Crunchy Broccoli Cauliflower Salad with Pine Nuts
This vibrant broccoli and cauliflower salad combines raw crunchy florets with sweet dried cranberries and toasted pine nuts. Tossed in a light, tangy maple-lemon dressing, it makes a quick and refreshing side dish for holiday gatherings, potlucks, or weeknight dinners. It is easy to prepare in under twenty minutes and offers a delightful balance of sweet and savory flavors.
For the Salad
- 2 cups raw broccoli florets
- 2 cups raw cauliflower florets
- 2 medium carrots shredded
- ½ medium red onion diced, optional
- ½ cup dried cranberries
- ½ cup pine nuts toasted
For the Dressing
- 3 tbsp light mayonnaise
- 2 tbsp sour cream or Greek yogurt
- 1 tbsp maple syrup or honey
- 2-3 tbsp fresh lemon juice
- salt and black pepper to taste
Chop the broccoli and cauliflower into bite-sized florets, finely dice half a medium red onion, and shred the carrots.
Toast the pine nuts in a dry skillet over medium heat for 3 minutes, stirring frequently, until golden brown.
In a large bowl, combine the broccoli, cauliflower, carrots, cranberries, and toasted pine nuts.
In a separate small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), maple syrup (or honey), and lemon juice. Adjust sweetness to preference, then season with salt and pepper.
Pour the dressing over the salad and toss well to evenly coat all ingredients.
- For a healthier alternative, substitute the mayonnaise and sour cream with Greek yogurt or use only sour cream in the dressing.