Add more veggies to your plate with this delicious Apple Broccoli Cauliflower Salad that’s tossed in a homemade creamy lemony dressing.
let’s talk about this Apple Broccoli Cauliflower Salad!It’s a tasty and easy way to increase your veggie intake.
This Apple Broccoli Cauliflower Salad is hearty enough to meal prep on the weekend and enjoy for 3-4 days after, and it’s an easy and delicious way to add more veggies to your plate. It also makes for a crowd-pleasing salad to serve at a dinner with friends and/or family.
Tossed in a Creamy Lemon Dressing
Not only is this Apple Broccoli Cauliflower Salad incredibly tasty, it’s also incredibly nutritious with the fiber and antioxidant-rich ingredients of broccoli, cauliflower and apple as well as healthy fats from the nuts. For nut-free, use sunflower seeds. For egg-free, use an egg-free mayo and for dairy-free omit the feta cheese.
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Apple Broccoli Cauliflower Salad
Add more veggies to your plate with this Apple Broccoli Cauliflower Salad that’s tossed in a creamy, lemony garlic dressing.
Ingredients
- 4–5 cups broccoli florets, chopped into bites size pieces (10–12 ounce bag)
- 2 1/2–3 cups cauliflower florets, chopped into bite size pieces (10 ounce bag)
- 1 medium apple, diced (1 1/2 – 2 cups)
- 1/2 small red onion, diced (1/2 cup)
- 2 celery ribs, diced (1/2 cup)
- 2–3 green onion, thinly sliced (1/3 cup)
- 1/2 cup dried cranberries (Made In Nature No Sugar Cranberries for Whole30)
- 1/2 cup feta cheese, crumbled (omit for dairy-free or Whole30)
- 1/2 cup lightly salted roasted almonds, roughly chopped (may substitute walnuts, pecans, or sunflower seed for nut free, etc.)
For the dressing:
- 1/4 cup olive oil or avocado oil
- 3 tablespoons lemon juice (1 lemon)
- 2 teaspoons honey (use maple syrup for vegan)
- 1 teaspoon garlic powder
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper
- 3/4 cup mayo (use egg-free mayo for vegan)
Instructions
- Make the dressing: in a small bowl combine the oil, lemon juice, honey, garlic powder, salt, and pepper. Whisk until well combined. Add the mayo and continue to whisk until well combine, about 2-3 minutes. Set aside.
- In a large bowl, toss together all of the salad ingredients – broccoli, cauliflower, apple, red onion, celery, green onion, dried cranberries, feta cheese, and almonds or walnuts.
- Add the dressing to the large bowl and toss until well combined. Let salad sit in the fridge for 30 minutes to allow veggies to marinate in the dressing (optional step but recommended)
- Store leftovers in an airtight container in the fridge for up to 4 days.
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Notes
Prep tip: This salad can be prepped a day in advance. Combine the salad ingredient in a bowl except for the almonds. Toss the apple in a little lemon juice before adding to the bowl. About a 1/2 hour before serving add the almonds and the dressing to the bowl and toss until well everything is coated and well-combine.
Nutrition Information
- Serving Size: 1/10 of recipe (1 cup)
- Calories: 250
- Fat: 20 g
- Sodium: 200 mg
- Carbohydrate: 13 g
- (Fiber: 4 g
- Sugar: 7 g)
- Protein: 4 g
Dietary
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Sara Lidke says
So yummy. Going to try. I don’t see apples in the recipe?
Stacie Hassing says
Oh goodness! So sorry about that. Thanks for the catch. The apple has been added 🙂
Joanne Shier says
Your recipes always look amazing but it takes forever to actually get to the recipe having to go through all the advertisements. It would be appreciated if there was a recipe for the dressing rather than promoting Tessemaes dressing. I can’t afford to spend $50 on dressing to be shipped no charge and I don’t even know that they would ship to Canada
Jessica Beacom says
Hi Joanne,
Thanks for your valuable feedback. Advertisements and sponsored content are how we make a living sharing recipes that are – and will always be – 100% free to our readers. I hear what you’re saying about products that are not available to you in which case we do our best to provide substitutions. In this case, mixing olive or avocado oil with a bit of lemon juice and garlic powder (or fresh, minced garlic) will do the trick.
Julie Jurek says
This was so good! I made it for my lunches this week. I’m currently eating day five, which is the last of it, and it’s still pretty fresh tasting! I’m not currently on whole 30 and added a little crumbled blue cheese. 🙂 Will definitely make again!
Lisa Jackson says
If I make this a day ahead of serving, will the apple turn brown?
Jessica Beacom says
Hi Lisa,
No, they won’t. I’ve made it plenty of times and they don’t brown. Though if you’re worried (and need it to look really pretty) I’d suggest tossing the diced apples with a little splash of lemon juice before adding them to the salad just to be sure.
Frances says
There is an apple called Opal that doesn’t turn brown after cutting. Great for salads
Jessica Beacom says
Thanks, Frances! That’s a great tip!
Emmy Nelson says
Made this for Easter dinner today and it was a hit! Used dried cherries instead of cranberries since I had them on hand. Tasty and pretty — thanks for a nice side that’s special for a holiday table.
Jessica Beacom says
This is so great – we’re glad you loved it. Thanks for sharing!
Tammy Christoph says
I can’t tell you the number of times I’ve made this recipe since you first posted it (making tonight as a matter of fact). It is so yummy!!! Perfect compliment to any protein and great for lunches!