Crunchy Apple Broccoli Cauliflower Salad – A Fresh, Flavorful Side Dish

 

Looking for a vibrant, nutrient-packed salad that’s as delicious as it is colorful? This Apple Broccoli Cauliflower Salad is your answer! Bursting with crisp apples, crunchy vegetables, sweet dried cherries, and a creamy, tangy dressing, this salad is perfect for potlucks, picnics, or a healthy weeknight side. The combination of textures and flavors—crisp Honeycrisp apples, nutty seeds, and creamy feta—makes every bite irresistible. Plus, it’s easy to prep and stores beautifully for meal prep.

This salad is a nutritional powerhouse, packed with fiber-rich veggies, healthy fats from seeds and olive oil, and a touch of sweetness from apples and cherries. It’s gluten-free, vegetarian, and easily adaptable for nut-free diets. Whether you’re serving it at a summer barbecue or enjoying it as a light lunch, it’s a crowd-pleaser that’s as pretty as it is tasty. The creamy lemon dressing ties it all together with a bright, tangy finish that complements the fresh ingredients perfectly. Apple Broccoli Cauliflower Salad

Adapted from therealfooddieticians.com

For the Salad:

4 c. Melissa’s organic broccoli, chopped into bite-size pieces

3 c. Melissa’s colorful cauliflower, chopped into bite-size pieces

1 large Melissa's Honeycrisp apple, diced

½ c. diced red onion

2 celery ribs, diced

⅓ cup thinly sliced scallions (about 3)

1 3-oz. pkg. Melissa’s dried cherries

½ c. crumbled feta cheese

⅓ c. pumpkin seeds

⅓ c. sunflower seeds

For the Dressing:

¾ c. Duke’s mayonnaise

¼ c. extra-virgin olive oil

3 T. fresh lemon juice

2 t. honey

1 t. garlic powder

½ t. fine sea salt

¼ t. freshly ground black pepper

In a small bowl, whisk together mayonnaise, olive oil, lemon juice, honey, garlic powder, salt, and pepper until smooth, about 2–3 minutes. Set aside.

In a large bowl, combine broccoli, cauliflower, apple, red onion, celery, green onions, dried cherries, feta cheese, pumpkin seeds, sunflower seeds, and almonds. Toss to mix evenly.

Pour the dressing over the salad and toss until everything is well coated.  For best flavor, cover and refrigerate for 30 minutes to let the flavors meld.

 Serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 4 days. 

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Cauliflower Salad

You may recall my mentioning a couple of weeks ago how I tend to over buy on vegetables. Yep, still doing it. I have a particular liking for cruciferous vegetables, and when I see a sale on broccoli or cauliflower, I simply cannot resist. On the plus side, it gives me a chance to revisit some favorites like these Cauliflower Butter Bowls. Other times it gives me the opportunity to try recipes that I’ve never attempted before, like this one.

 I was amazed at how good this is. I did not miss the potatoes at all, and could have eaten this entire bowlful as a meal. (As an aside, I will tell you that I cut this recipe in half so as not to be overwhelmed.) My guess is that you can customize it any way that you like. I generally add celery to potato salad but I didn’t here. I think I may just do that the next time. I may also add a pinch of paprika for color. Try this out and let me know what you think.

Cauliflower Salad

As seen on allrecipes.com

1 head cauliflower, trimmed and cut into bite-size florets
¾ c. Duke's mayonnaise
1 T. mustard
1 t. salt
Freshly ground black pepper, to taste
3 hard boiled eggs, chopped
1 onion, chopped
¾ c. frozen green peas, thawed
¼ c. dill pickles, chopped
3 slices crisply cooked bacon, crumbled

Place cauliflower in a large saucepan and cover with water. Bring to a boil and cook until just fork tender, about 10 minutes. Drain and cool slightly.

 
In a large bowl whisk together the mayonnaise, mustard, salt, and pepper. Add the cauliflower, eggs, onion, peas, dill pickles, and bacon to the dressing and stir until well coated. Cover and refrigerate for 2 to 24 hours. The longer the cauliflower salad chills, the better the flavor.

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