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
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.