This easy and delicious Pioneer Woman Broccoli Cauliflower Salad is the perfect side dish for any meal. Grilled vegetables are tossed in a creamy, tangy dressing, then topped with crunchy sunflower seeds and sweet blueberries. It’s a simple, nutritious, and flavorful dish that can be easily customized with your favorite ingredients!
Ingredients Needed
For the salad:
- 1 medium crown broccoli, broken into large florets
- 1 medium cauliflower, broken into large florets
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup arugula
- 1/2 cup dried blueberries, plus extra for garnish
- 1/4 cup pickled red onions, plus extra for garnish
- 2 tablespoons sunflower seeds, plus extra for garnish
For the dressing:
- 2/3 cup mayonnaise (5.3 oz)
- 1/3 cup Greek yogurt (2.6 oz)
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- Zest and juice of 1 lemon
- Pinch kosher salt
- Pinch freshly ground black pepper
How To Make Broccoli Cauliflower Salad
- Preheat the Grill: Preheat your grill to medium-high heat.
- Prepare the Vegetables: Toss the broccoli and cauliflower florets in olive oil, then sprinkle with kosher salt and freshly ground black pepper.
- Grill the Vegetables: Using tongs, carefully place the broccoli and cauliflower on the grill. Cook for 8 to 10 minutes, turning as needed, until the vegetables are tender and well-charred. Remove from the grill and set aside in a bowl.
- Make the Dressing: In a small bowl, mix together mayonnaise, Greek yogurt, chopped dill, chopped parsley, lemon zest, and lemon juice. Season with a pinch of kosher salt and freshly ground black pepper.
- Assemble the Salad: Spread the dressing onto a large platter, leaving a well in the center. Add arugula, dried blueberries, pickled red onions, and sunflower seeds to the bowl with the grilled vegetables. Stir to combine.
- Serve: Transfer the vegetable mixture into the well on the platter. Garnish with extra blueberries, pickled red onions, and sunflower seeds. Serve immediately and enjoy!
Recipe Tips
- Grill the Vegetables Carefully: Make sure to turn the broccoli and cauliflower often while grilling to avoid burning and to get an even char. This adds great flavor and texture to the salad.
- Use Fresh Ingredients: Fresh dill and parsley really make a difference in the dressing’s flavor. Don’t skip these herbs for a bright, fresh taste.
- Customize the Toppings: You can switch up the toppings like adding roasted nuts or fresh fruit, such as apples or grapes, to make the salad even more unique.
- Don’t Overcook the Vegetables: Grill the broccoli and cauliflower until they’re tender but still have a little crunch. Overcooking can make them too soft and soggy.
- Chill the Salad Before Serving: Let the salad sit in the fridge for 15 to 20 minutes before serving. This helps the flavors meld together and makes the salad extra refreshing.
How To Store & Reheat Leftovers
- Refrigerate: Allow the leftover broccoli cauliflower salad to cool to room temperature before storing it in an airtight container. It can be kept in the fridge for up to 3 days.
- Reheating: Reheat leftover broccoli cauliflower salad by gently warming it in a pan over low heat for 2-3 minutes.
Nutrition Facts
Serving Size: 1 cup (approximately 150g)
- Calories: 130
- Total Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 5mg
- Sodium: 240mg
- Potassium: 170mg
- Total Carbohydrate: 4g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 1g
More Pioneer Woman Recipes:
Pioneer Woman Broccoli Cauliflower Salad
Description
This easy and delicious Pioneer Woman Broccoli Cauliflower Salad is the perfect side dish for any meal. Grilled vegetables are tossed in a creamy, tangy dressing, then topped with crunchy sunflower seeds and sweet blueberries. It’s a simple, nutritious, and flavorful dish that can be easily customized with your favorite ingredients!
Ingredients
For the salad:
For the dressing:
Instructions
- Preheat the Grill: Preheat your grill to medium-high heat.
- Prepare the Vegetables: Toss the broccoli and cauliflower florets in olive oil, then sprinkle with kosher salt and freshly ground black pepper.
- Grill the Vegetables: Using tongs, carefully place the broccoli and cauliflower on the grill. Cook for 8 to 10 minutes, turning as needed, until the vegetables are tender and well-charred. Remove from the grill and set aside in a bowl.
- Make the Dressing: In a small bowl, mix together mayonnaise, Greek yogurt, chopped dill, chopped parsley, lemon zest, and lemon juice. Season with a pinch of kosher salt and freshly ground black pepper.
- Assemble the Salad: Spread the dressing onto a large platter, leaving a well in the center. Add arugula, dried blueberries, pickled red onions, and sunflower seeds to the bowl with the grilled vegetables. Stir to combine.
- Serve: Transfer the vegetable mixture into the well on the platter. Garnish with extra blueberries, pickled red onions, and sunflower seeds. Serve immediately and enjoy!
Notes
- Grill the Vegetables Carefully: Make sure to turn the broccoli and cauliflower often while grilling to avoid burning and to get an even char. This adds great flavor and texture to the salad.
- Use Fresh Ingredients: Fresh dill and parsley really make a difference in the dressing’s flavor. Don’t skip these herbs for a bright, fresh taste.
- Customize the Toppings: You can switch up the toppings like adding roasted nuts or fresh fruit, such as apples or grapes, to make the salad even more unique.
- Don’t Overcook the Vegetables: Grill the broccoli and cauliflower until they’re tender but still have a little crunch. Overcooking can make them too soft and soggy.
- Chill the Salad Before Serving: Let the salad sit in the fridge for 15 to 20 minutes before serving. This helps the flavors meld together and makes the salad extra refreshing.
Pioneer Woman Broccoli Cauliflower Salad