Broccoli Cauliflower Pepita Salad


This is my homemade twist on the traditional broccoli salad. Pepitas (pumpkin seeds) give this salad a nutty, chewy-crunch, and the light, bright-tasting dressing accents the hearty veggie mix. A favorite at picnics and potlucks!

Prep Time:
15 mins
Additional Time:
1 hrs
Total Time:
1 hrs 15 mins
10 servings


  • 3 cups coarsely diced broccoli

  • 3 cups coarsely diced cauliflower

  • 1 red bell pepper, diced

  • ½ cup diced onion

  • ½ cup shelled roasted pumpkin seeds (pepitas)

  • ½ cup light mayonnaise

  • ½ cup plain nonfat Greek yogurt

  • 2 tablespoons red wine vinegar

  • 2 tablespoons coconut palm sugar

  • 1 teaspoon Dijon mustard

  • ½ teaspoon salt


  1. Mix broccoli, cauliflower, red bell pepper, onion, and pumpkin seeds in a large bowl.

  2. 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.

  3. Cover bowl with plastic wrap and refrigerate 1 to 2 hours before serving.

Nutrition Facts (per serving)

125 Calories
8g Fat
10g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 125
% Daily Value *
Total Fat 8g 11%
Saturated Fat 2g 9%
Cholesterol 6mg 2%
Sodium 251mg 11%
Total Carbohydrate 10g 4%
Dietary Fiber 2g 8%
Total Sugars 6g
Protein 4g
Vitamin C 53mg 267%
Calcium 28mg 2%
Iron 2mg 8%
Potassium 280mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.