Broccoli Cauliflower Pepita Salad
Ingredients1 h 15 m servings 125
- 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 10.4 3.9 6 251 Full nutrition
ReviewsRead all reviews 11
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...
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...
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...
A very nice recipe. I added bacon to make it even better! Also, lightly blanched broccoli and cauliflower to bring out the flavors.
Used less mayonnaise, I didn’t have plain yoghurt, but cherry yoghurt used instead, as well as regular mustard and brown sugar. I used a mixture of pumpkin and dried cranberry seeds. Loved it! ...