This High Protein Ranch Broccoli Cauliflower Salad is the perfect side to bring to summer gatherings. Crisp broccoli and cauliflower florets are combined with crunchy bacon, shredded cheddar, red onion, and sunflower seeds, then tossed in a creamy homemade ranch made with plain Greek yogurt and buttermilk powder.
It’s high in protein, full of bright flavor, and comes together quickly with no cooking required other than crisping the bacon.
What sets this salad apart is the dressing. Instead of a mayonnaise-based ranch, the dressing uses Greek yogurt for a creamy texture and an extra protein boost. The ranch seasoning is made from scratch with garlic powder, onion powder, dill, and parsley for a fresher, brighter flavor than a packet can deliver.
Make the dressing ahead and chill it before tossing the salad so the flavors blend well.
For more broccoli recipe ideas, try the Sugar Free Broccoli Salad, Air Fryer Roasted Parmesan Broccoli, Gluten Free Chicken and Broccoli Pasta Bake, or Gluten Free Slow Cooker Beef and Broccoli from the same author.
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Ingredients
- Fresh cauliflower
- Fresh broccoli
- Bacon
- Red onion
- Cheddar cheese, shredded
- Sunflower seeds
- Plain Greek yogurt
- Buttermilk powder
- Parsley flakes
- Onion powder
- Garlic powder
- Salt
- Dried dill weed
- Black pepper
- Milk
Instructions
Preheat the oven to 375°F (190°C). Line a baking sheet with aluminum foil and arrange bacon in a single layer. Bake for 25–30 minutes or until the bacon reaches your desired crispness. Remove, let cool, and chop into bite-sized pieces.
In a large bowl, combine bite-size cauliflower and broccoli florets, chopped bacon, diced red onion, shredded cheddar, and sunflower seeds.
In a small bowl, whisk together the plain Greek yogurt, buttermilk powder, parsley flakes, onion powder, garlic powder, salt, dried dill weed, black pepper, and milk until smooth. Adjust the milk to reach your preferred dressing consistency.
Pour the dressing over the vegetable mixture and stir to combine, making sure everything is evenly coated.
You can serve immediately, but chilling the salad for at least 30 minutes improves the texture and lets the flavors meld.
Supplies
Large bowl, small bowl, whisk, baking sheet, and a sharp knife for chopping.
More Recipes You Might Enjoy
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High Protein Potato Salad
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Sugar Free Broccoli Salad
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Gluten Free Slow Cooker Beef and Broccoli
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Air Fryer Roasted Parmesan Broccoli
I often source ingredients from online specialty grocers to find gluten-free options not available locally.
High Protein Ranch Broccoli Cauliflower Salad
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- Author: Elaine VanVleck
- Total Time: 50 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
Crisp broccoli and cauliflower tossed with crispy bacon, cheddar, sunflower seeds, and a creamy Greek yogurt ranch. This high-protein salad is easy to make ahead and ideal for cookouts, potlucks, and weeknight meals.
Ingredients
- 1 head fresh cauliflower, cut into bite-size pieces
- 2 heads fresh broccoli, cut into bite-size pieces
- 12 slices bacon, cooked and chopped
- 1 small red onion, finely diced
- 1 cup shredded cheddar cheese
- ½ cup sunflower seeds
Dressing
- 1 cup plain Greek yogurt
- ¼ cup buttermilk powder
- 1 Tbsp parsley flakes
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp dried dill weed
- ¼ tsp black pepper
- ¼ cup milk (adjust for desired consistency)
Instructions
1. Cook bacon in the oven on a foil-lined baking sheet at 375°F for 25–30 minutes. Let cool and chop.
2. In a large bowl, combine cauliflower, broccoli, bacon, red onion, shredded cheddar, and sunflower seeds.
3. Whisk together Greek yogurt, buttermilk powder, parsley flakes, onion powder, garlic powder, salt, dill, black pepper, and milk in a small bowl.
4. Pour the dressing over the salad and toss to coat. Chill for at least 30 minutes for best flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Salads
- Method: Chopped
- Cuisine: American
If you make this High Protein Ranch Broccoli Cauliflower Salad, please leave a comment and rating. It’s a crowd-pleaser that disappears fast, so save the recipe for your next gathering.
Storage
Store leftovers in an airtight container in the refrigerator for up to three days. The dressing will continue to soak into the vegetables, improving the flavor. Stir before serving and add a splash of milk if you want to loosen the dressing.
Top Tip
Chill the salad for at least 30 minutes before serving. Resting allows the dressing to penetrate the broccoli and cauliflower and brings the flavors together for a better bite.
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Frequently Asked Questions
Yes. Make it up to 24 hours ahead and keep it covered in the refrigerator. The dressing will mellow and the flavors improve. Stir before serving.
You can substitute mayonnaise for Greek yogurt, but the salad will have less protein and a different flavor. Greek yogurt keeps the dressing creamy and tangy.
Buttermilk powder gives the dressing a classic ranch tang. If you don’t have it, substitute dry milk powder and add a small splash of white vinegar to mimic the tanginess.
Yes. Sliced olives, diced celery, shredded carrots, pumpkin seeds, or chopped nuts all make good additions.
