Name: Savory Roasted Cauliflower and Broccoli Salad with Bacon Delight
Prep time: 15 min
Cook time: 35 min
Total time: 55 min
Ingredients: 4 cups cauliflower florets (Feel free to mix in broccoli for color.); 2 tablespoons olive oil (Avocado oil can be used for a different flavor.); 1 teaspoon kosher salt (Sea salt can also be used.); 6 slices thick-cut bacon (Turkey bacon or plant-based options are great alternatives.); 1/2 cup mayonnaise (Greek yogurt can be swapped for a healthier version.); 2 tablespoons honey (Maple syrup makes for a vegan substitute.); 2 tablespoons red wine vinegar (Apple cider vinegar works as a replacement.); 1/2 cup currants (Dried cranberries or raisins can be substituted.); 1/4 cup red onion (Green onions or shallots are milder options.)

There’s something undeniably comforting about the sound of sizzling bacon mingling with the aroma of roasted vegetables. Today, I’m excited to share my recipe for Roasted Cauliflower and Broccoli Salad, a dish that marries smoky wood-fired flavors with crispy textures in a delightful harmony. This salad is perfect whether you’re looking to impress at a summer barbecue or seeking a cozy side for a winter meal. With minimal prep and the irresistible crunch of seasoned florets, it’s a crowd-pleaser that’s just as inviting on its own. Plus, it can be made ahead of time for your next gathering—just add the bacon just before serving for that fresh, savory finish. How will you make this dish your own?

Why is this salad a standout?

Bold flavors: The smoky bacon elevates the roasted vegetables, creating a savory experience that’s simply irresistible.

Fresh twist: Combining creamy dressing with sweet currants adds a unique sweetness, balancing the rich flavors beautifully.

Versatile: This salad can be served warm, as a comforting side, or chilled, making it a perfect addition to any meal.

Quick prep: With minimal time and effort, you’ll have a vibrant dish that’s ready in just over half an hour.

Crowd-pleaser: Whether at a barbecue or a cozy dinner, this salad will impress your guests, leaving them asking for your recipe! For more delicious ideas, check out my guide on healthy summer salads.

Roasted Cauliflower and Broccoli Salad Ingredients

For the Salad

Cauliflower florets – These provide structure and bulk; feel free to mix in broccoli for colorful variety.
Olive oil – Adds moisture and richness; avocado oil makes a delightful alternative if you’re looking for a different flavor.
Kosher salt – Essential for enhancing the natural flavors of the vegetables; sea salt can also be used.
Thick-cut bacon – This brings a smoky crunch; turkey bacon or plant-based options are great if you prefer a lighter dish.

For the Dressing

Mayonnaise – The creamy base that ties the salad together; swap it out for Greek yogurt for a healthier take.
Honey – A touch of sweetness that balances the savory elements; maple syrup is a wonderful vegan substitute.
Red wine vinegar – Provides acidity to elevate the dressing; apple cider vinegar works beautifully as a replacement.

For the Add-Ins

Currants – These tiny gems add bursts of sweetness and contrast; dried cranberries or raisins can be used instead for a different twist.
Red onion – Offers sharpness and crunch; if you’re after a milder flavor, green onions or shallots are excellent choices.

This Roasted Cauliflower and Broccoli Salad is a versatile dish, perfect for any occasion!

Step‑by‑Step Instructions for Smoky Roasted Cauliflower & Broccoli Salad with Bacon

Step 1: Preheat the Grill
Begin by preheating your Traeger grill to 325°F (163°C) for about 15 minutes. This step is crucial for ensuring your vegetables cook evenly and develop that beautiful, smoky flavor. While the grill heats up, gather your ingredients to streamline your cooking process.

Step 2: Prepare the Vegetables
In a large mixing bowl, toss the cauliflower florets and broccoli with a generous drizzle of olive oil and a sprinkle of kosher salt. Make sure the vegetables are evenly coated for optimal roasting. Their vibrant colors should shine as you mix, promising a delicious outcome in your Roasted Cauliflower and Broccoli Salad.

Step 3: Roast the Vegetables
Spread the seasoned florets in a single layer on a baking sheet. Carefully place the baking sheet on the grill and roast the mixture for 25-35 minutes, stirring once halfway through. Look for the florets to turn golden brown and caramelized, indicating they’re ready to bring robust flavors to your salad.

Step 4: Cool the Roasted Vegetables
Once roasted, carefully remove the baking sheet from the grill and let the vegetables cool for a few minutes. This brief cooling period will help the flavors settle and make handling easier as you prepare to add them to your salad.

Step 5: Cook the Bacon
While the vegetables cool, lay the thick-cut bacon directly on the grill grate. Grill for 15-20 minutes, flipping it occasionally until perfectly crispy. The bacon will add a savory crunch to your Smoky Roasted Cauliflower and Broccoli Salad, so keep an eye on it to avoid burning.

Step 6: Crumble the Bacon
Once cooked, remove the bacon from the grill and let it rest for a few minutes before crumbling or chopping it into bite-sized pieces. The crispy texture will contrast beautifully with the tender roasted vegetables, enhancing the overall appeal of the salad.

Step 7: Prepare the Dressing
In a small bowl, whisk together mayonnaise and honey until smooth. Gradually incorporate the red wine vinegar, adding kosher salt and pepper to taste. This creamy dressing will bring the Roasted Cauliflower and Broccoli Salad together, creating a harmonious blend of flavors.

Step 8: Combine Ingredients
In a large serving bowl, mix the roasted cauliflower and broccoli with the creamy dressing, crumbled bacon, currants, and thinly sliced red onion. Toss everything gently until well combined, adjusting the seasonings to your liking. The vibrant colors and textures will entice everyone at your table.

Step 9: Serve and Enjoy
Your Smoky Roasted Cauliflower and Broccoli Salad is now ready to shine! Serve warm for a comforting side dish or chilled for a refreshing salad option. With its crunchy, savory, and sweet elements, this salad is sure to impress at any gathering.

Roasted Cauliflower and Broccoli Salad Variations

Feel free to get creative with this delicious salad—there are so many ways to make it your own!

Vegetarian: Omit the bacon and substitute with smoked tempeh or grilled portobello mushrooms for a savory bite.
Nutty Crunch: Add toasted almonds or walnuts for an extra layer of crunch and healthy fats that perfectly complement the veggies.
Sweet Swap: Replace currants with fresh apple chunks or juicy grapes for a refreshing sweetness that enhances the overall flavor.
Creamier Dressing: Swap mayonnaise for Greek yogurt to create a tangy yet creamy dressing that’s lower in calories and rich in protein.
Vinaigrette Twist: For a lighter option, use a simple balsamic vinaigrette instead of the mayo-based dressing to let the smoky flavors shine.
Spicy Kick: Toss in a few pinches of red pepper flakes or a drizzle of hot sauce in the dressing for a spicy twist that elevates the dish.
Herbed Delight: Add fresh herbs like basil or dill for a pop of freshness, which also brightens up the flavors while adding visual appeal.
Grain Booster: Mix in some quinoa or farro for a more hearty and filling salad, making it perfect for meal prep or a light lunch.

Feel free to explore these variations—and for more inspiring recipes, don’t miss my collection of easy barbecue sides and refreshing summer salads!

Expert Tips for Roasted Cauliflower and Broccoli Salad

Uniform Cutting: Ensure all vegetable pieces are cut to similar sizes for even roasting and consistent texture in your Roasted Cauliflower and Broccoli Salad.
Bacon Watch: Keep a close eye on the bacon while it grills to prevent burning; nothing ruins a savory salad like overcooked bacon bits!
Marinate Magic: For a deeper flavor, marinate your vegetables in olive oil and your favorite spices before roasting. This step adds layers of taste to the salad.
Chill Down: If making ahead, store the salad without the bacon until serving to retain its freshness and crunch. Add bacon just before enjoying for a delicious savory touch.
Creative Swaps: Feel free to switch out ingredients like currants for fresh fruits or nuts for added texture in your Roasted Cauliflower and Broccoli Salad.

Make Ahead Options

These Smoky Roasted Cauliflower and Broccoli Salad with Bacon options are ideal for busy home cooks looking to save time! You can roast the cauliflower and broccoli up to 3 days in advance; just store them in an airtight container in the refrigerator to keep their freshness and avoid sogginess. The dressing can also be prepared ahead of time—mix it and refrigerate it for up to 24 hours for enhanced flavor. For the best quality, add the crumbled bacon right before serving to maintain its crispiness. When you’re ready to serve, simply toss the prepped ingredients together, and you’ll have a mouthwatering salad with minimal effort!

How to Store and Freeze Roasted Cauliflower and Broccoli Salad

Fridge: Store leftover salad in an airtight container for up to 3 days. Keep the bacon separate until serving to maintain its crispiness.

Freezer: This salad is best enjoyed fresh, but if you must freeze it, store the roasted vegetables without dressing in a freezer-safe bag for up to 2 months.

Reheating: If you refrigerate or freeze the vegetables, reheat them in the oven at 350°F (175°C) until warmed through. Add fresh bacon and dressing before serving for the best flavors.

What to Serve with Smoky Roasted Cauliflower & Broccoli Salad

Pair this delightful salad with other dishes to create a complete and satisfying meal experience that’s sure to please your family and friends.

Grilled Chicken: The smoky flavor of grilled chicken echoes the richness of the bacon, making this a savory pairing. Each bite is a balance of hearty protein and crunchy veg.
Quinoa Pilaf: A nutty quinoa pilaf with herbs adds a lovely texture and wholesome grains that complements the salad beautifully. It’s a perfect side for those seeking a hearty grain addition.
Garlic Bread: The aroma of warm, buttery garlic bread is irresistible and pairs wonderfully with the salad’s creamy dressing, offering a delightful contrast to the crunchy veggies.
Roasted Sweet Potatoes: Their natural sweetness contrasts against the smoky bacon, enhancing the overall flavor profile while providing an additional nutritious element to your meal.
Caesar Dressing: Drizzling some dressing over a side of chopped romaine will tie the elements of your meal together with a tangy zip that enhances the freshness of the salad.
Sparkling Water with Lemon: A refreshing drink option that cleanses the palate between bites, complementing the savory depth of the salad without overpowering its delicate flavors.
Berry Tart: Finish your meal on a sweet note with a light berry tart; the tartness of the berries contrasts with the salad’s creamy sweetness, leaving a memorable aftertaste.
Roasted Brussels Sprouts: Their slight bitterness, enhanced by roasting, offers a contrasting flavor while maintaining the comforting theme of roasted vegetables throughout your dining experience.

Roasted Cauliflower and Broccoli Salad Recipe FAQs

What type of cauliflower and broccoli should I use for this salad?
Absolutely! For the best flavor and texture, choose fresh, firm cauliflower florets and broccoli with vibrant green color. Look for florets that are tightly packed and free from dark spots. If you want to add a twist, feel free to swap in Brussels sprouts or other savory cruciferous vegetables.

How should I store leftovers?
Very good question! Store any leftover Roasted Cauliflower and Broccoli Salad in an airtight container in the refrigerator for up to 3 days. To keep the bacon crispy, it’s best to store the bacon separately until you’re ready to enjoy the salad again.

Can I freeze this salad?
Yes, you can! While it’s best enjoyed fresh, if you want to freeze the roasted vegetables, place them in a freezer-safe bag without the dressing or bacon. They can be frozen for up to 2 months. When you’re ready to enjoy them, simply reheat in the oven at 350°F (175°C) until warm, then toss with fresh bacon and dressing for the ultimate experience.

What should I do if my vegetables are overcooked?
Don’t fret! If your roasted cauliflower and broccoli have become a bit too soft, consider using them pureed in a soup or adding them to a frittata. You can still enjoy that delicious smoky flavor in another form! Next time, try keeping an eye on cooking time to hit that perfect caramelized texture.

Are there any dietary considerations I should keep in mind?
Definitely! If you’re cooking for guests with dietary restrictions, remember that this salad can easily be made gluten-free by ensuring your mayonnaise is gluten-free. For those with vegetarian or vegan preferences, substitute the bacon with a plant-based alternative and use Greek yogurt instead of mayonnaise for the dressing. The salad still maintains its delicious flavor profile while accommodating various dietary needs.

What’s a good alternative for the currants in this salad?
Good question! If you’re not a fan of currants or if you’re looking for something different, you can replace them with fresh grapes, diced apples, or even dried cranberries. These alternatives will still provide that sweet contrast to the savory elements of the salad while adding their own unique twist.