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Easy Loaded Broccoli Cauliflower Salad – Creamy Crunchy Side Dish

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A fresh and crunchy vegetable salad loaded with crisp broccoli and cauliflower, sharp cheddar cheese, sweet dried cranberries, and toasted sunflower seeds, all tossed in a creamy, tangy dressing. This vibrant salad is perfect for potlucks, picnics, barbecues, or easy make-ahead lunches.

Ingredients

Scale

  • 4 cups broccoli florets, cut into small bite-sized pieces

  • 4 cups cauliflower florets, cut into small bite-sized pieces

  • 1 cup sharp cheddar cheese, shredded

  • 1/2 cup red onion, finely diced

  • 1/2 cup roasted sunflower seeds

  • 1/2 cup dried cranberries

  • 1/2 cup cooked chickpeas, drained, rinsed, and patted dry

  • 1 teaspoon olive oil

  • 1/2 teaspoon smoked paprika

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon salt

  • 3/4 cup mayonnaise

  • 1/4 cup sour cream

  • 1 1/2 tablespoons apple cider vinegar

  • 1 tablespoon honey

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/4 teaspoon garlic powder

Instructions

  • Wash and thoroughly dry the broccoli and cauliflower. Cut them into small bite-sized florets and place them in a large mixing bowl.

  • In a small bowl, toss the chickpeas with the olive oil, smoked paprika, 1/4 teaspoon garlic powder, and 1/4 teaspoon salt.

  • Heat a skillet over medium heat and cook the chickpeas for 6 to 8 minutes, stirring often, until lightly crisp. Let them cool completely.

  • In a medium bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, honey, 1/2 teaspoon salt, black pepper, and 1/4 teaspoon garlic powder until smooth.

  • Add the shredded cheddar cheese, red onion, sunflower seeds, dried cranberries, and cooled chickpeas to the bowl with the broccoli and cauliflower.

  • Pour the dressing over the salad and toss well until all the ingredients are evenly coated.

  • Cover and refrigerate for at least 30 minutes before serving.

  • Stir once more before serving and adjust seasoning if needed.

Notes

  • Cut the broccoli and cauliflower into small pieces for the best texture and easiest serving.

  • Dry the vegetables very well so the dressing stays creamy and does not become watery.

  • For extra crunch, reserve a few sunflower seeds to sprinkle on top just before serving.

  • The salad can be made up to 1 day ahead and stored covered in the refrigerator.

  • Leftovers keep well for up to 3 days in an airtight container in the refrigerator.

Find it online: https://claradelish.com/easy-loaded-broccoli-cauliflower-salad-creamy-crunchy-side-dish/