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Roasted Cauliflower Date Pecan Salad

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 6
Calories: 340 kcal
Course: Salad
Cuisine: American

Ingredients

For the cauliflower:
  • 4 cups small cauliflower florets
  • 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 roughly chopped pecans
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon Flaky sea salt
For the orange maple vinaigrette:
  • 1/3 cup olive oil
  • 3 tablespoons fresh orange juice
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1 small shallot, minced
  • 1 clove garlic, minced
  • Kosher salt and black pepper, to taste
For the salad:
  • 5 oz spring mix
  • 6 pitted Medjool dates, chopped
  • 2 oz goat cheese, crumbled
  • 1/4 cup Red onion slices
  • fresh mint, for garnish, optional

Instructions

    Cup of Yum
  1. Preheat the oven to 425°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Calories 340kcal (17%) Carbohydrates 31g (10%) Protein 6g (12%) Fat 25g (38%) Saturated Fat 2g (10%) Polyunsaturated Fat 5g Monounsaturated Fat 18g Cholesterol 4mg (1%) Sodium 460mg (19%) Potassium 543mg (16%) 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

% 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.