If you are looking for a vibrant dish that delivers a satisfying medley of flavors and textures, the Roasted Cauliflower Salad with Dried Cherries, Nuts, and Lemon Zest Recipe is an absolute winner. This salad strikes the perfect balance between the earthy roasted cauliflower, the sweet and tart burst from dried cherries, the crunch of toasted nuts and seeds, and the fresh zing of lemon zest. It is not only visually appealing with its beautiful golden hues and pops of red but also packs a punch of flavor that will keep you coming back for more. Whether as a hearty side or a light main, this salad shines in every bite.

Roasted Cauliflower Salad with Dried Cherries, Nuts, and Lemon Zest Recipe - Recipe Image

Ingredients You’ll Need

The magic of this salad comes alive thanks to a handful of simple, thoughtfully chosen ingredients. Each one adds its own charm—whether it’s the crispy roasted cauliflower florets, the sweet dried cherries, or the aromatic toasted nuts and seeds that bring texture and warmth.

Cauliflower florets: The star of the dish, roasted to develop a golden, caramelized flavor that forms a tender base.
Extra-virgin olive oil: Used generously for roasting and dressing, it adds richness and helps bring all flavors together smoothly.
Kosher salt: Essential in seasoning the cauliflower and balancing the bright acidity in the vinaigrette.
Red wine vinegar: Brings a lively tang that complements the sweetness of cherries and the earthiness of cauliflower.
Shallot: Adds a gentle sharpness and delicate crunch when thinly sliced and mixed into the vinaigrette.
Fresh parsley: Offers a burst of green freshness to brighten up the salad.
Dried cherries: Bursting with sweet and tart notes, they contrast beautifully against the roasted vegetables.
Serrano pepper: Adds a hint of spice to keep each bite exciting but not overpowering.
Lemon zest: Infuses a refreshing citrus aroma that’s subtly uplifting.
Slivered almonds: Contribute a nutty crunch that pairs perfectly with toasted cumin and sesame seeds.
Cumin seeds: Bring a warm, earthy spice when toasted, adding depth to the salad.
Sesame seeds: Give a delicate toasted flavor and extra texture for balance.

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 and placing the rack in the middle position. Cut your cauliflower into small florets for consistent roasting. Toss them in a tablespoon of extra-virgin olive oil and sprinkle with one teaspoon of kosher salt to enhance their natural sweetness as they roast.

Step 2: Roast Cauliflower

Arrange the cauliflower florets in a single, even layer on a rimmed baking sheet to ensure they roast well instead of steaming. Roast for about 25 minutes until they turn golden brown with slightly crispy edges but remain tender on the inside. This roasting step is where the cauliflower develops its signature caramelized flavor that forms the backbone of the salad.

Step 3: Prepare Vinaigrette

While the cauliflower is roasting, mix together the red wine vinegar, thinly sliced shallot, and the remaining teaspoon of kosher salt in a large bowl. This combination creates a vibrant base for your dressing that adds bright acidity and a slight bite from the shallots, perfectly complementing the earthy vegetables.

Step 4: Zest Lemon and Toast Seeds & Almonds

Using a vegetable peeler, carefully remove only the bright yellow zest of your lemon, avoiding any of the bitter white pith. Then heat one tablespoon of olive oil in a skillet over medium heat and add the lemon zest together with slivered almonds, cumin seeds, and sesame seeds. Toast them gently, stirring frequently for about 7 minutes until everything turns golden and fragrant. This step unlocks the nuts’ and spices’ full aromatic potential.

Step 5: Cool and Chop Toppings

Transfer the toasted mixture to a paper towel-lined plate to cool. Once completely cooled, roughly chop these toasted almonds and seeds so they will distribute evenly throughout your salad, ensuring every forkful gets that delightful crunch and burst of toasted flavor.

Step 6: Toss Salad

To your bowl with shallot and vinegar, add the remaining quarter cup of olive oil, freshly chopped parsley, dried cherries, thinly sliced serrano pepper, and roasted cauliflower. Finally, sprinkle in the toasted almond and seed mixture. Gently toss everything together to mix all flavors and textures without bruising the cauliflower.

Step 7: Combine and Serve

Give the salad a final gentle toss to fully incorporate all ingredients. Taste and adjust seasoning with salt if needed. This salad is wonderful served warm or at room temperature, letting those toasted, tangy, and sweet flavors shine beautifully.

How to Serve Roasted Cauliflower Salad with Dried Cherries, Nuts, and Lemon Zest Recipe

Garnishes

Freshly chopped parsley or a sprinkle of extra lemon zest on top can brighten and freshen the appearance while adding a vibrant aroma. For a more festive touch, consider garnishing with a few whole dried cherries or a light drizzle of good-quality olive oil just before serving.

Side Dishes

This salad pairs beautifully with grilled chicken, roasted fish, or even a simple grain like quinoa or couscous. Its robust flavors and textures also make it stand well on its own for a light, nutritious lunch or dinner.

Creative Ways to Present

For a fun twist, serve the salad in individual small bowls lined with endive leaves or spoon it over a bed of baby greens for extra color and freshness. It also makes a stunning addition to a mezze platter where guests can scoop portions as they like.

Make Ahead and Storage

Storing Leftovers

Store any leftover roasted cauliflower salad in an airtight container in the refrigerator. It will keep well for up to three days, making it a great option for meal prep or quick lunches.

Freezing

This salad isn’t ideal for freezing because of the texture changes in cauliflower and dried fruit. It’s best enjoyed fresh or refrigerated for short-term storage.

Reheating

If you prefer to enjoy the salad warm again, reheat it gently in a skillet over low heat just until warmed through, avoiding overheating to preserve the texture of the nuts and the brightness from the vinaigrette.

FAQs

Can I use other nuts besides almonds?

Absolutely! Walnuts, pecans, or pistachios could all add a fantastic crunch and unique flavor. Just toast the nuts similarly to maintain that toasty aroma and texture.

Is there a substitute for dried cherries?

If you can’t find dried cherries, dried cranberries or raisins work as good alternatives, providing that sweet-tart punch that balances the roasted cauliflower.

Can I prepare the vinaigrette ahead of time?

You can mix the vinaigrette up to a day in advance and refrigerate it. Just bring it to room temperature before tossing with the salad to allow the flavors to meld beautifully.

How spicy is this salad with serrano pepper?

The serrano adds a gentle heat that lingers but doesn’t overpower. If you prefer milder flavors, simply reduce the amount or omit the pepper altogether.

Can this salad be made vegan?

Yes! This recipe is naturally vegan, featuring plant-based ingredients and healthy fats from olive oil and nuts. Just be sure to use vegan-friendly condiments if you add any twists.

Final Thoughts

This Roasted Cauliflower Salad with Dried Cherries, Nuts, and Lemon Zest Recipe is one of those dishes that effortlessly impresses with its vibrant colors, mouthwatering textures, and perfectly balanced flavors. It’s versatile, wholesome, and downright delicious — a recipe you’ll want to keep handy for cozy dinners or special gatherings. Go ahead and give it a try; your taste buds will thank you.