Cut the bacon into ¼-inch pieces. Heat a skillet over medium-low heat and cook the bacon for about 7 minutes until crispy and golden. Transfer to a paper towel-lined plate to drain excess grease.

In a medium mixing bowl, combine mayonnaise, red wine vinegar, sugar, salt, and black pepper. Whisk until fully blended.

Wash and chop the purple cauliflower and broccoli into bite-sized florets. Place florets in a large bowl.

To the bowl with the chopped vegetables, add golden raisins, chopped pistachios, and green onions. Pour the dressing over and toss until well coated.

Incorporate the crispy bacon into the salad mixture or reserve for garnishing before serving.

Cover the salad and refrigerate for at least 30 minutes before serving.