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Roasted Cauliflower Salad with Kale, Dates, and Pepitas, in a Lemon Vinaigrette

RECIPE: Roasted Cauliflower Salad With Kale, Dates, and Pepitas, in a Lemon Vinaigrette


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  • Author: Vanessa Seder
  • Yield: Serves 4

Description

This hearty salad stars two members of the cruciferous family, rich in antioxidants and phytonutrients: cauliflower and kale. The roasted cauliflower adds a nutty flavor that pairs delightfully with the sweetness of dates and crunch of pepitas.


Ingredients

Units Scale
  • 2 2-lb heads of cauliflower, leaves and core removed, cut into 2-inch florets (about 12 cups)
  • 1/2 cup plus 1 tbsp olive oil, divided
  • 1 3/4 tsp fine sea salt, divided
  • 1 tsp freshly ground black pepper, divided
  • 3 Tbsps fresh lemon juice
  • 1 tsp thinly sliced Fresno chili or more to taste
  • 2 sweet apples such as Gala or Honeycrisp apples, chopped (2 cups)
  • 4 cups baby kale
  • 1/3 cup toasted, salted pepitas
  • 1/4 cup fresh flat-leaf parsley sprigs
  • 4 chopped pitted medjool dates

Instructions

  1. Preheat the oven to 425° F. Place the cauliflower florets on a parchment-lined standard-sized baking sheet. Drizzle with 1 tablespoon olive oil and season with 1 teaspoon salt, and 1/2 teaspoon pepper.
  2. Spread out and roast the cauliflower, tossing once halfway through cooking, until it is browned in spots and cooked through, about 40 minutes.
  3. Meanwhile, in a large bowl, whisk together the lemon juice, chili, 1/2 cup olive oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Add the apple and toss to coat in the dressing.
  4. Once the cauliflower has finished roasting, add the cauliflower to the bowl with the apple along with the kale, pepitas, parsley, and dates. Serve warm or room temperature.