Instructions

1. 1

   Prep the vegetables: Wash broccoli and cauliflower and cut into small, bite-sized florets. Dice red onion if using.

2. 2

   Toast the nuts: In a dry skillet over medium heat, toast the almonds or pecans until golden and fragrant, about 3–4 minutes, shaking the pan frequently to prevent burning.

3. 3

   Make the dressing: In a medium bowl, whisk together mayonnaise, honey, and lemon juice until smooth and creamy.

4. 4

   Combine salad ingredients: In a large bowl, toss broccoli, cauliflower, red onion, dried cranberries, and toasted nuts. Pour the dressing over the top and gently toss until all pieces are coated.

5. 5

   Chill before serving: Let the salad sit in the fridge for at least 10 minutes to meld flavors and maintain crispness.