Description
A vibrant and delicious salad featuring purple cauliflower, broccoli, and a sweet dressing with raisins and grapes.
Ingredients
Scale
- 2 cups purple cauliflower florets
- 2 cups broccoli florets
- 1 cup seedless grapes, halved
- 1/2 cup raisins
- 1/2 cup red onion, finely chopped
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup sunflower seeds (optional)
Instructions
- Bring a large pot of water to a boil. Add the purple cauliflower and broccoli florets and blanch for 2-3 minutes until bright in color and slightly tender. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Let cool for about 5 minutes, then drain again and pat dry.
- In a large mixing bowl, combine the cooled purple cauliflower, broccoli, grapes, raisins, and red onion.
- In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and black pepper until smooth.
- Pour the dressing over the vegetable and fruit mixture. Toss gently until everything is well coated.
- If using, sprinkle the sunflower seeds on top and give it a final toss.
- Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For added crunch, substitute sunflower seeds with chopped pecans or walnuts.
- To make it lighter, use Greek yogurt instead of mayonnaise for the dressing.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Blanching and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg