Grandma’s Broccoli and Cauliflower Salad

My parents are visiting for Thanksgiving this year and as I was preparing my 2019 Thanksgiving Menu, I wanted to make sure Grandma’s Broccoli and Cauliflower Salad was included. It is a simple family recipe and one that has been in my family for generations. I have more recently seen a version of this at Chicken Salad Chicks and decided to pull out my old recipe card. I remember having this at family get-togethers growing up and my Grandma Leeds always made this for everyone. She passed away when I was young and I am happy to have this from her – even before it was showcased at one of my favorite lunch spots. 🙂

I buy the broccoli and cauliflower in a mixed bag and then cut the pieces down to size. You can start with one bunch of each, but I find no difference in the quality of fresh bagged veggies, it saves time, and it is a whole lot less mess.

This salad is very easy to make ahead – and you actually should make it ahead at least 4 hours in advance, but if possible, an entire day before. The flavors need time to mesh together and create their savory salad goodness. I also enjoy serving this salad along with a Bloody Mary – it pairs perfectly and works great alongside other brunch plates.

Grandma’s Broccoli and Cauliflower Salad

Recipe by The Work From Home ChefDifficulty: Easy


Prep time



The savory flavors of Grandma’s Broccoli and Cauliflower Salad are great for any meal or get-together and pair wonderfully along with a Bloody Mary. Serve for dinner, lunch, or brunch!


  • 2 12-ounce bags of mixed broccoli and cauliflower

  • 1 1/2 cups golden raisins

  • 1/3 cup chopped red onion

  • 3/4 cup sunflower seeds

  • 2 cups Mayonnaise or Miracle Whip (I prefer Hellmans)

  • 1 tablespoon sugar

  • 2 teaspoons apple cider vinegar

  • 6 slices cooked thick-cut bacon, crumbled


  • Chop the broccoli and cauliflower pieces into smaller, bite-sized chunks.
  • Mix together the broccoli, cauliflower, golden raisins, red onion, sunflower seeds, mayonnaise, sugar, apple cider vinegar, and bacon.
  • Chill for at least 4 hours, and preferably overnight. Stir and serve cold.


  • This salad keeps in the refrigerator for about 3-4 days – – technically speaking, however, I doubt it will last that long! 🙂


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