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Kalyn's Kitchen

Broccoli and Cauliflower Salad with Feta and Tarragon Vinaigrette

This low-carb Broccoli and Cauliflower Salad with Feta and Tarragon Vinaigrette is a great way to use fresh tarragon if you’re lucky enough to have some, or make the dressing without tarragon if you’re not a fan! Use Salad Recipes for more salads like this one.

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I still remember when I first tried  fresh tarragon, and this Broccoli and Cauliflower Salad with Feta and Tarragon Vinaigrette has that distinctive tarragon flavor in the dressing that I liked so much. But through the years I’ve realized that not everyone likes the slightly anise flavor of this herb. So let me start by making it clear that you can skip the tarragon completely (or use another type of herb) in this tasty broccoli and cauliflower salad, and it will still taste great. If you’re looking for a season-spanning salad to take you from summer into fall, this salad will be perfect for that.

This is another of those recipes that had been lurking in the archives without a single decent photo, and when we made it to update the pictures Kara and I couldn’t help adding some Feta cheese to the salad. And OH MY, what a great idea that was. Of course the Feta is also completely optional, but if you like Feta I’m encouraging you to use some.

Who else loves broccoli and cauliflower in salads? I shared my favorite ideas for cauliflower salads in The BEST Low-Carb Cauliflower Salads, and I’ve made a lot of tasty salads with broccoli too. And you know that both of these are cruciferous vegetables that are loaded with nutrients, right? I hope you’ll consider this healthy dish as a new idea for a think-outside-the-box salad for fall!


Process photo collage for Broccoli and Cauliflower Salad with Feta and Tarragon Vinaigrette

How to Make Broccoli and Cauliflower Salad with Feta and Tarragon Vinaigrette:

(This is just a summary of the steps shown in the photos; scroll down for the complete recipe.)

  1. Bring a pot of water to a boil while you cut up broccoli and cauliflower.
  2. When water boils, add the cauliflower and cook 1 minute.
  3. Then add the broccoli and cook 2-3 minutes more, just until veggies are barely starting to get tender.
  4. When veggies are done, drain in a colander placed in the sink. Let them drain well, or pat dry with paper towels if you’re in a rush.
  5. While veggies cool, chop the red onion and crumble the Feta, zest and juice the lemon, and whisk together dressing ingredients.
  6. When broccoli and cauliflower is at room temperature, toss with desired amount of dressing.
  7. Then gently mix in the red onion.
  8. Carefully fold in the Feta cheese and season salad to taste with salt and fresh-ground black pepper.
  9. Serve salad at room temperature.
  10. Leftovers will keep in the fridge for a day or two, but the salad is definitely best when it’s freshly made.

Close-up photo for Broccoli and Cauliflower Salad with Feta and Tarragon Vinaigrette

Make it a Low-Carb Meal:

This Broccoli and Cauliflower Salad would taste great with Grilled Chicken with Lemon, Capers, and Oregano or Chicken Souvlaki for a low-carb meal.

More Cruciferous Salads with Broccoli or Cauliflower:

Sweet and Sour Broccoli Salad
Low-Carb Loaded Cauliflower Mock Potato Salad
Barely Blanched Broccoli Salad with Feta and Fried Almonds
Low-Carb Marinated Cauliflower Antipasto Salad
Easy Broccoli and Radish Low-Carb Salad with Gorgonzola

Broccoli and Cauliflower Salad with Feta and Tarragon Vinaigrette

Broccoli and Cauliflower Salad with Feta and Tarragon Vinaigrette is a great way to use fresh tarragon, or switch it up with another herb if you’re not a tarragon fan.

Ingredients:

Salad Ingredients:

  • 4 cups bite-sized broccoli flowerets
  • 4 cups bite-sized cauliflower flowerets
  • 1/2 red onion, chopped small
  • 1 cup crumbled Feta cheese (more or less to taste)

Dressing Ingredients:

  • 4 T olive oil
  • 1/4 cup mayo
  • zest from one lemon
  • 3 T fresh lemon juice
  • 1 T Dijon mustard
  • 2 tsp. chopped fresh tarragon (or omit tarragon or use another herb of your choice if you’re not a fan of tarragon)
  • 1 tsp. Spike Seasoning (or other all-purpose seasoning blend)
  • salt and fresh ground black pepper to taste

Directions:

  1. Bring a pot of lightly salted water to a boil while you cut up broccoli and cauliflower into bite-sized pieces.
  2. When water boils, add the cauliflower and cook 1 minute.
  3. Then add the broccoli and cook 2-3 minutes more, just until veggies are barely starting to get tender. (Test a piece with a fork.)
  4. When veggies are done, drain in a colander placed in the sink. Let them drain well, or pat dry with paper towels if you’re in a rush.
  5. While veggies drain and come to room temperature, chop the red onion and crumble the Feta.
  6. Zest the lemon and squeeze the juice.
  7. Chop the fresh tarragon, or other herbs of your choice.
  8. Whisk together the olive oil, mayo, lemon zest, lemon juice, Dijon, chopped tarragon, Spike Seasoning (affiliate link), and salt and pepper to make the dressing.
  9. When broccoli and cauliflower is at room temperature, toss with desired amount of dressing.
  10. Then gently mix in the red onion.
  11. Carefully fold in the Feta cheese and season salad to taste with salt and fresh-ground black pepper.
  12. Serve salad at room temperature.
  13. Leftovers will keep in the fridge for a day or two, but the salad is definitely best when it’s freshly made.

Notes:

This recipe adapted from a recipe found in The G.I. Diet Express. (affiliate link)

All images and text ©

Thumbnail photo for Broccoli and Cauliflower Salad with Feta and Tarragon Vinaigrette

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Broccoli and Cauliflower Salad with Feta and Tarragon Vinaigrette is a great dish for low-carb and low-glycemic diet plans, and for any phase of the South Beach Diet.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Blogger Info:
This recipe was originally posted for Weekend Herb Blogging, hosted by The Chocolate Lady. She’s a woman who loves her vegetables and herbs, and this salad is full of flavor from the slightly cooked broccoli and cauliflower, and the tarragon vinaigrette, and if you use the Feta that makes it even better.

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22 comments on “Broccoli and Cauliflower Salad with Feta and Tarragon Vinaigrette”

  1. Pingback: Broccoli and Cauliflower Salad with Feta and Tarragon Vinaigrette – Queactive

  2. Is that T in "1-2 T Parmesan cheese" and "2 T olive oil" a Tablespoon?

  3. Sounds really good. I think I might make this for thanksgiving.

    Thanks for the recipe!

  4. Tarragon, I felt in love with it. What about your first love? Isn’t it jealous?

  5. This sounds very good, Kalyn,

    Usually, the volatile compounds in tarragon are to strong for me–too much like licorice, or flavors in that family, of which I can take only very small quantities– but tempered with the mustard and lemon, it will be refreshing and not overwhelming.

  6. Great idea, and since I love tarragon a must try with me.
    Just made mustard with tarragon, will post it this week. 🙂

  7. Thanks, you’ve given me a great idea for what to do with the broccoli in my veggie drawer. Ashamed to admit that the last TWO times I’ve bought broccoli, it has gone bad before I’ve used it. What’s wrong with me?!?! Anyway, as you know, I adore tarragon—and I have a great quantity of it on my patio begging to be used—but I would never have thought to add it to a nice lemony vinaigrette for dressing broccoli.

  8. Tarragon is a delicious alternative to more common herbs, especially in salads such as this one.

  9. Lemon and tarragon are so good together! I never think of broccoli and cauliflower in a salad but I saw some beautiful broccoli at the market today… Maybe a break from zucchini!

  10. Bradley I liked the combination a lot. So far I’ve used mustard/tarragon in two recipes, and in both I’ve reduced the amount of mustard a tiny bit to let the tarragon shine through, but that’s just my preference.

    Tanna, I am indeed jealous that you have preserved lemons. That’s something I’m going to look for in Chicago. If I don’t find them there, I guess I’ll have to stop being lazy and make some!

    Toni, hope you’ll like it.

  11. I’ve been into eating a lot of broccoli recently, and I just picked up a beautiful head of cauliflower. Never thought of using tarragon with these veggies, though. I’ll give it a try.

  12. Ok, Kalyn, you are absolutely right, I really need to get back to salads. This is the one to start with. The only thing I’ll change is to add a little preserved lemon to the dressing! Oh it will add such sparkle.

  13. Sounds like a great combo. I like the combination of dijon and tarragon and have used that to also make compound butters.

  14. Patricia, thanks. I wasn’t sure if these veggies were too strongly flavored for the tarragon, but they were wonderful together.

    Peter, great idea.

    Thanks Kelly and Jenny.

    Simona, I think tarragon needs quite a bit of sun. I have mine where it gets sun at least 12 hours a day.

    Pam, hope you like it.

    Maria, thanks. I got a tripod and I’m loving it.

  15. I am glad you are exploring new ways to use tarragon. Great photo!!

  16. I love tarragon and mine is thriving, all I ever use it on is chicken salad, so I can’t wait to try this vinaigrette.

  17. I have been waiting for my tarragon to thrive so I could use it in one of the recipes you have posted that use it an ingredients. At this point I am afraid that I will have to buy some if I want to try any of the delicious dishes you have been posting. I guess my little patch does not get enough sun for tarragon.

  18. Sounds yummy, Kalyn!

  19. How healthful, I’ll have to give it a try.

  20. I have a similar salad…great winter or summer!

  21. You’ve put together two of my favorites veggies, Kalyn – I would love to try that vinaigrette, too!

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