Roasted Cauliflower Salad with Dates & Salted Maple Pecans

Why You'll Love This Flavorful Salad

• Complex Flavors in Every Bite: The spiced roasted cauliflower pairs well with the natural sweetness of the dates. And have you ever had dates and goat cheese together? A match made in heaven! The salted maple pecans add a pleasant crunch and makes the salad extra special. And let's not forget about that orange maple vinaigrette—it's the perfect tangy-sweet dressing that pulls everything together.
• Satisfying: Cauliflower is low in calories but high in fiber and nutrients, making it a fantastic choice for a satisfying base. Combined with the dates (which offer natural sugars and fiber) and the healthy fats from the pecans and goat cheese, this salad will keep you feeling full and nourished without weighing you down.
• Tastes Gourmet but Easy to Make: The flavors are incredible and the salad feels fancy, but it is really easy to make. Plus, it's GORGEOUS to serve! Your friends and family will be impressed.

Key Ingredients

• Greens: I like to use spring mix, but any greens will work for this salad.
• Cauliflower: Spiced and roasted to caramelized perfection, cauliflower adds great flavor and makes the salad super hearty!
• Salted Maple Pecans: Sweet, salty, and crunchy, with a hint of maple flavor. Candied pecans would also be great in this salad.
• Dates: I recommend Medjool dates. You can buy unpitted dates or remove the pit before chopping them up. They are chewy and slightly sweet!
• Goat Cheese: Goat cheese can be polarizing, but trust me, it works SO well in this salad. It is creamy and really pairs well with dates. Of course, you can swap it with feta, parmesan, or even white cheddar, but give goat cheese a chance:)
• Orange Maple Vinaigrette: This simple citrus dressing with a hint of maple is easy to whisk up and so much better than store bought!

How to Make Roasted Cauliflower Salad

• Roast the Cauliflower. Preheat the oven to 425°F. Spread the cauliflower florets on a baking sheet in a single layer and drizzle with olive oil and season with smoked paprika, salt, garlic powder, and cumin. Make sure the florets are spaced out on the baking sheet and not overcrowded. This allows the heat to circulate evenly, giving you that nice roasted texture. Roast for 20-25 minutes, flipping halfway through, until the cauliflower is golden brown and crispy around the edges.

• Prepare the Salted Maple Pecans. Heat a small pan over medium heat. Add the pecans and toast, stirring frequently, until fragrant, about 4 to 6 minutes. Remove from the heat and immediately drizzle with maple syrup and sprinkle with salt. Stir until the nuts are well coated, then transfer to a plate or tray that has been lined with parchment paper. They will harden as they cool.

• Make the Orange Maple Vinaigrette. In a small bowl or jar, whisk together the oil, fresh orange juice, vinegar, maple syrup, Dijon mustard, shallot, and garlic. Season with salt and pepper to taste.

• Assemble the Salad & Serve. In a large bowl, toss the spring mix with the roasted cauliflower, pecans, chopped dates, crumbled goat cheese, and red onion. Drizzle the orange maple vinaigrette over the top and give it one last gentle toss to combine all the flavors. Garnish with fresh mint, if desired. Serve and enjoy!

Serving Suggestions

This salad is a great side dish for any of these entrees.

• Easy Skillet Chicken Thighs
• Pork Tenderloin with Potatoes
• Lemon Butter Chicken
• Curry Lentil Soup
• Pasta Puttanesca

Storing Tips

This salad is best served fresh, but you can store the components separately for later use:

• Cauliflower: Store leftover roasted cauliflower in an airtight container in the fridge for up to 3 days. Reheat it in the oven, air fryer, or on the stovetop for a few minutes to regain its crispness.
• Pecans: Keep your salted maple pecans in an airtight container at room temperature for up to one week.
• Vinaigrette: The vinaigrette can be stored in the fridge for up to one week. Just give it a good shake before using.

Assembled salads with dressing won't last as long, so it's best to serve this salad within a few hours of making it to keep the greens fresh and crisp.

More Salad Recipes

• Lentil Salad
• Simple Kale Salad
• Broccoli Salad
• Roasted Cauliflower Chickpea Salad
• Beet Salad

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Salads

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.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Cuisine American

Servings 6

Cook ModePrevent your screen from going dark

Ingredients

  

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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

 

• 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

Calories: 340kcal, Carbohydrates: 31g, Protein: 6g, Fat: 25g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 18g, Cholesterol: 4mg, Sodium: 460mg, Potassium: 543mg, Fiber: 5g, Sugar: 20g, Vitamin A: 512IU, Vitamin C: 43mg, Calcium: 71mg, Iron: 2mg

Keywords cauliflower, dates, goat cheese, pecan

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