Creamy broccoli cauliflower salad with broccoli, cauliflower, red bell pepper, bacon, mayonnaise, olive oil, and lemon juice.

I don’t remember the first time I had broccoli cauliflower salad, and that somehow feels very on brand for this recipe. It’s one of those dishes that just… exists. You don’t seek it out. It shows up at potlucks, family gatherings, backyard barbecues. Usually in a big bowl. Usually next to something grilled. And usually someone says, “Oh, that one’s really good,” like they’re surprised. Sound familiar?

For me, this broccoli cauliflower salad always reminds me of those gatherings where the table is a little too small and the food situation is very serious. Everyone pretends they’re just grabbing a small scoop, and then suddenly the bowl is half gone. It’s crunchy, creamy, salty, and comforting in a way that sneaks up on you. You don’t expect to like it as much as you do. And then you’re back for more, fork and all.

Now I make it when I want something easy that still feels like I tried. It’s my “I brought a salad!” salad — except people actually eat it.

Why This Broccoli Cauliflower Salad Works (Even When You’re Skeptical)

Here’s the thing: raw broccoli and cauliflower don’t sound exciting on their own. I get it. I’ve questioned it too. But this broccoli cauliflower salad gets the balance right. Crunchy veggies, creamy dressing, smoky bacon, a little brightness from lemon. Nothing is screaming for attention, but everything shows up.

I also love how forgiving it is. Serve it right away? Totally fine. Chill it for a few hours? Even better. Make it the night before because you forgot you volunteered to bring something? Still works. It’s dependable food. The kind you don’t stress over. And honestly, those are the recipes that stick around the longest.

Ingredient Notes (What Actually Matters Here)

Before you start chopping, here’s how I think about the ingredients — not rules, just observations from making this more times than I can count.

• Broccoli – Smaller florets are key. Big chunks feel like homework.
• Cauliflower – Same deal. Bite-sized makes it easier to love.
• Red Bell Pepper – Adds sweetness and color. Also keeps things from looking sad.
• Bacon Bits – Let’s be honest, bacon helps people trust salads.
• Mayonnaise – This is the classic choice. You can swap it, but mayo gives that familiar, comforting texture.
• Olive Oil – Loosens the dressing and adds richness.
• Lemon Juice – Keeps the whole thing from feeling heavy.
• Fresh Thyme – Subtle, herby, and just interesting enough.
• Garlic Powder, Salt, Pepper – Simple, reliable, no drama.

How I Make Broccoli Cauliflower Salad (No Overthinking)

This broccoli cauliflower salad is very much a “trust the process” situation.

1. I start by tossing the broccoli, cauliflower, red bell pepper, and bacon bits into a big bowl. Nothing fancy. Just mix it so everything’s evenly distributed. At this point, it already looks pretty good — crunchy and colorful, which is half the battle.
2. In a smaller bowl, I whisk together the mayonnaise, olive oil, lemon juice, thyme, garlic powder, salt, and pepper. I always taste it. Sometimes I add a pinch more salt. Sometimes a little extra lemon. Depends on the day. That’s allowed.
3. Then I pour the dressing over the veggies and toss until everything’s coated. You can serve it right away, and no one will complain. But if you’ve got the time, letting it chill for a few hours really helps. The flavors settle down, the veggies soften just enough, and it tastes like it’s been thought about a little longer.

Storage (Because There’s Usually Some Left)

This salad holds up really well in the fridge, which is part of why I love it. Store it in an airtight container for up to 3 days. The veggies soften a bit, but the flavor actually improves. If it looks slightly dry after sitting, a quick stir usually brings it back.

Variations & Substitutions (Because Everyone Has Opinions)

Once you’ve made this broccoli cauliflower salad once, it’s easy to make it your own.

• Swap mayo for Greek yogurt if you want it lighter.
• Add shredded cheese for extra richness.
• Use turkey bacon or skip bacon entirely for a vegetarian version.
• Toss in sunflower seeds or nuts for more crunch.
• Add red onion if you like a sharper bite.

Sometimes I debate adding something sweet, like dried cranberries. Some days yes. Some days no. Depends on the mood.

What to Serve With Broccoli Cauliflower Salad

This salad fits in almost anywhere. It’s great with grilled chicken, burgers, ribs, or sandwiches. It belongs at picnics and potlucks. And yes, I’ve eaten it straight from the fridge as a quick lunch more than once. It’s crunchy, filling, and somehow feels responsible. Do you agree, or is that just me?

FAQ:

Can I make this ahead of time?
Yes — and you probably should. A few hours in the fridge makes it better.

Is this salad healthy?
It’s loaded with veggies, and you can lighten the dressing if you want. That feels like a win.

Can I use frozen broccoli or cauliflower?
I wouldn’t. Fresh crunch is kind of the whole point here.

How do I keep it from getting watery?
Dry your veggies well and don’t drown them in dressing.

If you try this broccoli cauliflower salad, I hope it becomes one of those recipes you don’t even think about anymore — the one you make on autopilot because it always works. And if you tweak it, forget an ingredient, or accidentally eat half the bowl before serving? You’re in good company. Let me know how it turns out.

Broccoli Cauliflower Salad

A creamy broccoli cauliflower salad made with fresh broccoli, cauliflower, red bell pepper, bacon, and a simple lemon-herb dressing. This quick, no-cook salad comes together in minutes and is perfect for potlucks, picnics, or everyday meals.

Print Pin Rate

Course: Side Dish

Cuisine: American

Keyword: Broccoli Cauliflower Salad

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 6

Ingredients

Broccoli Cauliflower Salad

• 2½ cups broccoli florets cut into small pieces (approx. 6.5 oz)
• 2½ cups cauliflower florets cut into small pieces (approx. 10.5 oz)
• 1 cup red bell pepper cut into coarse pieces (approximately 1 large pepper)
• ⅓ cup cooked bacon bits

Creamy Dressing

• ½ cup mayonnaise
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon fresh thyme finely chopped
• ½ teaspoon garlic powder
• ¼ teaspoon sea salt plus more to taste
• ¼ teaspoon black pepper

Instructions

• In a large mixing bowl, combine the broccoli florets, cauliflower florets, red bell pepper, and bacon bits. Stir gently to distribute the ingredients evenly.
• In a separate small bowl, whisk together the mayonnaise, olive oil, lemon juice, fresh thyme, garlic powder, sea salt, and black pepper until smooth and well combined. Adjust seasoning to taste if needed.
• Pour the dressing over the vegetable mixture and toss until all ingredients are evenly coated.
• Serve immediately, or cover and refrigerate for several hours to allow the flavors to develop further before serving.

Notes

This broccoli cauliflower salad is naturally gluten free. To ensure it remains gluten free, verify that the mayonnaise, bacon bits, and seasonings used are certified gluten free and free from cross-contamination.