You know by now how important nutritious recipes are for the Keith family, so having a salad as part of their Keithsgiving menu is a no-brainer. This perfect recipe is a delicious follow up the smooth Butternut Carrot and Coconut Soup . With seasonal cauliflower, the crunch of pecans, and the subtle tang of the apple cider vinaigrette, this salad will be a yummy surprise that will keep your guests filling up on seconds.
Serves 6 to 8
Perfect Recipe Ingredients
Salad
- 1 head cauliflower, cut into small florets
- 1 red onion, thinly sliced
- 3 tbsp extra virgin olive oil
- ¼ tsp cinnamon
- 1 pinch cayenne pepper
- 1 cup uncooked green lentils
- 1 cup pecans
- 6 dates, pitted and chopped
- 2 persimmons, sliced
- 1 cup fresh herbs – such as parsley, cilantro, or basil
- 6 cups mixed greens
Spiced Apple Cider Vinaigrette
- ¼ cup apple cider vinegar
- 1/3 cup extra-virgin olive oil
- 1 tbsp maple syrup
- 1 tbsp Dijon mustard
- ½ tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp ground cloves
- 1 tsp kosher salt
- 1 tsp black pepper
Directions:
- Preheat the oven to 425°F and spread the cauliflower florets and sliced onions out over a baking sheet. Mix the oil, cinnamon, and cayenne pepper in a small bowl, pour over the veggies and toss to coat. Roast in the oven for 20 minutes until the cauliflower is caramelized and golden on the edges.
- Meanwhile, cover the lentils with 3 cups water in a saucepan and bring to a boil. Lower the heat and cook gently until soft, about 20 minutes. Drain the excess cooking liquid and set aside in a bowl to cool in the fridge.
- Remove the cauliflower from the oven and toast the pecans at 350°F for 5 minutes until fragrant.
- Whisk all of the ingredients for the vinaigrette together in a large serving bowl. Add the lentils, roasted cauliflower and onions, pecans, chopped dates, persimmon slices, herbs, and greens to the bowl and toss to combine. Serve and enjoy!
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Keithsgiving is my favorite fall/winter salad. I hope you make more recipes like this one.
So glad to hear you enjoyed it! Stay tuned for more recipes.