Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Roasted Cauliflower Salad with Almonds and Cherries

Roasted Cauliflower Salad with Almonds and Cherries

  • Author: Jonathan
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Roasted Cauliflower Salad with Almonds and Cherries combines tender roasted cauliflower florets with toasted almonds and tart cherries, dressed in olive oil and lemon juice, and finished with fresh herbs and shredded mozzarella cheese (vegetal). This light, vibrant salad offers a perfect balance of sweet and savory flavors with a delightful crunch and bright colors, suitable as a nourishing lunch, side dish, or party salad.

Ingredients

Scale

Main Ingredients

  • 1 medium head of cauliflower, cut into bite-sized florets
  • 1 cup almonds, toasted
  • 1 cup fresh or frozen pitted cherries
  • 3 tablespoons olive oil, divided
  • 2 tablespoons lemon juice, freshly squeezed
  • 1/2 cup fresh parsley or mint, chopped
  • 1/2 cup shredded mozzarella cheese (vegetal)
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare and Roast the Cauliflower: Wash and cut the cauliflower into uniform, bite-sized florets. Toss them in 2 tablespoons of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast in a preheated oven at 425°F (220°C) for 25-30 minutes, turning halfway through, until golden and tender.
  2. Toast the Almonds: While the cauliflower roasts, toast the almonds in a dry skillet over medium heat. Stir frequently for 5-7 minutes until they are golden brown and fragrant. Remove from heat and allow to cool.
  3. Prepare the Cherries: Wash and pit fresh cherries. If using frozen cherries, thaw and drain any excess liquid. Ensure cherries are ready to add freshness and tart bursts to the salad.
  4. Combine Salad Ingredients: In a large bowl, gently toss the roasted cauliflower, toasted almonds, and cherries. Add the chopped parsley or mint. Drizzle with remaining 1 tablespoon olive oil and lemon juice. Season with salt and pepper to taste and toss gently to combine.
  5. Add Cheese and Serve: Sprinkle the shredded mozzarella cheese (vegetal) over the salad and toss gently one final time. Serve immediately for best texture and flavor.

Notes

  • Cut cauliflower florets uniformly to ensure even roasting and caramelization.
  • Toast almonds slowly over medium heat to maximize crunch and avoid burning.
  • Remove cherry pits carefully to prevent bitterness and hard pieces in the salad.
  • Adjust lemon juice and olive oil proportions to balance tanginess and richness according to your taste.
  • Serve the salad fresh on the day it’s made for optimal texture, crispiness, and flavor.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: International

Nutrition

  • Serving Size: 1 cup
  • Calories: 210
  • Sugar: 7g
  • Sodium: 150mg
  • Fat: 15g
  • Saturated Fat: 3g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 5g
  • Protein: 6g
  • Cholesterol: 0mg

Keywords: roasted cauliflower salad, almond salad, cherry salad, healthy salad, gluten free salad, vegetarian salad, light lunch, side dish

Find it online: https://familycookspot.com/roasted-cauliflower-salad-with-almonds-and-cherries/