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