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Roasted Broccoli and Cauliflower Salad with Bacon and Creamy Dressing

A savory vegetable salad with a creamy mayonnaise and Dijon dressing, sunflower seeds and red onion give this salad a tangy crunch, and bacon brings it to the next level. Tons of flavor and easy to make. Perfect for a barbecue side. 

Course Salad, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 People


  • 1 head broccoli
  • 1 head cauliflower
  • 1/3 cup sunflower seeds
  • 6 slices thick cut bacon
  • 1 small red onion
  • 1 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 1 tbsp apple cider vinegar
  • Juice from 1/2 lemon


  1. Preheat the oven to 425.
  2. Cut the broccoli and cauliflower heads into small florets. Toss in olive oil, then season generously with salt and pepper. Spread evenly onto a baking sheet.
  3. Bake at 425 for 20-25 minutes or until just barely fork tender and slightly crispy.
  4. While the broccoli and cauliflower are baking, halve, peel, and dice the onion.
  5. Cut the bacon into thin strips and cook in a pan over medium heat until crispy. Drain on a paper towel to remove any excess grease and then roughly chop or crumble.
  6. Make the dressing: in a medium bowl, combine mayonnaise, Dijon, and vinegars. Whisk to combine. Add the lemon juice, then salt and pepper to taste.
  7. In a large bowl, combine the roasted broccoli and cauliflower, bacon, onion, and sunflower seeds. Pour the dressing over the top and mix until everything is evenly coated. Keep refrigerated before serving.

Recipe Notes

If you prefer a slightly healthier version, plain Greek yogurt makes an excellent substitute for mayonnaise.