Roasted Cauliflower Date Pecan Salad
Total Time
40 minutes
Prep Time
15 minutes
Cook Time
25 minutes
Rating
0 out of 5 stars
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Ingredients
6 servings
- 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
- 1 cup roughly chopped pecans
- 1 tablespoon pure maple syrup
- 1/2 teaspoon flaky sea salt
- 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)
- 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)
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Preparation
Step 1
Preheat the oven to 425°F.
Step 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.
Step 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.
Step 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.
Step 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.
Step 6
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