This is a broccoli and cauliflower salad with crispy bacon, toasted almonds, sharp cheddar, dried cranberries, and a creamy honey-mustard dressing. It takes about 37 minutes start to finish and holds up well enough to make a few hours ahead โ which is the honest reason most people reach for it when they need a reliable crowd salad.
Why this recipe works
Two things carry this salad. First, the 60-second blanch. Raw broccoli and cauliflower taste sharp and shed water into the dressing; a quick blanch followed by an ice bath knocks out that raw edge, locks in the color, and leaves the florets firm enough to hold their texture for hours. The second thing is the dressing ratio: mayonnaise gives body, sour cream loosens it just enough to coat every floret without pooling at the bottom of the bowl, and the apple cider vinegar keeps the whole thing from tasting flat. That balance of fat and acid is what makes the dressing cling rather than slide off.
About the ingredients
- Celery seed: Small jar, big impact. It reads as a background savory note rather than a distinct flavor โ donโt skip it, but donโt substitute celery salt or youโll need to reduce the added kosher salt.
- Thick-cut bacon: Worth using here. Thin-cut bacon crumbles into near-invisible bits; thick-cut gives you actual chunks you can taste in every forkful.
- Dried cranberries: Any sweetened dried cranberry works. If yours are very sweet, reduce the honey in the dressing by half a teaspoon.
- Sharp cheddar: Buy a block and shred it yourself. Pre-shredded cheddar has a starch coating that makes it clump and resist mixing evenly.
- Sliced almonds: These are raw going into the oven โ donโt substitute pre-toasted almonds, which can turn bitter with a second round of heat.
Common problems and fixes
- Watery dressing at the bottom of the bowl: The florets werenโt dry enough after the ice bath. After draining, spread them on a clean kitchen towel and press firmly โ even a little surface moisture will thin the dressing significantly over time.
- Almonds go soft: They were added while the salad was still warm, or too far in advance. Add them right before serving so they stay crunchy.
- Dressing tastes flat: Taste it before tossing and adjust โ a small pinch of salt or an extra splash of vinegar usually fixes it. Dressings made ahead often need a quick re-season after sitting in the fridge.
- Bacon loses its crispness: Like the almonds, bacon softens quickly once it contacts the dressing. Keep it separate and stir it in just before the salad hits the table โ dress it at the table if you can, a pre-dressed salad goes limp fast.
- Cauliflower turns gray: It was over-blanched or not shocked quickly enough. The ice bath needs to be ready before the vegetables go into the boiling water โ have it set up in advance so thereโs no delay.
Keeping it fresh
Store the dressed salad (minus the almonds and bacon) in an airtight container in the refrigerator for up to 2 days. The florets, cheddar, onion, and cranberries all hold fine with the dressing on them. Keep the toasted almonds in a small zip bag at room temperature and the cooked bacon in a separate container in the fridge โ both can be stirred in right before serving. If youโre making this more than a couple of hours ahead, give the salad a good toss before serving and taste for seasoning; the vegetables absorb salt as they sit and the dressing may need a small splash of vinegar to brighten it back up.
Broccoli and Cauliflower Salad with Bacon
Equipment
- Large pot
- Large mixing bowl
- Medium mixing bowl
- Skillet
- Sheet pan
- Colander
- Tongs
- Whisk
- Chef's Knife
- Cutting board
Ingredients
For the Salad:
- ยฝ cup sliced almonds raw
- 8 slices thick-cut bacon
- 3 qt water for blanching
- 1 tbsp kosher salt for blanching water
- 4 cups broccoli florets bite-size pieces, stems peeled and sliced if using
- 4 cups cauliflower florets bite-size pieces
- 4 cups ice for ice bath
- ยฝ cup red onion finely diced
- ยฝ cup dried cranberries
- 1 cup sharp cheddar cheese shredded
- 2 tbsp fresh chives thinly sliced
For the Creamy Honey-Mustard Dressing:
- ยพ cup mayonnaise good-quality
- ยผ cup sour cream
- 1 tbsp Dijon mustard smooth
- 2 tbsp apple cider vinegar
- 1 ยฝ tbsp honey
- ยฝ tsp celery seed
- ยฝ tsp kosher salt fine
- ยผ tsp freshly ground black pepper
Instructions
- Toast the Almonds: Preheat the oven to 350ยฐF / 175ยฐC. Spread the sliced almonds on a sheet pan in an even layer and toast for 8 minutes, shaking the pan once halfway through, until lightly golden and fragrant. Transfer to a plate to cool.
- Crisp the Bacon: Set a skillet over medium heat and lay in the bacon in a single layer. Cook, turning as needed, for about 8 minutes until deeply browned and crisp. Drain on paper towels, then chop into small bite-size pieces.
- Blanch and Shock the Vegetables: Bring 3 qt water to a rolling boil in a large pot and season with 1 tbsp kosher salt. Add broccoli and cauliflower; blanch for 1 minute until crisp-tender and brightly colored. Immediately transfer to an ice bath (ice + cold water) to stop cooking, then drain very well and pat dry to remove excess moisture.
- Make the Dressing: In a medium bowl, whisk together mayonnaise, sour cream, Dijon, apple cider vinegar, honey, celery seed, kosher salt, and black pepper until smooth and emulsified.
- Assemble the Salad: In a large mixing bowl, combine the well-drained broccoli and cauliflower, chopped bacon, red onion, dried cranberries, shredded cheddar, and chives. Add the dressing and fold gently with a spatula to evenly coat without crushing the florets. Sprinkle the cooled toasted almonds over the top and toss once more to distribute.
- Taste and Serve: Season to taste with a pinch more salt or pepper if needed. Serve immediately for maximum crunch, or refrigerate covered for up to 2 hours for flavors to mingle (stir before serving).
Notes
Chefโs Tips:
- Texture Control: Blanching for just 1 minute preserves a crisp bite while taming raw brassica sharpness. For a raw crunch, skip blanching and dry the florets thoroughly.
- Dry is Key: Water clinging to florets will thin the dressingโspin or pat dry after the ice bath.
- Make-Ahead: Whisk the dressing and prep all mix-ins up to 2 days in advance; toss with florets and almonds within 2 hours of serving to keep the nuts crisp.
- Swap and Add: Try sunflower seeds instead of almonds, swap cheddar for smoked Gouda, or add diced apples for extra sweetness.
- Bacon Shortcut: Oven-bake bacon on a rack at 400ยฐF / 205ยฐC for 12โ15 minutes if you prefer a hands-off method.
- Dairy-Free Option: Use a dairy-free mayo and swap sour cream for unsweetened coconut yogurt; balance with a squeeze of lemon if needed.
Nutrition
Frequently asked questions
Can I make this salad the night before?
Yes, with one condition: keep the almonds and bacon separate until youโre ready to serve. The dressed vegetables, cheese, cranberries, and onion can sit overnight in the fridge without any problem โ just toss and re-season before serving.
Can I use frozen broccoli or cauliflower?
Not recommended. Frozen florets are already partially cooked and release a lot of water when thawed, which will make the dressing watery and the texture mushy. Fresh florets are worth it here.
Can I make this without bacon to serve vegetarians?
Yes. Leave out the bacon and add a bit more salt to compensate for what it was contributing. Smoked paprika stirred into the dressing (about a quarter teaspoon) can partially replace the smoky depth.
My dressing seems too thick โ how do I thin it?
Add apple cider vinegar a half teaspoon at a time and whisk until it reaches a consistency that coats a spoon but still pours. Avoid adding water, which dilutes the flavor without improving the texture.