Broccoli Cauliflower Pepita Salad

Broccoli Cauliflower Pepita Salad

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Sarah O 0

"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!"
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1 h 15 m servings 125 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 125 kcal
  • 6%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 10.4g
  • 3%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 251 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  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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Great way to use up some fresh broccoli and cauliflower. The dressing on this is delicious. Although I'm not sure what coconut palm sugar is, so I just used regular granulated sugar. I didn't...

Great recipe that holds up well for pot lucks. I couldn't find pepitas either, so just used a trail mix that also had cranberries with nuts and sunflower seeds. I upped the mustard a little, a...

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