Broccoli Cauliflower Pepita Salad

Ingredients

• 3 cups coarsely diced broccoli
• 3 cups coarsely diced cauliflower
• 1 red bell pepper, diced
• 1/2 cup diced onion
• 1/2 cup shelled roasted pumpkin seeds (pepitas)
• 1/2 cup light mayonnaise
• 1/2 cup plain nonfat Greek yogurt
• 2 tablespoons red wine vinegar
• 2 tablespoons coconut palm sugar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt

Directions

Mix broccoli, cauliflower, red bell pepper, onion, and pumpkin seeds in a large bowl.

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.

Cover bowl with plastic wrap and refrigerate 1 to 2 hours before serving.