Purple Cauliflower & Broccoli Raisin Salad

Why You’ll Love This Recipe

This salad is a bold upgrade from the traditional broccoli raisin salad, offering not just a pop of color but also more texture and flavor. It’s easy to make, packed with fiber, antioxidants, and healthy fats, and holds up well in the fridge for days. Whether you’re serving it at a gathering or enjoying it as a quick make-ahead lunch, it’s a crunchy, sweet-savory blend you’ll want to make again and again.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Purple cauliflower, chopped into small florets
• Broccoli, chopped into small florets
• Red onion, finely diced
• Raisins or golden raisins
• Sunflower seeds or sliced almonds (toasted)
• Greek yogurt or mayonnaise (or a mix)
• Apple cider vinegar
• Honey or maple syrup
• Dijon mustard (optional, for tang)
• Salt
• Black pepper

Directions

1. In a large bowl, combine the chopped purple cauliflower, broccoli, red onion, raisins, and seeds or nuts.
2. In a separate bowl, whisk together the Greek yogurt or mayonnaise, apple cider vinegar, honey or maple syrup, Dijon mustard (if using), salt, and pepper until smooth.
3. Pour the dressing over the vegetables and mix until everything is evenly coated.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Toss again before serving and adjust seasoning if needed.

Servings and timing

This recipe serves 6 and takes about 20 minutes to prepare, plus optional chilling time.

Variations

• Vegan version: Use vegan mayo or plant-based yogurt and maple syrup instead of honey.
• Bacon boost: Add crispy bacon bits for a smoky, savory crunch.
• Fruit swap: Use dried cranberries or chopped dried apricots instead of raisins.
• Extra crunch: Add chopped celery or shredded carrots.
• Cheesy twist: Stir in crumbled feta or shredded cheddar cheese.
• Spicy option: Add a pinch of chili flakes or a dash of hot sauce to the dressing.

Storage/Reheating

Store the salad in an airtight container in the refrigerator for up to 4 days. Stir before serving, as the dressing may settle. This salad is best served cold or at room temperature—no reheating needed.

FAQs

Can I use regular cauliflower instead of purple?

Yes, white or orange cauliflower works just as well, but purple adds visual appeal and extra antioxidants.

Do I need to blanch the vegetables?

No, raw cauliflower and broccoli add great crunch. If you prefer softer veggies, you can blanch them briefly and cool before using.

Is this salad sweet or savory?

It’s a balanced mix of both—slightly sweet from the raisins and dressing, and savory from the seeds and onion.

Can I make this ahead of time?

Absolutely! It actually tastes better after sitting for a few hours as the flavors develop.

What’s the best substitute for Greek yogurt?

Sour cream, plain yogurt, or mayonnaise all work well depending on your taste preference.

Are there any nut-free options?

Yes, use sunflower seeds or roasted pumpkin seeds instead of nuts.

Can I add protein to make it a meal?

Yes, try adding shredded chicken, hard-boiled eggs, or chickpeas for a protein boost.

How do I keep the salad from getting soggy?

Make sure your vegetables are dry before mixing and don’t overdress—add more only if needed after chilling.

Can I use pre-cut veggies?

Yes, store-bought broccoli and cauliflower florets can save time—just chop them smaller if needed.

What pairs well with this salad?

It pairs wonderfully with grilled meats, sandwiches, or as a colorful side to soups or grain bowls.

Conclusion

Purple Cauliflower & Broccoli Raisin Salad is a refreshing, crunchy, and colorful take on a classic side dish. Bursting with texture, flavor, and nutrients, it’s the perfect salad for any season. Whether you’re making it for a gathering or meal-prepping for the week, this dish delivers both visual appeal and taste in every bite.

Purple Cauliflower & Broccoli Raisin Salad

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Purple Cauliflower & Broccoli Raisin Salad is a vibrant, crunchy, sweet-savory salad made with colorful raw vegetables, toasted seeds, and a creamy dressing. It’s a refreshing, make-ahead side dish perfect for potlucks or healthy lunches.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes (+30 minutes chilling)
• Yield: 6 servings
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cups purple cauliflower, chopped into small florets
• 2 cups broccoli, chopped into small florets
• 1/4 cup red onion, finely diced
• 1/3 cup raisins or golden raisins
• 1/4 cup sunflower seeds or sliced almonds, toasted
• 1/2 cup Greek yogurt or mayonnaise (or a mix)
• 1 tbsp apple cider vinegar
• 1 tbsp honey or maple syrup
• 1 tsp Dijon mustard (optional)
• 1/4 tsp salt
• 1/4 tsp black pepper

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Instructions

1. In a large bowl, combine the purple cauliflower, broccoli, red onion, raisins, and toasted seeds or nuts.
2. In a separate bowl, whisk together the Greek yogurt or mayonnaise, apple cider vinegar, honey or maple syrup, Dijon mustard (if using), salt, and pepper until smooth.
3. Pour the dressing over the vegetable mixture and toss until well coated.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Before serving, stir the salad again and adjust seasoning if needed.

Notes

• For softer veggies, blanch the cauliflower and broccoli briefly and cool before using.
• This salad can be made a day ahead—it tastes better after chilling.
• To make it vegan, use plant-based yogurt or vegan mayo and maple syrup.

Nutrition

• Serving Size: 1 cup
• Calories: 180
• Sugar: 8g
• Sodium: 200mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 17g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 5mg