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This favorite Broccoli and Cauliflower Salad has Feta, red onion, and a tasty Tarragon Vinaigrette, or leave out the tarragon if you prefer! But don’t skip the creamy Feta that adds so much flavor to this interesting salad!
PIN Broccoli and Cauliflower Salad to try it later!
This Broccoli and Cauliflower Salad has a dressing with that distinctive tarragon flavor that I like so much. I remember when I first tried fresh tarragon, and how much I loved the interesting flavor. And tarragon is one of the first herbs that shows up in the spring.
But through the years I’ve realized not everyone likes the slightly anise flavor of this herb. So let me be clear that you can skip the tarragon completely in the dressing for this tasty salad (or use another type of herb.)It will still taste great! And this is a perfect salad for spring when many summer vegetables aren’t available yet.
When we made the broccoli and cauliflower salad recently to update the photos, Kara and I couldn’t help adding creamy Feta cheese And OH MY, what a great addition that was. Of course the Feta is optional, but if you like Feta I hope you use some. And both broccoli and cauliflower are cruciferous vegetables that are loaded with nutrients, right? I’m reminding you about this healthy salad for my Friday Favorites pick this week, and I hope you try it as a new idea for a think-outside-the-box salad!
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)
What does fresh Tarragon taste like?
The flavor of fresh tarragon is somewhat similar to the flavor of fresh basil, but tarragon has more more licorice flavor. If you like fennel, you might like Tarragon, but if it doesn’t sound like your thing, use another herb of your choice. Or make the Broccoli and Cauliflower Salad without any herbs in the dressing and it will still be delicious.
Do you need both broccoli and cauliflower in this Salad?
Although we loved this salad with a combination of broccoli and cauliflower, I think you could make a delicious variation with only one vegetable if that’s what you prefer. But please don’t skip the Feta!
Will the finished salad with broccoli and cauliflower keep in the fridge?
Leftovers of this salad will keep in the fridge for a day or two, but of course it’s best when it’s freshly made.
How low in carbs is the Broccoli Cauliflower Salad?
This tasty side-dish salad has about 9 net carbs per serving with 8 grams of protein if you use the Feta.
How to Make Broccoli and Cauliflower Salad:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Bring a pot of water to a boil while you cut up broccoli and cauliflower.
- When water boils, add the cauliflower and cook 1 minute.
- Then add the broccoli and cook 2-3 minutes more, just until veggies are barely starting to get tender.
- When veggies are done, drain in a colander placed in the sink. Let them drain well, or pat dry with paper towels if you’re in a rush.
- While veggies cool, chop the red onion and crumble the Feta, zest and juice the lemon, and whisk together dressing ingredients.
- When broccoli and cauliflower is at room temperature, toss with desired amount of dressing.
- Then gently mix in the red onion.
- Carefully fold in the Feta cheese and season salad to taste with salt and fresh-ground black pepper.
- Serve the salad at room temperature, and enjoy!
Make it a Low-Carb Meal:
This Broccoli and Cauliflower Salad would taste great with one of these main dishes:
Want more ideas for fresh Tarragon?
Check out Cooking with Fresh Tarragon for lots more ideas for using this interesting spring herb!
Ingredients
- 4 cups bite-sized broccoli flowerets
- 4 cups bite-sized cauliflower flowerets
- 1/2 red onion, chopped small
- 1 cup crumbled Feta cheese (more or less to taste)
- 4 T olive oil
- 1/4 cup mayo
- zest from one lemon
- 3 T fresh lemon juice
- 1 T Dijon mustard
- 2 tsp. chopped fresh tarragon (see notes)
- 1 tsp. Spike Seasoning (see notes)
- salt and fresh ground black pepper to taste
Instructions
- Bring a pot of lightly salted water to a boil while you cut up broccoli and cauliflower into bite-sized pieces.
- When water boils, add the cauliflower and cook 1 minute.
- Then add the broccoli and cook 2-3 minutes more, just until veggies are barely starting to get tender. (Test a piece with a fork.)
- When veggies are done, drain in a colander placed in the sink. Let them drain well, or pat dry with paper towels if you’re in a rush.
- While veggies drain and come to room temperature, chop the red onion and crumble the Feta.
- Zest the lemon and squeeze the juice.
- Chop the fresh tarragon, or other herbs of your choice.
- Whisk together the olive oil, mayo, lemon zest, lemon juice, Dijon, chopped tarragon, Spike Seasoning (affiliate link), and salt and pepper to make the dressing.
- When broccoli and cauliflower is at room temperature, toss with desired amount of dressing.
- Then gently mix in the red onion.
- Carefully fold in the Feta cheese and season salad to taste with salt and fresh-ground black pepper.
- Serve salad at room temperature.
- Leftovers of the Broccoli and Cauliflower Salad will keep in the fridge for a day or two, but the salad is best when it’s freshly made.
Notes
You can omit tarragon or use another herb of your choice if you’re not a fan of tarragon.
If you don’t have Spike Seasoning (affiliate