1. Can I make this salad ahead of time?

Yes! In fact, letting it sit for an hour or two in the fridge helps the flavors meld. Just wait to add the almonds until right before serving so they stay crisp.

2. Can I use frozen broccoli and cauliflower?

I don’t recommend it. Frozen veggies tend to be too soft once thawed and won’t give you that satisfying crunch.

3. What’s the best way to toast almonds without burning them?

Use a dry skillet on medium-high heat and stir constantly. You’ll know they’re ready when they smell nutty and are lightly golden.

4. How long will leftovers keep in the fridge?

About 3–4 days, though the almonds will soften over time. Still delicious, just not as crunchy.

5. What can I serve this with?

It pairs wonderfully with grilled chicken, turkey sandwiches, baked ham, or even a light quiche.

Broccoli Cauliflower Salad Recipe - Fresh, Easy & Delicious

Ingredients

Scale

2 cups fresh broccoli florets, chopped small
2 cups fresh cauliflower florets, chopped small
½ cup dried cranberries
⅓ cup sliced almonds, toasted
½ cup mayonnaise (preferably full-fat)
1 tablespoon honey
1 tablespoon fresh lemon juice
Salt and pepper to taste

Instructions

Step 1: In a dry skillet over medium heat, toast the sliced almonds for 2–3 minutes until golden and fragrant. Remove from heat and set aside.
Step 2: In a large bowl, combine chopped broccoli, cauliflower, and cranberries.
Step 3: In a small bowl, whisk together mayonnaise, honey, lemon juice, salt, and pepper.
Step 4: Pour the dressing over the vegetable mixture and toss until evenly coated.
Step 5: Just before serving, sprinkle in the toasted almonds and gently toss again.
Step 6: Chill for at least 30 minutes before serving for best flavor.

Notes

For a smoky version, add ¼ cup crumbled bacon.
Shredded sharp cheddar is a great savory addition if you want more richness.
Make it lighter by swapping half the mayo with Greek yogurt.
Add diced apples or red onion for extra crunch and tang.

Always add almonds just before serving to keep them crisp.

Author: Emilie Faivre
Prep Time: 20 minutes
Cuisine: American Classic Potluck