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Broccoli Cauliflower Pepita Salad

Broccoli Cauliflower Pepita Salad

  • Prep

    15 m
  • Ready In

    1 h 15 m
Sarah O

Sarah O

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 125 kcal
  • 6%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 10.4g
  • 3%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 251 mg
  • 10%

Based on a 2,000 calorie diet

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.
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Reviews

Molly
7

Molly

6/18/2014

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 have the pepita seeds on hand, so I subbed sunflower seeds. The next time I make this, I will have the pumpkins seeds for the recipe. Served this with grilled Hawaiian brat patties, 'Summer Corn Salad' and 'Greek Deviled Eggs' both from AR. Thanks, Sarah O for sharing your recipe. We really enjoyed it.

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