Crisp Broccoli Cauliflower Salad with Sweet and Salty Almonds
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This broccoli cauliflower salad recipe is my ideal fridge stash — it’s fresh, vibrant, and crisp times ten! Toss chopped raw broccoli, cauliflower, and shredded kale in a light, tangy apple cider vinaigrette sweetened with maple syrup. For a sweet-salty finishing touch, top the salad with feta cheese, and outrageously snack-worthy brown-sugar glazed almonds.
All you could ask for in a broccoli cauliflower salad:
- SAVORY: Broccoli cauliflower salads can lack oomph. This one isn’t weighed down with mayo or creamy dressing — the vinaigrette is tangy, slightly sweet, and balanced with acidity to hit all your taste buds.
- CRUNCHY: Say no to chewy vegetables! When raw cauliflower and broccoli are finely sliced, the veggies are pleasant to eat and they soak up the dressing better.
- IT’S A KEEPER (literally): This recipe makes a big salad that you can stick in the refrigerator for days — it tastes even better as it sits. Hello, potluck or lunch box!
Ingredient notes
- Broccoli: This salad is all about the texture of the vegetables — fresh, vibrant and crisp. You’ll need about 1 bunch of broccoli to make 4 cups chopped, or buy pre-cut bagged broccoli if it’s more convenient. Note: I don’t recommend using frozen vegetables because they can become unpleasantly mushy after defrosting (not a great thing in a salad).
- Cauliflower: You’ll need approximately 1/2 a head of fresh cauliflower. As I noted above for broccoli, you can often find bags with pre-cut cauliflower florets.
- Green onions: I love scallions in a salad. They have a milder bite than yellow or red onions and add a punch of flavor and texture.
- Feta cheese: Crumbled feta cheese is creamy, briny, and bright. You could substitute another sharp cheese, like grated cheddar or Parmesan.
- Salad dressing: I mix this salad with a basic vinaigrette made with apple cider vinegar, mustard, and maple syrup for sweetness. If you prefer a creamier textured salad, try this classic homemade Caesar dressing.
- Almond crunch: It’s an extra step to make these tasty nuggets, but I’m warning you they could become your favorite snack. I toast the nuts in a skillet and toss with brown sugar, sesame seeds, salt and cayenne. They hit just the right note of sweet, salty and crunch in the salad. Use toasted sunflower seeds or pumpkin seeds as nut-free alternative.
Key recipe steps
Make the almond crunch topping: Toast the nuts in a skillet, then add brown sugar, water, salt and cayenne pepper. Cook until the water boils away. Transfer the nuts to a plate so they can crisp up as they cool.
Prep the salad: Chop broccoli and cauliflower florets into small, 1/2-inch pieces. Use the tender broccoli stems too! Toss: Combine broccoli, cauliflower, chopped kale, green onions and vinaigrette in a big bowl. Top with feta cheese and the sweet crunchy almonds.
Make it a dinner salad:
- Add about a cup of chickpeas, a simple cooked protein (I’m a huge fan of this mustard-maple glazed baked salmon)
- Stir in some cooked grains or tiny pasta such as orzo, pearl couscous or farro.
Broccoli Cauliflower Salad with Sweet-Salty Almonds
This broccoli cauliflower salad recipe is my ideal fridge stash — it's fresh, vibrant, and crisp times ten! Toss chopped raw broccoli, cauliflower, and shredded kale in a light, tangy apple cider vinaigrette sweetened with maple syrup. For a sweet-salty finishing touch, top the salad with feta cheese, and outrageously snack-worthy crunchy glazed almonds.
Ingredients
Apple Cider Vinaigrette
- ½ cup apple cider vinegar, or white wine vinegar
- ⅓ cup olive oil, or neutral oil such as grapeseed
- 3 tablespoons maple syrup, or honey
- 1 teaspoon Dijon mustard
- 1 grated or finely chopped garlic clove
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
Sweet-Salty Nuts
- 1 cup whole unsalted almonds, or raw cashews
- 2 tablespoons light brown sugar
- 2 tablepoons water
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- 2 tablespoons white sesame seeds
Salad
- 4 cups fresh broccoli florets, about 3/4 pound trimmed bunch of broccoli or 12-ounce bag of fresh broccoli florets
- 4 cups fresh cauliflower, from ½ a head, or a 12-ounce bag of fresh cauliflower florets
- 3 cups shredded kale leaves, about 1 bunch
- ⅓ cup chopped green onions, about 3-4 green onions
- 1 cup crumbled feta cheese
Instructions
Make the vinaigrette
- Shake ½ cup apple cider vinegar, ⅓ cup olive oil, 3 tablespoons maple syrup, 1 teaspoon Dijon mustard, 1 grated or finely chopped garlic clove, 1 teaspoon kosher salt, and fresh black pepper to taste in a jar with a lid, or whisk in a small bowl until emulsified. The dressing will keep up to 5 days in the refrigerator.
Make the nuts
- Put the almonds or cashews (or a mixture of both) in a medium skillet (8-10 inches). Place the pan over medium heat until the almonds begin to toast, 2-3 minutes. Stir in the brown sugar, water, salt, and cayenne (it will sizzle). Cook until the water is evaporated, stirring frequently. Transfer the nuts to a plate to cool and harden.
Make the salad
- Chop the broccoli and cauliflower florets into small ½-1-inch pieces. You can also pulse them very briefly in a food processor, but don't overdo it. Transfer to a large bowl. Add the kale and green onions to the bowl and toss together.
- Pour the dressing over the vegetables and toss until they're evenly coated. If you have time, let the salad sit 15-30 minutes to marinate. Taste the salad and add more salt, if needed. To serve, crumble the feta cheese over the salad and top with the nuts.
Karen’s Notes and Tips
- The dressed salad will keep 4-5 days, refrigerated. Add the nuts just before serving. Store them covered at room temperature to keep them crisp.
- If you’re using pre-cut vegetables, be sure to chop them as directed in the recipe — see my photo above for reference.
- If your kitchen is humid, the glazed nuts might not crisp up completely. Spread them in a single layer on a baking sheet and place in a 250-degree oven to dry them out, about 20 minutes.
Nutrition
Calories: 311kcal | Carbohydrates: 19g | Protein: 9g | Fat: 23g | Saturated Fat: 5g | Sodium: 832mg | Potassium: 513mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1208IU | Vitamin C: 72mg | Calcium: 227mg | Iron: 2mg
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.