This Creamy Broccoli Cauliflower Salad is a refreshing, nutrient-packed dish that’s as satisfying as it is wholesome.
Packed with fiber-rich veggies, plant-based protein from Greek yogurt, and heart-healthy fats from pumpkin seeds, it’s low in carbs and naturally light.
Quick, easy, and versatile, it’s perfect for weeknight meals, meal prep, or a healthy side anytime.
25-Minute Creamy Broccoli Cauliflower Salad
Equipment
- 1 Medium Saucepan with Steamer Insert
- 1 large mixing bowl
- 1 Grater (for carrot and Parmesan)
- Measuring cups and spoons
- Knife and cutting board
- Spoon or Spatula for Mixing
Ingredients
- 1 medium head broccoli chopped into florets
- 1 medium head cauliflower chopped into florets
- 1 large carrot peeled and grated
- ⅓ cup grated Parmesan cheese
- 1 ½ cups full-fat plain Greek yogurt
- 2 –3 garlic cloves minced
- 1 teaspoon dried oregano
- ¼ cup pumpkin seeds
- Sea salt to taste
- Black pepper to taste
Instructions
- Prepare the Vegetables: Start by thoroughly washing the broccoli and cauliflower under cold running water to remove any dirt or impurities. Pat them dry with a kitchen towel. Cut the broccoli and cauliflower into bite-sized florets, making sure they are roughly uniform in size for even cooking. Peel the carrot and grate it finely using a box grater or a food processor. Set the vegetables aside in separate bowls for easy access.
- Steam the Broccoli and Cauliflower: Fill a medium saucepan with about 1 inch of water and place a steamer basket inside. Bring the water to a gentle boil over medium-high heat. Once boiling, carefully add the broccoli and cauliflower florets to the steamer basket. Cover the saucepan with a tight-fitting lid to trap the steam. Reduce the heat to medium and let the vegetables cook for approximately 5 minutes. Check for doneness by piercing a floret with a fork—it should be tender but still crisp, retaining a vibrant green and white color. Avoid overcooking, as you want the vegetables to keep their crunch.
- Prepare the Creamy Yogurt Dressing: While the vegetables are steaming, grab a large mixing bowl. Add the Greek yogurt, minced garlic, dried oregano, a pinch of sea salt, and freshly ground black pepper. Using a spoon or spatula, mix the ingredients thoroughly until the dressing is smooth and evenly combined. Taste and adjust the seasoning if needed. This creamy dressing forms the flavorful base of your salad and complements the roasted crunch of the veggies.
- Combine Vegetables with the Dressing: Once the broccoli and cauliflower are steamed to perfection, carefully remove them from the steamer and let them cool for a few minutes. Transfer the florets into the mixing bowl with the yogurt dressing. Add the grated carrot and grated Parmesan cheese. Using a gentle folding motion, mix all the ingredients together until every piece of broccoli, cauliflower, and carrot is coated in the creamy dressing. Ensure the Parmesan is evenly distributed, adding a subtle nutty flavor to the salad.
- Add the Crunchy Topping: Measure out the pumpkin seeds and sprinkle them over the top of the salad.The seeds add a satisfying crunch and provide healthy fats and protein. You can lightly toast the pumpkin seeds in a dry skillet for a minute or two to enhance their flavor, but this step is optional.
- Taste and Adjust Seasoning: Give the salad a final taste test. Add additional salt, pepper, or oregano if needed, ensuring the flavors are balanced. The combination of creamy yogurt, savory Parmesan, and fresh, crunchy vegetables should be harmonious and well-rounded.
- Serve and Enjoy: Transfer the salad to a serving bowl or plate. This salad can be enjoyed warm, at room temperature, or chilled from the fridge.It pairs beautifully with grilled proteins, sandwiches, or as a standalone light meal. Store any leftovers in a sealed container in the refrigerator for up to 5 days. Note that freezing is not recommended, as the texture of the yogurt and vegetables may change.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days; the flavors meld beautifully over time.
- Freezing is not recommended, as the yogurt dressing may separate and the texture of the vegetables may become mushy.
- Feel free to chop the vegetables smaller or larger depending on your preference for bite size and texture.
- Add more fresh vegetables such as cucumbers, cherry tomatoes, or celery for added crunch and color.
- You can lightly toast pumpkin seeds before sprinkling for a nuttier flavor and extra crunch.
- Serve the salad warm, chilled, or at room temperature for maximum versatility.
Chef’s Secrets For Perfect Flavor
The secret to a perfectly balanced creamy broccoli cauliflower salad lies in timing and seasoning.
Make sure to steam the vegetables until they are tender but still crisp—overcooked broccoli or cauliflower can become mushy and lose its vibrant color.
Always use full-fat Greek yogurt for a rich, creamy texture that complements the Parmesan.
Freshly minced garlic and high-quality Parmesan elevate the flavor, giving the salad a savory depth.
Toasting the pumpkin seeds lightly before topping adds a nutty aroma and enhances the overall texture.
Lastly, gently folding the salad instead of stirring vigorously keeps the florets intact while ensuring even coating with the dressing.
Serving Suggestions For Every Occasion
This salad is incredibly versatile and can complement many meals.
Serve it as a refreshing side alongside grilled chicken, baked fish, or roasted tofu for a protein-packed lunch or dinner.
It also works beautifully as a stand-alone light meal, perfect for a quick office lunch or picnic.
For a more substantial dish, consider adding cooked quinoa, chickpeas, or avocado slices.
Garnish with a sprinkle of paprika or fresh herbs such as parsley or dill to elevate the presentation and flavor.
It’s also an excellent choice for potlucks, family gatherings, or healthy meal prep for the week.
Storage Tips To Maintain Freshness
To keep your creamy broccoli cauliflower salad fresh, transfer it into a tightly sealed container immediately after preparation.
Store in the refrigerator and consume within 5 days for optimal taste and texture.
Avoid freezing, as the yogurt dressing may separate and the vegetables can lose their firmness.
If storing for a few hours, keep the pumpkin seeds separate and sprinkle them on just before serving to maintain their crunch.
When reheating, gently warm only the portion you plan to eat, or enjoy the salad cold for the best balance of flavors and texture.
Frequently Asked Questions
1. Can I use low-fat yogurt instead of full-fat?
Yes, low-fat or non-fat Greek yogurt can be used, but the salad may be slightly less creamy and rich. Full-fat yogurt provides a more indulgent texture and helps balance the flavors of the Parmesan and garlic.
2. Can I prepare this salad in advance?
Absolutely! You can steam the vegetables and prepare the dressing ahead of time. Assemble the salad a few hours before serving and keep it refrigerated. For best texture, add the pumpkin seeds just before serving.
3. Can I add other vegetables to this salad?
Yes, this salad is very versatile. Try adding cucumbers, cherry tomatoes, bell peppers, or celery for extra color, crunch, and nutrients. Just ensure the added vegetables complement the creamy dressing without making the salad watery.
4. Is this salad suitable for meal prep?
Yes, it’s an excellent meal-prep option. Portion it into individual containers for lunches or as a side for dinner. Just keep the pumpkin seeds separate until ready to eat to maintain their crunch.
5. Can I make this salad vegan or dairy-free?
Yes, you can substitute Greek yogurt with plant-based yogurt alternatives like coconut or almond yogurt and replace Parmesan with a vegan cheese or nutritional yeast. The texture and flavor will be slightly different but still delicious.
