If you’re wanting to get more veggies in your diet, this Broccoli-Cauliflower Salad may just be what you’re looking for! This veggie salad has lots of good things in it—not only broccoli and cauliflower, but cherry tomatoes, raisins, feta cheese, and chopped pecans. I especially love the feta cheese in this! Serve Broccoli-Cauliflower Salad as a side dish or a light meal—you could even add some leftover chopped grilled chicken to this!
It’s perfect for serving in the summer, since no cooking is involved. Who wants to cook when it’s so hot and humid, right? And it makes a great side dish any time of the year!
Broccoli-Cauliflower Salad
BROCCOLI-CAULIFLOWER SALAD by NancyC
Makes 4 to 6 servings
- 1 large head of cauliflower, cut into florets
- 2 medium heads of broccoli, cut into florets
- 1 cup cherry tomatoes, halved
- 1 to 1 1/2 cups raisins (or substitute dried cranberries or other dried fruit)
- 6 to 8 ounces feta cheese, crumbled
- 1 Tablespoon sesame seeds (optional)
- 1/2 cup coarsely chopped pecans (or substitute walnuts)
- 1 1/3 cup light balsamic vinaigrette dressing (I used Newman’s Own Light Balsamic; I think it would even be good with a raspberry vinaigrette)
- 1 to 2 Tablespoons lemon juice (omit this if you’re using raspberry vinaigrette or another type of sweet vinaigrette, and just add a little more vinaigrette to the salad)
- Additional raisins (or cranberries) and chopped pecans (or walnuts) for garnish
Cut broccoli and cauliflower into florets; place in large bowl. Cut cherry tomatoes in half and add to the same bowl.
Add raisins (or other dried fruit), crumbled feta cheese, sesame seeds (if desired), and pecans. Toss these ingredients together to distribute evenly.
Add the vinaigrette dressing and lemon juice; toss to mix and coat all the ingredients with the dressing. If serving in a large salad bowl, sprinkle additional raisins and chopped nuts in the center of the salad as a garnish. If serving on individual salad plates, garnish each serving with a sprinkling of raisins and nuts.
Recipe from NancyC | nancy-c.com
If you are looking for some tips on cutting cauliflower, here are a few from an older (now inactive) site called cookthink. Cutting cauliflower can be a challenge, but these 3 steps make it much easier!
1) First, cut the head of the cauliflower in half (remove leaves first), by wedging a knife into the core from the bottom. Then slice through the core of each half, which will give you four quarters.
2) Then slice the thickest part of the core away from each quarter (you can chop the core into smaller pieces and use in your salads or cooking—the stems will be tender when they’re cooked).
3) After that, just pull the cauliflower apart with your fingers!
Hope these tips are helpful for you—I found them to be helpful myself!
Have you ever made a veggie salad like this? Do you have other ingredients you like to add into a salad like this?
Sharing at Weekend Potluck, Thursday Favorite Things, Full Plate Thursday, Wonderful Wednesday, Hearth & Soul, Inspire Me Monday.
NancyC 
I really like your version of broccoli salad…I’ll have to add tomatoes and feta next time as it does sound good.
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Thanks, Karen, and hope you like it! 🙂
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Sounds yummy, but I’d increase the pecans and cut the raisins!
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That would work! 🙂 I don’t eat many raisins myself, but I do like them in this salad!
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I loathe them. The only good raisin is a DEAD raisin. 😑
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Ha, ha! 😀
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This looks so healthy and delish! Yumm!
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Yes, it’s nice when something tastes great and is healthy, too! 🙂
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I love broccoli 🥦
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Congratulations, your awesome post is featured on Full Plate Thursday,446! Thanks so much for sharing with us and sure hope you will come back soon!
Miz Helen
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Thanks so much!!!! 🙂
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I like your version of broccoli-cauliflower salad.
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Thanks, Angie! 🙂
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