If you’re craving a delightful salad that balances earthiness with a burst of brightness, the Roasted Cauliflower Salad with Dried Cherries Nuts and Lemon Zest Recipe is an absolute must-try. This dish perfectly marries tender, golden roasted cauliflower with the sweet tang of dried cherries, the crunch of toasted nuts and seeds, and the zesty lift of fresh lemon. Every bite offers a harmony of textures and flavors that can brighten any meal or stand proudly on its own as a vibrant, satisfying centerpiece.
Ingredients You’ll Need
Keeping this salad straightforward yet sensational means focusing on ingredients that bring freshness, texture, and a pop of flavor. Each component plays a special role in building a memorable dish that’s as visually appealing as it is delicious.
- Cauliflower florets: The main star that roasts to a golden, tender perfection giving a satisfying bite.
- Extra-virgin olive oil: Used in roasting and dressing for rich, silky layers of taste.
- Kosher salt: Enhances natural flavors and balances acidity perfectly.
- Red wine vinegar: Adds an invigorating tang that brightens the entire salad.
- Shallot: Thinly sliced for a mild, sweet onion flavor that complements the acidity.
- Fresh parsley: Brings a fresh, herbaceous note and vibrant green color.
- Dried cherries: Provide bursts of sweet-tart juiciness that contrast beautifully with cauliflower.
- Serrano pepper: Adds a gentle heat and complexity without overpowering.
- Lemon zest: Imparts fragrant citrus oils for a zesty lift in every mouthful.
- Slivered almonds: Toasted to add a buttery crunch that enhances the salad’s texture.
- Cumin seeds and sesame seeds: Toasted to release warm, nutty flavors that deepen the salad’s profile.
How to Make Roasted Cauliflower Salad with Dried Cherries Nuts and Lemon Zest Recipe
Step 1: Preheat and Prep Cauliflower
Start by preheating your oven to 425°F with a rack positioned in the center. Lay your cauliflower florets out on a rimmed sheet pan in a single layer to ensure even roasting. Toss them lightly with a tablespoon of olive oil and sprinkle with 1 teaspoon of kosher salt. This initial seasoning aids in drawing out moisture and developing that beautiful golden caramelization.
Step 2: Roast Cauliflower
Pop the cauliflower into the hot oven and roast for about 25 minutes. You’ll want to see a deep golden color and a tender bite once they are done. Remove from the oven and allow them to cool slightly—it helps them hold their shape when mixed later and brings out their nutty flavor.
Step 3: Prepare Vinaigrette
While the cauliflower is roasting, combine the red wine vinegar with the thinly sliced shallot and the remaining teaspoon of kosher salt in a large bowl. Letting the shallots steep in the vinegar tenderizes them and mellows their sharpness, creating a bright, tangy base for the salad.
Step 4: Zest Lemon and Toast Seeds & Almonds
Carefully zest the lemon, avoiding any bitter white pith. Heat a tablespoon of olive oil in a skillet over medium heat and add the zest, slivered almonds, cumin seeds, and sesame seeds. Toast this mixture for around 7 minutes, stirring frequently until everything turns golden and fragrant. This step unlocks intense flavors and adds a toasty crunch to the salad.
Step 5: Cool and Chop Toppings
Once toasted, transfer your seed and almond mixture to a paper towel-lined plate to cool. When cooled, roughly chop them to better distribute their presence throughout the salad, so every forkful has delightful textural contrasts.
Step 6: Toss Salad
Into your shallot and vinegar bowl, pour the remaining quarter cup of olive oil, then add fresh parsley, dried cherries, thinly sliced serrano pepper, and roasted cauliflower. Finally, sprinkle the toasted almond and seed blend on top. This layering keeps the crunch crisp and flavors vibrant.
Step 7: Combine and Serve
Gently toss all the ingredients until everything is well combined. Taste and adjust seasoning if needed. This salad can be served warm for a cozy feel or at room temperature, which lets the flavors settle beautifully.
How to Serve Roasted Cauliflower Salad with Dried Cherries Nuts and Lemon Zest Recipe
Garnishes
Brighten your salad presentation with fresh lemon zest curls, a sprinkle of chopped parsley, or even a few whole dried cherries on top. These simple garnishes add pops of color and make each serving look as inviting as it tastes.
Side Dishes
This salad pairs wonderfully with grilled chicken, seared fish, or alongside a hearty grain like quinoa or farro. Its nutty and tangy flavors complement protein-rich mains and add a fresh touch to a winter meal or light summer lunch.
Creative Ways to Present
Try serving this salad layered in a clear glass bowl to showcase the colorful ingredients or plated on a wooden board alongside bruschetta for a rustic, shareable appetizer. You could also use it as a topping for flatbreads or in grain bowls for a vibrant texture boost.
Make Ahead and Storage
Storing Leftovers
Your Roasted Cauliflower Salad with Dried Cherries Nuts and Lemon Zest Recipe keeps well in an airtight container in the fridge for up to three days. The flavors develop even more after resting, but be mindful that the toasted nuts may soften slightly over time.
Freezing
This salad is best enjoyed fresh and isn’t recommended for freezing, as the texture of roasted cauliflower and the crispness of nuts will not hold up well after thawing.
Reheating
If you prefer your salad warm, gently reheat the cauliflower portion separately in a hot skillet or oven for a few minutes before mixing it back into the other ingredients. Avoid microwaving the whole salad to maintain the best texture.
FAQs
Can I use other nuts instead of almonds?
Absolutely! Walnuts, pecans, or pistachios can offer a different but equally delicious crunch and flavor profile. Toast them gently to bring out their oils and aroma before adding to the salad.
Is this salad suitable for vegan diets?
Yes, this recipe is completely vegan as it contains no animal products and uses olive oil and plant-based ingredients exclusively.
How spicy is the serrano pepper in this salad?
Serrano peppers deliver a mild to moderate heat. If you prefer less spice, try using only half a pepper or substituting with a milder pepper, like a poblano, for a gentler kick.
Can I prepare parts of this salad ahead of time?
You can roast the cauliflower and toast the nuts and seeds a day before. Store them separately and combine everything just before serving to keep textures crisp and flavors fresh.
What can I use if I don’t have red wine vinegar?
Substitute with apple cider vinegar or white wine vinegar for a similar bright acidity that works well with the salad’s flavors.
Final Thoughts
This Roasted Cauliflower Salad with Dried Cherries Nuts and Lemon Zest Recipe is one of those dishes that feels like a warm hug and a celebration all at once. It’s simple to prepare but delivers spectacular flavors and textures that will make it a beloved staple in your kitchen. I can’t wait for you to try it and share it with those you care about — it truly shines on any table!
Print
Roasted Cauliflower Salad with Dried Cherries Nuts and Lemon Zest Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This vibrant Roasted Cauliflower Salad combines tender, golden cauliflower florets with a zesty lemon and red wine vinegar vinaigrette. Enhanced with sweet dried cherries, crunchy toasted nuts and seeds, fresh parsley, and a hint of serrano pepper, this salad offers a delightful balance of textures and flavors—perfect as a nutritious side or light main dish.
Ingredients
Cauliflower and Roasting
- 1 medium head cauliflower, cut into small florets (about 2½ pounds)
- 1 tablespoon extra-virgin olive oil (for roasting)
- 2 teaspoons kosher salt, divided
Vinaigrette and Salad
- 3 tablespoons red wine vinegar
- 1 shallot, thinly sliced
- ¼ cup extra-virgin olive oil
- ¼ cup chopped fresh parsley
- ½ cup dried cherries, halved
- 1 serrano pepper, seeded and thinly sliced
Toasted Toppings
- 2 tablespoons extra-virgin olive oil
- 1 lemon (zested)
- ¼ cup slivered almonds
- 2 tablespoons cumin seeds
- 2 tablespoons sesame seeds
Instructions
- Preheat and Prep Cauliflower: Preheat your oven to 425°F (220°C) and position a rack in the center. Arrange the cauliflower florets evenly on a rimmed baking sheet. Toss with 1 tablespoon of olive oil and sprinkle with 1 teaspoon kosher salt to season.
- Roast Cauliflower: Roast the cauliflower in the preheated oven until it becomes golden brown and tender, about 25 minutes. Remove from the oven and allow to cool slightly while you prepare the remaining components.
- Prepare Vinaigrette: In a large bowl, combine the red wine vinegar, thinly sliced shallot, and the remaining 1 teaspoon of kosher salt. Stir well to blend the flavors as the shallot softens and infuses the dressing.
- Zest Lemon and Toast Seeds & Almonds: Using a peeler, carefully remove just the yellow zest from the lemon, avoiding any bitter white pith. Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Once hot, add the lemon zest, slivered almonds, cumin seeds, and sesame seeds. Toast them, stirring frequently, until they are golden brown and fragrant—approximately 7 minutes.
- Cool and Chop Toppings: Transfer the toasted mixture onto a paper towel-lined plate to cool. When cooled, roughly chop the almonds and seeds so they integrate more seamlessly into the salad.
- Toss Salad: To the bowl containing the shallot and vinegar mixture, add the remaining ¼ cup olive oil, chopped parsley, dried cherries, thinly sliced serrano pepper, and the roasted cauliflower. Finally, sprinkle the toasted almond and seed mixture on top.
- Combine and Serve: Gently but thoroughly toss all ingredients until everything is well combined. Taste and adjust seasoning if necessary. Serve warm or at room temperature for best flavor and texture.
Notes
- For extra crunch, you can add toasted pine nuts or walnuts instead of almonds.
- Adjust the serrano pepper amount according to your heat preference or substitute with a milder chili.
- This salad is excellent served at room temperature and can be made a few hours ahead; just keep the toasted nuts separate until just before serving to maintain crispness.
- Leftovers keep well refrigerated for up to 2 days; bring to room temperature before serving.
- Use freshly ground kosher salt to enhance flavor and texture.
