This vibrant broccoli and cauliflower salad combines fresh vegetables with a tangy dressing for a light and nutritious side dish. Perfect for any occasion, it’s a deliciously healthy addition to your table, bursting with flavour and colour.
Broccoli and Cauliflower Salad with Tempeh Bacon & Lemon Vinaigrette
This broccoli and cauliflower salad is a crisp, flavour-packed dish tossed in a bright lemon vinaigrette and topped with homemade smoky tempeh bacon bits. This plant-based twist on a classic salad is light, nutritious, and packed with bold flavours, Perfect for meal prep, picnics, or a standout side dish at your next barbecue. It’s an ideal Spring Salad or Summer Salad crowd-pleasing dish.
Why This Broccoli and Cauliflower Salad Stands Out
Traditional broccoli and cauliflower salad can be a bit heavy or overly creamy, and I wanted to make a lighter and refreshing alternative. Instead of mayonnaise, I use my bright lemon vinaigrette (from my cookbook “Less Meat, More Plants“) that enhances the natural bite and flavour of the vegetables without weighing them down.
The addition of tempeh bacon brings a satisfying smoky, savoury element, making this salad not only delicious but also more filling thanks to its plant-based protein content.
For extra crunch, I add some finely diced red onion as well as some dry toasted sunflower and pumpkin seeds. Raisins add a gentle sweetness that contrasts perfectly with the rest of the ingredients.
This recipe is designed to balance:
- Texture – crisp vegetables, chewy dried fruit, crunchy seeds
- Flavour – tangy lemon, subtle sweetness, savoury umami
- Nutrition – fibre-rich vegetables and protein-packed tempeh
Watch How To Make This Broccoli and Cauliflower Salad
Other Salad Recipes To Try
- Moroccan Cauliflower & Quinoa Salad
- Broccoli Salad with Maple Ginger Dressing
- Roasted Cauliflower Salad with Barley & Crunchy Chipotle Almonds
- Roasted Cauliflower & Tofu With Sauce Gribiche
- Zesty Chickpea & Broccoli Salad With Curried Vinaigrette
Why You’ll Love This Recipe
- Light, fresh and completely dairy-free
- Packed with plant-based protein from tempeh
- Quick and easy to prepare
- Perfect for meal prep and make-ahead lunches
- Naturally gluten-free
Step-by-Step Instructions
Ingredients:
To make this broccoli and cauliflower salad you will need:
- broccoli florets
- cauliflower florets
- raisins
- red onion
- sunflower seeds
- pumpkin seeds
- finely chopped parsley
FOR THE TEMPEH BACON BITS
- tempeh
- vegetable oil
- tamari sauce
- maple syrup
- hickory liquid smoke
- smoked paprika
- garlic powder
FOR THE LEMON VINAIGRETTE
- Dijon mustard
- lemon juice
- extra-virgin olive oil
- garlic cloves
- salt & pepper
- sugar or maple syrup
Step 1: Prepare the Broccoli and Cauliflower
- Cut the broccoli and cauliflower florets into even bite-size chunks.
- Boil a large pan of salted water. Cook the broccoli and cauliflower until just cooked, about 5 minutes (the vegetables should still have a bite).
- When done, drain the broccoli and cauliflower well and leave to cool down while you prepare the rest of the salad.
Step 2: Prepare the Tempeh Marinade
- In a small bowl, mix together the tamari sauce, maple syrup, vegetable oil, liquid smoke, smoked paprika, and garlic. Set aside.
Step 3: Make the Tempeh Bacon Bits
- Cut the tempeh into small chunks, about the size of bacon bits. Heat some vegetable oil in a large frying pan over medium to high heat. Stirring often, fry the tempeh bits until golden all over.
- Once the tempeh bits are cooked, pour the marinade in the frying pan. Stirring often, cook over medium heat until the liquid has evaporated and the tempeh bits are coated all over. Remove from the heat, cover, and set aside.
Step 4: Make The Lemon Vinaigrette
- In a small bowl, whisk together the Dijon mustard, lemon juice, extra-virgin olive oil, garlic, salt, black pepper. Sweeten to taste with maple syrup. Set aside.
Step 5: Dry Toast the Seeds
- In a small saucepan, dry toast the sunflower and pumpkin seeds. Set aside.
Step 6: Build and Serve the Broccoli and Cauliflower Salad
- Place the broccoli and cauliflower into a salad bowl. Add the raisins, diced onion, tempeh bacon bits, toasted sunflower and pumpkin seeds, and the parsley.
- Toss in the lemon dressing until well combined and serve.
Tips for the Best Broccoli and Cauliflower Salad
- Cut evenly: Uniform florets ensure consistent texture and flavour.
- Use fresh lemon juice: Bottled juice won’t give the same brightness.
- Taste and adjust: A little extra lemon or maple syrup can make all the difference.
What to Serve with Broccoli and Cauliflower Salad
This versatile salad pairs beautifully with a wide range of dishes:
- Grilled vegetables or plant-based skewers
- Vegan burgers or wraps
- Roasted potatoes or sweet potatoes
- Picnic spreads and barbecue favourites
Storage and Meal Prep
One of the best things about this salad is how well it keeps.
- Store in an airtight container in the fridge for up to 3 days
- Stir before serving as the dressing may settle
- For meal prep, make the tempeh bacon on the day and keep the dressing separate and combine just before eating for maximum freshness
It also works brilliantly as a standalone lunch thanks to its balanced mix of fibre, healthy fats, and protein.
Frequently Asked Questions
Tempeh bacon is made from fermented soybeans that are marinated and cooked to create a smoky, savoury flavour similar to traditional bacon. You can find it in some supermarkets but I prefer to make my own.
Absolutely. In fact, it often tastes better after sitting for a while, as the flavours have time to develop.
It will keep well in the fridge for up to 3 days when stored properly in an airtight container.
I hope you enjoy this broccoli and cauliflower salad recipe as much as I do. If you do make it, don’t forget to tag me on Instagram! Make sure to save this recipe for later and share it with friends and family looking for fresh, healthy meal ideas!
Broccoli & Cauliflower Salad
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Watch How To Make This Recipe
Ingredients
- 300 g broccoli florets
- 300 g cauliflower florets
- 75 g raisins
- 60 g red onion cut into small dice
- 50 g sunflower seeds
- 50 g pumpkin seeds
- 1 handful finely chopped parsley
FOR THE TEMPEH BACON BITS
- 200 g tempeh
- 2 Tbsp vegetable oil
- 3 Tbsp tamari sauce
- 1 1/2 Tbsp maple syrup
- 1 Tbsp vegetable oil
- 1 tsp hickory liquid smoke
- 3/4 tsp smoked paprika
- 1/2 tsp garlic powder
FOR THE LEMON VINAIGRETTE
- 1 tsp Dijon mustard
- 3 Tbsp lemon juice
- 80 ml extra-virgin olive oil
- 2 garlic cloves grated
- 1/4 tsp salt
- black pepper to taste
- 1-2 tsp sugar or maple syrup to taste
Instructions
- Cut the broccoli and cauliflower florets into even bite-size chunks.300 g broccoli florets, 300 g cauliflower florets
- Boil a large pan of salted water. Cook the broccoli and cauliflower until just cooked, about 5 minutes (the vegetables should still have a bite).
- When done, drain the broccoli and cauliflower well and leave to cool down while you prepare the rest of the salad.
- In the meantime, prepare the tempeh marinade: In a small bowl, mix together the tamari sauce, maple syrup, vegetable oil, liquid smoke, smoked paprika, and garlic. Set aside.3 Tbsp tamari sauce, 1 1/2 Tbsp maple syrup, 1 Tbsp vegetable oil, 1 tsp hickory liquid smoke, 3/4 tsp smoked paprika, 1/2 tsp garlic powder
- Make the tempeh bacon bits: Cut the tempeh into small chunks, about the size of bacon bits. Heat some vegetable oil in a large frying pan over medium to high heat. Stirring often, fry the tempeh bits until golden all over200 g tempeh, 2 Tbsp vegetable oil
- Once the tempeh bits are cooked, pour the marinade in the frying pan. Stirring often, cook over medium heat until the liquid has evaporated and the tempeh bits are coated all over. Remove from the heat, cover, and set aside.
- In the meantime, make the lemon vinaigrette: In a small bowl, whisk together the Dijon mustard, lemon juice, extra-virgin olive oil, garlic, salt, black pepper. Sweeten to taste with maple syrup. Set aside.1 handful finely chopped parsley, 1 tsp Dijon mustard, 3 Tbsp lemon juice, 80 ml extra-virgin olive oil, 2 garlic cloves, 1/4 tsp salt, black pepper, 1-2 tsp sugar or maple syrup
- In a small saucepan, dry toast the sunflower and pumpkin seeds. Set aside.50 g sunflower seeds, 50 g pumpkin seeds
- To build the salad, place the broccoli and cauliflower into a salad bowl. Add the raisins, diced onion, tempeh bacon bits, toasted sunflower and pumpkin seeds, and the parsley.75 g raisins, 60 g red onion
- Toss in the lemon dressing until well combined and serve.
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/broccoli-cauliflower-salad/
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