Broccoli Cauliflower Pepita Salad

Broccoli Cauliflower Pepita Salad is a fresh, crunchy salad with pepitas, cranberries, and a light vinaigrette.

Broccoli Cauliflower Pepita Salad introduction

This Broccoli Cauliflower Pepita Salad mixes raw broccoli and cauliflower for a crisp bite and nutty pepitas for crunch.
It is quick to toss and makes a bright side dish or light main meal.

If you like simple broccoli salads, you might also enjoy a similar recipe like this broccoli apple salad for more ideas.

Broccoli Cauliflower Pepita Salad why make this recipe

Make this Broccoli Cauliflower Pepita Salad because it is easy, healthy, and full of texture.
It stores well and travels for potlucks or lunches.

• Fast to prepare in 10–15 minutes.
• Good balance of crunchy, sweet, and tangy.
• Nutritious with fiber, vitamins, and healthy fats.

See another simple cold broccoli dish for variety at broccoli apple salad.

Broccoli Cauliflower Pepita Salad how to make Broccoli Cauliflower Pepita Salad

To make Broccoli Cauliflower Pepita Salad, chop the vegetables, mix the add-ins, whisk the dressing, and toss.
Follow the ingredient list and the directions below for an easy result.

Broccoli Cauliflower Pepita Salad Ingredients :

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1/2 cup pepitas (pumpkin seeds)
• 1/4 cup red onion, chopped
• 1/4 cup dried cranberries
• 1/4 cup feta cheese (optional)
• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• Salt and pepper to taste

Broccoli Cauliflower Pepita Salad Directions :

1. In a large bowl, combine the broccoli and cauliflower florets.
2. Add the pepitas, red onion, dried cranberries, and feta cheese if using.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine.
5. Serve immediately or chill in the refrigerator for 30 minutes before serving for best flavor.

Broccoli Cauliflower Pepita Salad how to serve Broccoli Cauliflower Pepita Salad

Serve this Broccoli Cauliflower Pepita Salad chilled or at room temperature.
It works well next to grilled chicken, fish, or as part of a buffet.

• Spoon onto a platter for guests.
• Add extra pepitas on top for crunch.
• Pair with crusty bread or grain bowls.

Broccoli Cauliflower Pepita Salad how to store Broccoli Cauliflower Pepita Salad

Store Broccoli Cauliflower Pepita Salad in an airtight container in the fridge.
It keeps well for 3–4 days, though pepitas stay crunchiest if added just before serving.

• Keep dressing separate if you want extra crunch later.
• Stir well before serving if chilled.

Broccoli Cauliflower Pepita Salad tips to make Broccoli Cauliflower Pepita Salad

• Cut florets small so they are easy to eat.
• Toast pepitas briefly for extra flavor.
• Taste the dressing and adjust salt and vinegar to your liking.

Broccoli Cauliflower Pepita Salad variation

• Add chopped apple for sweetness.
• Swap cranberries for raisins or chopped dates.
• Use lemon juice instead of apple cider vinegar for a different tang.

Broccoli Cauliflower Pepita Salad FAQs

Q: Can I make this Broccoli Cauliflower Pepita Salad ahead?
A: Yes. Make it a few hours ahead and chill. Add extra pepitas right before serving for best crunch.

Q: Can I use roasted cauliflower or broccoli?
A: Yes. Roasted florets give a warm, deeper flavor. Cool them first before mixing with cold add-ins.

Q: Where can I buy pepitas for this Broccoli Cauliflower Pepita Salad?
A: You can buy pepitas at many stores or online. Buy it here.

Q: Is feta required for this Broccoli Cauliflower Pepita Salad?
A: No. Feta adds creaminess and salt, but the salad is good without it for a dairy-free option.

Broccoli Cauliflower Pepita Salad

A fresh, crunchy salad with raw broccoli, cauliflower, nutty pepitas, cranberries, and a light vinaigrette.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Salad, Side Dish

Cuisine American

Servings 4 servings

Calories 250 kcal

Ingredients

  

Salad Ingredients

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1/2 cup pepitas (pumpkin seeds) Can be toasted for extra flavor
• 1/4 cup red onion, chopped
• 1/4 cup dried cranberries Can be swapped for raisins or chopped dates
• 1/4 cup feta cheese (optional) Add creaminess and salt

Dressing Ingredients

• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar Can be substituted with lemon juice
• to taste Salt
• to taste Pepper

Instructions

 

Preparation

• In a large bowl, combine the broccoli and cauliflower florets.
• Add the pepitas, red onion, dried cranberries, and feta cheese if using.
• In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper.
• Pour the dressing over the salad and toss gently to combine.
• Serve immediately or chill in the refrigerator for 30 minutes before serving for best flavor.

Notes

Store in an airtight container in the fridge for 3-4 days. For extra crunch, keep pepitas separate and add just before serving.

Keyword Broccoli Salad, Cauliflower Salad, Healthy Salad, Pepita Salad, Vegetarian