Broccoli Cauliflower Salad

Broccoli Cauliflower Salad combines fresh broccoli and cauliflower florets and shredded cheddar cheese in a creamy and flavorful dressing. Bacon, pecans and dried cranberries bring additional crunch and texture to this delicious salad!

📝 Ingredients

• 1 pound bacon
• 1 pound broccoli crowns (5 cups after trimming florets)
• 2 pounds cauliflower (6 cups after trimming florets)
• 1 teaspoon kosher salt to salt water
• 1 cup whole pecans
• 1/2 cup red onion, sliced thin
• 1/2 cup dried cranberries
• 8 ounce block yellow cheddar cheese, shredded
• 1 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons granulated sugar
• 1/4 cup red wine vinegar
• 1/2 teaspoon celery salt
• 1/2 teaspoon freshly ground black pepper

👨‍🍳 Instructions

1. 1Cook bacon to crisp, then crumble and set aside.
2. 2Remove broccoli and cauliflower florets from their cores.
3. 3Heat a large pot of water to boil, add the teaspoon of kosher salt and add broccoli and cauliflower florets. Once the pot begins to boil again, pour into a colander to drain then plunge vegetables into an ice water bath to cool quickly.
4. 4Drain cooled vegetables back into the colander and pat dry with paper towels to remove any excess moisture.
5. 5Toast pecans in a small dry saute pan.
6. 6Place bacon, broccoli, cauliflower, pecans, onion, cranberries and cheese into a large bowl and toss.
7. 7In a small bowl, whisk all dressing ingredients then pour into the big bowl with the other ingredients and toss to combine.
8. 8Let sit refrigerated 30 minutes to blend flavors and serve.