I love this healthy broccoli and cauliflower salad! It's loaded with extra veggies and cranberries, and is a quick, easy, seasonal side dish, packed lunch, or potluck recipe. This salad is naturally vegan, paleo, and whole30 compliant, so it's the perfect fun and flavorful recipe to serve a crowd.
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5 from 8 votes

Broccoli and Cauliflower Salad with Sunbutter Sauce

Ditch the mayo and embrace this paleo, whole30, and vegan broccoli and cauliflower salad! It's a flavor bomb packed with crunchy vegetables and a creamy sunbutter sauce. Perfect for lunch prep, picnic prep, or a simple side dish.
Course Main Course, Salad
Cuisine Gluten Free, Grain Free, Paleo, Vegan, Vegetarian, Whole30
Prep Time 25 minutes
Total Time 25 minutes
Servings 6
Calories 309kcal
Author Danielle Esposti



Broccoli and Cauliflower Salad

  • 1 head broccoli chopped into dime-sized florets
  • 1 head cauliflower chopped into dime-sized florets
  • 1 c carrot julienned or grated
  • 1 c radishes julienned or grated
  • 1/2 c roasted and salted sunflower seeds
  • 1/4 c scallions chopped (about 4 scallions)
  • 1/4 c dried cherries chopped
  • 1/2 c dried cranberries

Sunbutter Sauce

  • 1/3 c sunflower seed butter
  • 2 tbsp extra virgin olive oil
  • 1 lemon juiced (about 2 tbsp)
  • 1 clove garlic smashed
  • 1 tsp rice vinegar
  • 1/2 tsp red pepper flakes optional
  • 1/2 tsp sea or kosher salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp water more to preference


  • Chop a head of broccoli into florets, then chop the florets into small pieces (no larger than the size of a dime). To do so, slice each floret lengthwise into several pieces, then chop those pieces widthwise into tiny florets. (See section "How to Prep Broccoli and Cauliflower Salad" for photos.)
  • Chop a head of cauliflower into florets, then chop the florets into dime-sized pieces. To do so, cut each cauliflower floret lengthwise into several slices. Slice those pieces a second time lengthwise to create long shreds, then chop those long shreds up into tiny pieces.
  • Prepare the carrots and radishes using a vegetable mandoline or box grater, then chop the scallions and cherries.
  • Add the broccoli and cauliflower florets to a large bowl, along with the grated carrots and radishes, sunflower seeds, chopped scallions, and dried fruit. Toss to combine.
  • In the bowl of a food processor, add the sunflower seed butter, olive oil, lemon juice, garlic, rice vinegar, red pepper flakes, salt, and pepper. Pulse several times to incorporate the ingredients. The sauce will still be very thick. Flip the motor to continuous and pour water, 1 tablespoon at a time, through the feed tube until the sauce thins and is completely smooth and emulsified. Taste for seasoning, and adjust salt, pepper, or acid as needed (see section "How to Make Sunbutter Sauce"). 
  • Pour the dressing over the salad and toss to combine. Serve immediately, or transfer to the fridge to chill. Store this salad in the fridge in a tightly sealed container for at least 3 days. Serve warm or a room temperature. 


Calories: 309kcal | Carbohydrates: 31g | Protein: 11g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 305mg | Potassium: 630mg | Fiber: 9g | Sugar: 15g | Vitamin A: 4500% | Vitamin C: 198.8% | Calcium: 120% | Iron: 2.7%