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Broccoli and Cauliflower Salad with Sunbutter Dressing Recipe

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4.2 from 63 reviews

A vibrant and crunchy Broccoli and Cauliflower Salad tossed with a creamy, tangy Sunbutter Sauce. This nutritious salad blends raw, finely chopped vegetables with dried fruit and sunflower seeds for texture and flavor, all coated in a smooth, homemade sunflower seed butter dressing. Perfect as a refreshing side dish or light lunch, this salad is easy to prepare in just 25 minutes and serves six.

Ingredients

Salad

  • 1 head broccoli (chopped into dime-sized florets)
  • 1 head cauliflower (chopped into dime-sized florets)
  • 1 cup carrot (julienned or grated)
  • 1 cup radishes (julienned or grated)
  • 1/2 cup roasted and salted sunflower seeds
  • 1/4 cup scallions (chopped, about 4 scallions)
  • 1/4 cup dried cherries (chopped)
  • 1/2 cup dried cranberries

Sunbutter Sauce

  • 1/3 cup sunflower seed butter
  • 2 tablespoons extra virgin olive oil
  • 1 lemon (juiced, about 2 tablespoons)
  • 1 clove garlic (smashed)
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon sea or kosher salt
  • 1/2 teaspoon cracked black pepper
  • 2 tablespoons water (more to preference)

Instructions

  1. Prep the Broccoli: Chop the head of broccoli into florets, then slice each floret lengthwise several times before chopping widthwise into small pieces no larger than a dime.
  2. Prep the Cauliflower: Cut the cauliflower head into florets. Slice each floret lengthwise multiple times to create long shreds, then chop into dime-sized pieces.
  3. Prepare Carrots, Radishes, Scallions, and Cherries: Use a vegetable mandoline or box grater to julienne or grate the carrots and radishes. Chop the scallions finely and coarsely chop the dried cherries.
  4. Combine Salad Ingredients: In a large bowl, mix the broccoli and cauliflower florets with the grated carrots, radishes, sunflower seeds, chopped scallions, dried cherries, and dried cranberries. Toss gently to combine evenly.
  5. Make the Sunbutter Sauce: In a food processor bowl, add sunflower seed butter, olive oil, lemon juice, garlic, rice vinegar, red pepper flakes, salt, and pepper. Pulse several times to blend. Then switch to continuous processing while gradually adding water through the feed tube until the dressing becomes smooth, emulsified, and pourable. Adjust seasoning as needed.
  6. Toss Salad with Dressing: Pour the prepared sunbutter dressing over the salad mixture and toss well to coat. Serve the salad immediately or refrigerate to chill before serving.
  7. Storage: Store leftovers in a tightly sealed container in the refrigerator for up to 3 days. The salad can be served warm or at room temperature.

Notes

  • For best texture, keep the florets chopped small to ensure easy eating and flavor distribution.
  • Adjust water in the sunbutter sauce to achieve your preferred dressing consistency.
  • The dressing can be made in advance and stored separately for up to 3 days.
  • Optional red pepper flakes add a mild heat, which can be omitted for a milder flavor.
  • Use fresh lemon juice for best brightness in the dressing.
  • This salad is versatile and can be customized by adding nuts or seeds of your choice.

Find it online: https://recipethrive.com/broccoli-and-cauliflower-salad-with-sunbutter-dressing-recipe/