Ingredients1 h 15 m servings 125 cals
- Mix broccoli, cauliflower, red bell pepper, onion, and pumpkin seeds in a large bowl.
- Whisk mayonnaise, yogurt, red wine vinegar, palm sugar, Dijon mustard, and salt together in a separate bowl; drizzle over the broccoli mixture and toss to coat.
- Cover bowl with plastic wrap and refrigerate 1 to 2 hours before serving.
Per Serving: 125 calories; 8.3 g fat; 10.4 g carbohydrates; 3.9 g protein; 6 mg cholesterol; 251 mg sodium. Full nutrition
ReviewsRead all reviews 9
Great way to use up some fresh broccoli and cauliflower. The dressing on this is delicious. Although I'm not sure what coconut palm sugar is, so I just used regular granulated sugar. I didn't...
This recipe was so good i made it two days in a row!!:-) The First day I prepared this dish with Coleslaw dressing instead of Greek yogurt..Today i made the dish with a store brand mayo and st...
Great recipe that holds up well for pot lucks. I couldn't find pepitas either, so just used a trail mix that also had cranberries with nuts and sunflower seeds. I upped the mustard a little, a...
I love this salad! And a simple but tasty dressing that I now often make! Thank you!!
Delicious vegetable salad. The red pepper add a wonderful sweetness. I used agave syrup instead of sugar, and I didn't have any unsweetened yogurt on hand so substituted sour cream. Delicious!
This is good! I like broccoli salad anyway, so it was very similar. I didn't use pumpkin seeds as I couldn't find them in the supermarket and prefer sunflower seeds so I used those for the crunc...
I made this exactly as instructed and it was great. A friend even asked for the recipe. I will definitely make this again.