This High Protein Ranch Broccoli Cauliflower Salad is the side dish you will want to bring to every summer gathering this season. Fresh broccoli and cauliflower are tossed with crispy bacon, shredded cheddar, red onion, and sunflower seeds, then coated in a creamy homemade ranch dressing made with plain Greek yogurt and buttermilk powder.
It is packed with protein, full of flavor, and comes together in minutes with no cooking required beyond the bacon.
What makes this broccoli cauliflower salad stand out is the dressing. Instead of a mayo based ranch, this recipe uses Greek yogurt as the base, which keeps it creamy and rich while adding a serious protein boost to every serving.
The homemade ranch seasoning is made from scratch with garlic powder, onion powder, dill, and parsley, so the flavor is so much better than anything from a packet. Make it ahead and let it chill in the refrigerator before serving for the best results.
If you're looking for more gluten free broccoli recipes try my Sugar Free Broccoli Salad, my Air Fryer Roasted Parmesan Broccoli, my Gluten Free Chicken and Broccoli Pasta Bake or my Gluten Free Slow Cooker Beef and Broccoli.
You can find all my salad recipes here: Gluten Free Salad Recipes
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Instructions
I like to cook my bacon in the oven. I line a baking sheet with aluminum foil and then lay out the bacon in a single layer. I bake at 375 degrees for 25-30 minutes until the bacon get as crispy as I want it. Let the bacon cool and then chop it into pieces.
In a large bowl add the bite size cauliflower florets, bite size broccoli florets, bacon, red onion, shredded cheese and sunflower seeds.
In a small bowl whisk together the plain greek yogurt, buttermilk powder, parsley flakes, onion powder, garlic powder, salt, dried dill weed, black pepper, and milk.
Pour the dressing over the salad mixture and stir to combine.
You can serve immediately, but I like to chill the salad for at least 30 minutes.
Supplies
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High Protein Ranch Broccoli Cauliflower Salad
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
Fresh broccoli and cauliflower tossed with crispy bacon, cheddar cheese, sunflower seeds, and a creamy homemade Greek yogurt ranch dressing. This high protein broccoli cauliflower salad is an easy make ahead side dish that is perfect for summer cookouts, potlucks, and busy weeknights.
Ingredients
- 1 head Fresh Cauliflower, cut into bite size pieces
- 2 heads Fresh Broccoli, cut into bite size pieces
- 12 slices Bacon, cooked and chopped
- 1 small Red Onion, finely diced
- 1 cup Cheddar Cheese, shredded
- ½ cup Sunflower Seeds
Dressing
- 1 cup Plain Greek Yogurt
- ¼ cup Buttermilk Powder
- 1 Tbsp Parsley Flakes
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- ½ tsp Salt
- ½ tsp Dried Dill Weed
- ¼ tsp Black Pepper
- ¼ cup Milk
Instructions
I like to cook my bacon in the oven. I line a baking sheet with aluminum foil and then lay out the bacon in a single layer. I bake at 375 degrees for 25-30 minutes until the bacon get as crispy as I want it. Let the bacon cool and then chop it into pieces.
In a large bowl add the bite size cauliflower florets, bite size broccoli florets, bacon, red onion, shredded cheese and sunflower seeds.
In a small bowl whisk together the plain greek yogurt, buttermilk powder, parsley flakes, onion powder, garlic powder, salt, dried dill weed, black pepper, and milk.
Pour the dressing over the salad mixture and stir to combine.
You can serve immediately, but I like to chill the salad for at least 30 minutes.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Salads
- Method: Chopped
- Cuisine: American
If you make this High Protein Ranch Broccoli Cauliflower Salad, I would love to know what you think! Drop a comment below and let me know how it turned out, or tag me on Instagram so I can see it. This is the kind of salad that disappears fast at every gathering, so pin it to your favorite Pinterest board so you always know where to find it.
Storage
Store leftover salad in an airtight container in the refrigerator for up to three days. The dressing will continue to soak into the vegetables as it sits, which actually makes it taste even better the next day. Stir before serving and add a splash of milk if you want to loosen the dressing a bit.
Top Tip
For the best flavor and texture, chill the salad for at least 30 minutes before serving. The resting time allows the dressing to soak into the broccoli and cauliflower and the flavors to come together, making every bite taste so much better than if you serve it right away.
Frequently Asked Questions
Yes, and it is actually better when you do. Make it up to 24 hours in advance and store it covered in the refrigerator. The dressing soaks into the vegetables as it chills and the flavors come together beautifully. Give it a good stir before serving.
You can substitute mayo for the Greek yogurt if you prefer a more traditional ranch dressing. Keep in mind that swapping the Greek yogurt for mayo will reduce the protein content of the salad. The Greek yogurt version is just as creamy and has a slightly tangy flavor that works really well with the ranch seasoning.
Buttermilk powder is what gives the dressing that classic ranch flavor, so it is worth tracking down if you can. It is usually found in the baking aisle at most grocery stores. I order my buttermilk powder from Amazon. If you cannot find it, you can substitute an equal amount of dry milk powder and add a small splash of white vinegar to mimic the tangy buttermilk flavor.
Absolutely. This salad is very flexible. Sliced black olives, diced celery, shredded carrots all make great additions. You can also swap the sunflower seeds for pumpkin seeds or chopped pecans if you want a different crunch.
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