A crunchy, refreshing Ranch Cauliflower Salad tossed in a creamy homemade ranch dressing, loaded with fresh herbs and crisp vegetables for a delightful side dish or light lunch. This salad is perfect for those days when I want something cool and satisfying without spending too much time in the kitchen.
Why You’ll Love This Recipe
I love this Ranch Cauliflower Salad because it’s packed with texture and flavor. The cauliflower provides a satisfying crunch, while the creamy ranch dressing ties everything together with a perfect balance of herbs and tanginess. It’s quick to make, doesn’t require cooking (aside from prepping the turkey bacon or sausage), and is versatile enough to serve as a side dish or a light meal on its own. Plus, it’s full of fresh ingredients that make me feel good about what I’m eating.
Ingredients
1 medium head of cauliflower, cut into bite-sized florets
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, finely chopped
1/4 cup cooked, diced turkey bacon or turkey sausage
2 tablespoons fresh parsley, chopped
2 tablespoons fresh chives, chopped
For the ranch dressing:
1/2 cup mayonnaise
1/2 cup sour cream or Greek yogurt
1 teaspoon dried dill
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon lemon juice
Salt and pepper, to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a large bowl, combine the cauliflower florets, cherry tomatoes, cucumber, red onion, cooked turkey bacon or sausage, parsley, and chives.
In a separate bowl, whisk together mayonnaise, sour cream or Greek yogurt, dried dill, dried parsley, garlic powder, onion powder, lemon juice, salt, and pepper until smooth.
Pour the ranch dressing over the vegetables and toss gently until everything is well coated.
Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
Serve chilled as a side dish or a light, healthy snack.
Servings and timing
This recipe serves 4 people. The prep time is about 15 minutes, and since there’s no cooking involved besides prepping the turkey bacon or sausage, the total time comes to just 15 minutes. Chilling for 30 minutes before serving is optional but recommended for best flavor.
Variations
I sometimes swap out the turkey bacon for crispy pancetta or even omit the meat altogether for a vegetarian version. You can add other fresh veggies like bell peppers or radishes for extra crunch and color. For a lighter ranch dressing, I like to use Greek yogurt instead of sour cream, which gives a tangier taste and fewer calories.
Storage/reheating
This salad keeps well in the fridge for up to 2 days in an airtight container. I recommend storing it chilled and giving it a gentle stir before serving again. Since it’s a fresh salad, I don’t recommend reheating it—it’s best enjoyed cold or at room temperature.
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FAQs
Can I make this salad vegan?
Yes, I swap out the mayonnaise and sour cream for vegan alternatives like vegan mayo and coconut yogurt, and I leave out the turkey bacon or replace it with a plant-based bacon substitute.
How long can I store this salad?
I find it stays fresh for about 2 days refrigerated. After that, the cauliflower starts to lose its crunch and the dressing can get watery.
Can I prepare this salad in advance?
Absolutely! I usually prepare it a few hours ahead and refrigerate it to let the flavors meld nicely before serving.
What can I substitute for turkey bacon?
You can use cooked regular bacon, pancetta, or even skip the meat for a vegetarian option.
Is this salad low-carb or keto-friendly?
Yes, cauliflower and the veggies in this salad are low in carbs, and the dressing is high in fat, making it suitable for a low-carb or keto diet.
Conclusion
I really enjoy this Ranch Cauliflower Salad because it’s simple, fresh, and full of flavor. It’s a great way to eat more vegetables without feeling like I’m missing out on taste or texture. Whether I’m serving it as a side or grabbing it for a quick lunch, it never disappoints. It’s one of those easy recipes that I keep coming back to again and again
📖 Recipe:
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Ranch Cauliflower Salad
- Total Time: 15 minutes (plus optional 30 minutes chilling)
- Yield: 4 servings
Description
A crunchy, refreshing cauliflower salad tossed in a creamy homemade ranch dressing, loaded with fresh herbs and crisp vegetables for a delightful side dish or light lunch.
Ingredients
1 medium head of cauliflower, cut into bite-sized florets
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, finely chopped
1/4 cup cooked, diced turkey bacon or turkey sausage
2 tablespoons fresh parsley, chopped
2 tablespoons fresh chives, chopped
For the ranch dressing:
1/2 cup mayonnaise
1/2 cup sour cream or Greek yogurt
1 teaspoon dried dill
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon lemon juice
Salt and pepper, to taste
Instructions
- In a large bowl, combine the cauliflower florets, cherry tomatoes, cucumber, red onion, cooked turkey bacon or sausage, parsley, and chives.
- In a separate bowl, whisk together mayonnaise, sour cream or Greek yogurt, dried dill, dried parsley, garlic powder, onion powder, lemon juice, salt, and pepper until smooth.
- Pour the ranch dressing over the vegetables and toss gently until everything is well coated.
- Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
- Serve chilled as a side dish or a light, healthy snack.
Notes
This salad can be made vegetarian by omitting the turkey bacon or sausage.
For a vegan version, substitute mayonnaise and sour cream with vegan alternatives and omit meat or use plant-based bacon.
The salad keeps well refrigerated for up to 2 days in an airtight container.
Refrigeration before serving enhances flavor melding but is optional.
Additional veggies like bell peppers or radishes can be added for more crunch and color.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 180 kcal
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 25 mg
