Broccoli Cauliflower Pepita Salad recipe

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Ingredients

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

Nutrition Info

125.1 calories
carbohydrate: 10.4 g
cholesterol: 6.4 mg
fat: 8.3 g
fiber: 2.1 g
protein: 3.9 g
saturatedFat: 1.7 g
servingSize: -
sodium: 250.6 mg
sugar: 5.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

10 servings

Recipe Note

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!

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