Roasted Cauliflower Date Pecan Salad
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Roasted Cauliflower Date Pecan Salad
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This roasted cauliflower salad combines tender, caramelized cauliflower with sweet dates, creamy goat cheese, and crunchy salted maple pecans for a delicious contrast of flavors and textures. Drizzled with a tangy orange maple vinaigrette, it’s a perfect balance of savory, sweet, and tangy in every bite.
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Ingredients
For the cauliflower:
- 4 cups cauliflower florets small
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
For the salted maple pecans:
- 1 cup pecans roughly chopped
- 1 tablespoon pure maple syrup
- 1/2 teaspoon sea salt flaky
For the orange maple vinaigrette:
- 1/3 cup olive oil
- 3 tablespoons orange juice fresh
- 1 tablespoon apple cider vinegar
- 2 teaspoons pure maple syrup
- 1 teaspoon Dijon mustard
- 1 shallot minced, small
- 1 clove garlic minced
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
For the salad:
- 5 oz spring mix
- 6 Medjool dates chopped, pitted
- 2 oz goat cheese crumbled
- 1/4 cup red onion slices
- mint for garnish, optional, fresh
Instructions
- Preheat the oven to 425°F.
- Line a large baking sheet with parchment paper. Place the cauliflower on the baking sheet. Drizzle with olive oil and season with smoked paprika, salt, garlic powder, and cumin. Roast until the veggies are tender and slightly charred around the edges, tossing halfway through, 20 to 25 minutes.
- While the cauliflower is roasting, make the salted maple pecans. Line a large plate with parchment paper. In a medium skillet, toast the pecans over medium heat, stirring frequently, until fragrant, 4 to 6 minutes. Remove from the heat and immediately add the maple syrup and salt to the pan. Stir until the nuts are well coated, then transfer to the prepared plate to cool and harden.
- To make the dressing, in a small bowl or jar, whisk the olive oil, orange juice, apple cider vinegar, maple syrup, Dijon mustard, shallot, garlic, salt, and pepper.
- To assemble the salad, in a large bowl or on a platter, combine the greens, roasted cauliflower, pecans, dates, and red onion. Drizzle with dressing and toss well. Garnish with a little fresh mint, if desired. Serve.
Notes
- It's best to serve this salad within a few hours of making it to keep the greens fresh and crisp. You can make the cauliflower, salted maple pecans, and dressing in advance.
Nutrition Information
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Calories
340kcal
(17%)
Carbohydrates
31g
(10%)
Protein
6g
(12%)
Fat
25g
(38%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
18g
(90%)
Cholesterol
4mg
(1%)
Sodium
460mg
(19%)
Potassium
543mg
(12%)
Fiber
5g
(20%)
Sugar
20g
(40%)
Vitamin A
512IU
(10%)
Vitamin C
43mg
(48%)
Calcium
71mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 31g | 10% |
| Protein | 6g | 12% |
| Fat | 25g | 38% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 18g | 90% |
| Cholesterol | 4mg | 1% |
| Sodium | 460mg | 19% |
| Potassium | 543mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 20g | 40% |
| Vitamin A | 512IU | 10% |
| Vitamin C | 43mg | 48% |
| Calcium | 71mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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