4 – 5 cups broccoli florets, chopped into bite-sized pieces (10–12 ounce bag)

2 ½ –3 cups cauliflower florets, chopped into bite-sized pieces (10-ounce bag)

1 medium apple, diced (1 ½ – 2 cups)

½ small red onion, diced (½ cup)

2 celery ribs, diced (½ cup)

2–3 green onions, thinly sliced (1/3 cup)

½ cup dried cranberries

½ cup feta cheese, crumbled (omit for dairy-free or Whole30)

½ cup lightly salted roasted almonds, roughly chopped (may substitute walnuts, pecans, or sunflower seeds for nut-free)

¾ cup mayo (use egg-free mayo for vegan)

¼ cup olive oil or avocado oil

3 tablespoons lemon juice (1 lemon)

2 teaspoons honey (use maple syrup for vegan)

1 teaspoon garlic powder

½ teaspoon fine salt

¼ teaspoon black pepper

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Make the dressing: In a small bowl, combine the mayo, oil, lemon juice, honey, garlic powder, salt, and pepper. Whisk until well combined, about 2-3 minutes. Set aside.
Prepare the salad: In a large bowl, toss together the broccoli, cauliflower, apple, red onion, celery, green onion, dried cranberries, feta cheese, and almonds (or walnuts).
Combine: Add the dressing to the large bowl and toss until everything is evenly coated.
Marinate: For the best flavor, let the salad sit in the fridge for 30 minutes to allow the vegetables to marinate in the dressing (optional but recommended).
Serve and Enjoy: Serve immediately or store for later.

Nut-free: Use sunflower seeds instead of almonds or walnuts for a nut-free option.
Dairy-free: Omit the feta cheese or substitute with a dairy-free version.
Vegan: Use vegan mayo and maple syrup instead of honey to make this recipe vegan-friendly.
Extra Veggies: Add in some shredded carrots, bell peppers, or even spinach for additional color and flavor.