Creamy Broccoli Cauliflower Salad delivers the perfect balance of crunch, tang, and comfort in every bite. This veggie-packed dish is refreshing, flavorful, and satisfying all year round.
With a Greek yogurt base instead of mayo, it’s lighter but still rich, and loaded with texture from shredded carrots and pumpkin seeds. Best of all, it comes together in under 30 minutes.
Key Ingredients for Creamy Broccoli Cauliflower Salad Delight
- Broccoli – Earthy and fibrous, this cruciferous star adds vibrant color and a satisfying bite.
- Cauliflower – Mild, nutty, and tender, it complements broccoli while soaking up the creamy dressing.
- Carrot – Sweet, crisp shreds add color and subtle crunch, brightening up every forkful.
- Greek Yogurt – Tangy and creamy, it forms a lighter, protein-rich base for the dressing.
- Parmesan Cheese – Adds salty depth and umami that blends beautifully with the creamy sauce.
- Garlic – Freshly minced cloves bring bold flavor and a savory edge.
- Oregano – Earthy and slightly peppery, it lifts the flavors and enhances the dressing.
- Pumpkin Seeds – Nutty and crisp, they offer a pleasant crunch and a nutrition boost.
How to Make It: Creamy Broccoli Cauliflower Salad in a Snap
Start by steaming the chopped broccoli and cauliflower just until tender, keeping their texture intact.
While the veggies steam, whisk together Greek yogurt, garlic, oregano, salt, and pepper in a large bowl until creamy and well blended.
Stir in the steamed broccoli and cauliflower, along with the grated carrots and Parmesan cheese. Toss everything gently until coated in the dressing.
Finish with a sprinkle of pumpkin seeds for crunch, then serve it warm or chilled—it’s delicious either way.
Tips, Twists & Fresh Ideas
For extra tang, add a splash of lemon juice or a teaspoon of Dijon mustard to the yogurt dressing. Craving heat? Toss in a pinch of red pepper flakes. This salad also plays well with extras like diced cucumber, halved cherry tomatoes, or chopped celery for added texture and color.
Want it heartier? Toss in some cooked quinoa or grilled chicken to turn this side into a complete meal. And if you prefer a raw crunch, skip the steaming and leave the veggies crisp—it’s a different texture, but just as delicious.
Storing It Right: Keep That Creamy Crunch Fresh
Store any leftovers in an airtight container in the fridge for up to five days. This salad is best served cold, straight from the fridge, though it’s also tasty slightly warmed.
Freezing isn’t recommended, as the yogurt-based dressing can separate and the vegetables may lose their texture. Stir before serving to redistribute the dressing and toppings for the best experience.
Creamy Broccoli Cauliflower Salad
Ingredients
- 1½ cups full-fat plain Greek yogurt
- 1 large carrot peeled and grated
- ⅓ cup grated Parmesan cheese
- 2 –3 garlic cloves finely minced
- 1 medium head cauliflower chopped into florets
- 1 medium head broccoli chopped into florets
- ¼ cup pumpkin seeds
- 1 teaspoon dried oregano
- Sea salt and black pepper to taste
Instructions
- Pour approximately one inch of water into a medium saucepan fitted with a steamer basket and bring to a boil.
- Introduce the broccoli and cauliflower to the steamer, cover the pot, lower the heat to medium, and steam for about 5 minutes, or until fork-tender.
- In a large mixing bowl, combine the Greek yogurt, minced garlic, oregano, salt, and pepper, whisking until smooth and evenly blended.
- Incorporate the steamed broccoli and cauliflower along with the grated carrot and Parmesan into the yogurt mixture, stirring until thoroughly coated.
- Finish by scattering the pumpkin seeds over the salad before serving.
Notes
For a finer texture, dice the vegetables smaller.
Serve either chilled or slightly warm.
Optional additions include diced cucumbers, cherry tomatoes, or chopped celery for extra crunch.
