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

I absolutely love this Roasted Cauliflower Salad with Dried Cherries, Nuts, and Lemon Zest Recipe because it’s got the perfect balance of textures and flavors that’ll surprise you in the best way. The roasted cauliflower turns beautifully golden and tender, while those tart dried cherries add just the right hint of sweetness. Toss in the crunch from toasted almonds and seeds and the zing from lemon zest and serrano, and you’ve got a salad that’s both satisfying and fresh.

When I first tried this salad, it quickly became my go-to side for weeknight dinners and even casual dinner parties because it’s effortless yet impressive. You’ll find that this Roasted Cauliflower Salad with Dried Cherries, Nuts, and Lemon Zest Recipe holds up well, making it perfect for meal prep or serving alongside your favorite mains. Trust me, once you try it, you’ll be making it on repeat.

Ingredients You’ll Need

The beauty of this dish lies in its straightforward ingredient list, featuring complementary flavors and textures. When shopping, pick a firm, fresh cauliflower and high-quality extra-virgin olive oil for the best flavor impact.

• Cauliflower: Choose a medium head that’s firm with tight florets; small florets roast evenly and get nice crisp edges.
• Extra-virgin olive oil: Using good-quality olive oil really elevates the taste of the nuts and spices when toasted.
• Kosher salt: Its coarse texture helps season everything evenly without overdoing it.
• Red wine vinegar: Adds a bright tang that cuts through the richness of the roasted cauliflower.
• Shallot: Thinly sliced, it brings a mild onion flavor that’s not overpowering.
• Lemon: Both zest and juice are used to brighten the salad and add freshness.
• Slivered almonds: Toasted for crunch and nutty depth.
• Cumin seeds: Toasted to release a warm, earthy aroma that complements the cauliflower.
• Sesame seeds: Add a subtle toasty flavor and texture variation.
• Fresh parsley: Chopped for herbaceous brightness and color.
• Dried cherries: Halved to evenly disperse their sweet and slightly tart flavor.
• Serrano pepper: Seeded and sliced thin for just the right amount of heat without overwhelming.

Variations

I love to tweak this Roasted Cauliflower Salad with Dried Cherries, Nuts, and Lemon Zest Recipe depending on the season or what I have on hand, so feel free to make it your own! Adding or swapping ingredients is an easy way to keep this salad fresh and exciting.

• Add Feta: My family goes crazy for a sprinkle of tangy feta cheese to give this salad a creamy balance.
• Swap Nuts: I sometimes use walnuts or pecans instead of almonds – it changes the flavor profile but keeps the crunch.
• Make it Vegan: The base recipe is naturally vegan; just skip any cheese additions.
• Adjust the Heat: If you’re sensitive to spice, reduce or omit the serrano pepper, or swap for milder green chili.

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

Step 1: Roast the Cauliflower to Golden Perfection

Preheat your oven to 425°F and position a rack in the center. Spread the cauliflower florets on a rimmed baking sheet in a single layer and toss them with 1 tablespoon of olive oil and 1 teaspoon kosher salt. Roasting at high heat caramelizes the edges and brings out the cauliflower’s natural sweetness—it usually takes about 25 minutes. Make sure to check halfway and give the pan a gentle shake to ensure even roasting. When it looks golden brown with some crisp bits, it’s ready.

Step 2: Prepare the Shallot and Vinegar Dressing

While the cauliflower roasts, mix your red wine vinegar, thinly sliced shallot, and the remaining teaspoon of salt in a large bowl. This simple dressing lets the shallots soften slightly while mingling with the tangy vinegar, building a great flavor base for the salad.

Step 3: Toast the Nuts, Seeds, and Lemon Zest

This step really elevates the Roasted Cauliflower Salad with Dried Cherries, Nuts, and Lemon Zest Recipe—heat 1 tablespoon of olive oil in a medium skillet over medium heat. When the oil is shimmering, add the lemon zest (just the yellow peel, avoid pith), slivered almonds, cumin seeds, and sesame seeds. Stir frequently for about 7 minutes until they’re golden and fragrant. Be careful not to burn them. Once toasted, transfer the mixture to a paper towel-lined plate to cool, then roughly chop. This mix adds incredible layers of flavor and crunch.

Step 4: Toss It All Together

Add the remaining ¼ cup of olive oil, chopped fresh parsley, dried cherries, thinly sliced serrano peppers, and the roasted cauliflower to the bowl with the shallots and vinegar. Then fold in the chopped toasted nut and seed mixture. Give everything a good toss so all the flavors marry well. You’ll see how vibrant and satisfying this salad looks and tastes right away.

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

Garnishes

I like to finish this salad with an extra sprinkle of chopped parsley and a few whole toasted almonds for added visual appeal and crunch. Sometimes I add a few crumbles of feta when I want a creamy contrast. A light drizzle of good olive oil or a squeeze of extra lemon just before serving lifts everything perfectly.

Side Dishes

This salad pairs beautifully with grilled chicken, salmon, or even a roasted pork tenderloin. For a vegetarian meal, serve alongside warm quinoa or couscous with roasted vegetables. I’ve also enjoyed it as a hearty lunch with some crusty bread and goat cheese on the side.

Creative Ways to Present

For special occasions, I like to plate this salad in individual shallow bowls, garnished with whole dried cherries and colorful edible flowers. It also layers beautifully in a clear glass salad bowl if you want those gorgeous colors and textures to stand out when you bring it to the table.

Make Ahead and Storage

Storing Leftovers

I store leftover Roasted Cauliflower Salad with Dried Cherries, Nuts, and Lemon Zest Recipe in an airtight container in the fridge. It keeps really well for up to 3 days—and the flavors actually deepen over time. Just give it a quick toss before serving again.

Freezing

To be honest, I don’t recommend freezing this salad because the texture of the cauliflower and nuts changes after thawing. Instead, it’s best enjoyed fresh or refrigerated for a few days.

Reheating

If you want to reheat leftovers, I suggest warming just the cauliflower portion in a skillet or oven to revive its roasted crispness, then stirring it back into the salad bowl. This keeps the nuts and cherries fresh and preserves the salad’s bright flavors.

FAQs

Final Thoughts

This Roasted Cauliflower Salad with Dried Cherries, Nuts, and Lemon Zest Recipe holds a special spot in my heart because it’s so much more than your average salad. It’s packed with personality—comforting warmth, a little heat, sweetness, and fresh brightness all in one bowl. I hope you’ll give it a try and discover how easy and rewarding it is to make something truly delicious and different. Trust me, it’s one recipe you’ll want to keep coming back to!

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