Broccoli Cauliflower Pepita Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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This is my homemade twist on the traditional broccoli salad. Pepitas (pumpkin seeds) give this salad a nutty, chewy-crunch, and the light, bright-tasting dressing accents the hearty veggie mix. A favorite at picnics and potlucks! Ingredients:
3 cups coarsely diced broccoli |
3 cups coarsely diced cauliflower |
1 red bell pepper, diced |
1/2 cup diced onion |
1/2 cup shelled roasted pumpkin seeds (pepitas) |
1/2 cup light mayonnaise |
1/2 cup plain nonfat greek yogurt |
2 tablespoons red wine vinegar |
2 tablespoons coconut palm sugar |
1 teaspoon dijon mustard |
1/2 teaspoon salt |
Directions:
1. Mix broccoli, cauliflower, red bell pepper, onion, and pumpkin seeds in a large bowl.
2. Whisk mayonnaise, yogurt, red wine vinegar, palm sugar, Dijon mustard, and salt together in a separate bowl; drizzle over the broccoli mixture and toss to coat.
3. Cover bowl with plastic wrap and refrigerate 1 to 2 hours before serving.
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