Broccoli Cauliflower Salad

This quick and easy Broccoli and Cauliflower Salad is fresh, flavorful, and perfect for any occasion. Made with just a few simple ingredients, this salad is ready to enjoy in minutes. It is great as a side dish, lighter meal, or appetizer!

Ingreadient

• 2 cups broccoli florets (blanched and chopped)
• 2 cups cauliflower florets (blanched and chopped)
• ½ cup cherry tomatoes (halved)
• ¼ cup red onion (finely chopped)
• ¼ cup bell pepper (any color, finely chopped)
• ¼ cup carrots (grated)
• ¼ cup dried cranberries or raisins
• ¼ cup chopped almonds or walnuts (optional)
• 2 tbsp fresh parsley or cilantro (chopped for garnish)
• ½ cup Greek yogurt
• 2 tbsp lemon juice
• 1 tbsp honey or maple syrup (adjust to taste)
• 1 clove garlic (minced)
• salt and black pepper (to taste)

Step by step

1. Start by blanching the broccoli and cauliflower florets. Bring a large pot of water to a boil and prepare a bowl of ice water. Place the broccoli and cauliflower florets in the boiling water for 2 to 3 minutes until they turn bright green and white. Quickly transfer them to the ice water to stop the cooking process. Drain and chop them into bite-sized pieces. Set aside.
2. In a large salad bowl, combine the blanched and chopped broccoli and cauliflower with the cherry tomatoes, red onion, bell pepper, grated carrots, dried cranberries (or raisins), and chopped nuts (if using).
3. In a separate bowl, prepare the dressing by mixing together the Greek yogurt, lemon juice, honey, minced garlic, salt, and black pepper. Taste and adjust the sweetness and seasoning to your preference.
4. Pour the dressing over the salad ingredients in the large bowl.
5. Gently toss everything together until the salad is evenly coated with the dressing.
6. Cover the salad bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
7. Before serving, garnish with fresh parsley or cilantro.
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