftovers in an airtight container in the fridge for up to 4 days.
Recipe Note
- Our favorite method for cooking the bacon is to air fry at 380ºF for 10-12 mins, flipping halfway through. It makes it extra crispy and less messy!
- You can toast the pine nuts by adding them to a pan on the stove over medium heat and stirring frequently until fragrant and golden brown, about 3 minutes. If you don’t have pine nuts on hand, feel free to use sliced almonds instead.
- Nutrition information calculated using Cronometer.
Nutrition
Nutrition
- Serving Size
- 1 serving
- per serving
- Calories
- 260
Amount/Serving
% Daily Value
- Fat
- 23.7 grams
- Carbs
- 9.65 grams
- Protein
- 6.05 grams
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