Roasted Cauliflower Salad with Lemon, Dried Cherries, and Spiced Almonds Recipe

I absolutely love how the flavors come together in this Roasted Cauliflower Salad with Lemon, Dried Cherries, and Spiced Almonds Recipe. It’s one of those dishes that looks impressive but is surprisingly simple to throw together, perfect for both a weeknight dinner or a special gathering. The roasted cauliflower gets this wonderfully nutty caramelization that pairs beautifully with the bright lemon zest and the sweet-tart dried cherries. Plus, those spiced almonds add the best crunch and warmth!

When I first tried this recipe, I was hooked by how the textures and tastes balanced each other so well—creamy cauliflower, crunchy almonds, juicy cherries, and just the right kick from fresh serrano pepper. You’ll find that this salad is not only delicious but also a healthy, colorful dish that’ll brighten up any meal, making it one of my go-to recipes whenever I want something fresh and satisfying.

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Ingredients You’ll Need

These ingredients come together beautifully, balancing mellow roasted cauliflower with bright, tangy, and crunchy accents. Freshness and quality really make a difference here, so look for firm cauliflower and good-quality extra-virgin olive oil.

• Cauliflower: Choose a firm, white head with tight florets for the best roasting results.
• Extra-virgin olive oil: This adds richness and ensures everything roasts to golden perfection.
• Kosher salt: Helps season the cauliflower evenly and balances flavors.
• Red wine vinegar: Adds a subtle acidity that brightens the salad.
• Shallot: Thinly sliced for a mild onion flavor that complements the dressing.
• Lemon: Both zest and juice add fresh citrus notes—just be sure to avoid the bitter pith when zesting.
• Slivered almonds: Toasted with spices for crunch and warmth.
• Cumin seeds: Bring a lovely earthy aroma when toasted in olive oil.
• Sesame seeds: Added for nutty flavor and additional texture.
• Fresh parsley: Chopped to lend a bright, herbaceous finish.
• Dried cherries: Halved for sweet-tart bursts in every bite.
• Serrano pepper: Seeded and sliced thin for a gentle spicy kick—you can adjust based on your heat preference.

Variations

I love mixing things up with this salad depending on season or what I have on hand. Feel free to tweak the spice level or swap ingredients to match your taste and dietary needs.

• Add Protein: Try tossing in grilled chicken or chickpeas to make this a hearty main dish—I’ve done this, and it turns the salad into a satisfying meal.
• Nut Alternatives: If you’re not a fan of almonds or have allergies, toasted pumpkin seeds or walnuts work really well and still offer great texture.
• Make it Vegan: The recipe is naturally vegan, which is awesome—just be sure your chosen vinegar and oil fit your preferences.
• Milder Heat Version: If serrano peppers feel too spicy, substitute with milder jalapeños or omit entirely for a kid-friendly version.
• Seasonal Spin: In colder months, swap dried cherries for cranberries or pomegranate seeds for a festive feel.

How to Make Roasted Cauliflower Salad with Lemon, Dried Cherries, and Spiced Almonds Recipe

Step 1: Roast the Cauliflower to Golden Perfection

Start by preheating your oven to 425°F and placing a rack in the center for even heat distribution. Toss the cauliflower florets with 1 tablespoon of olive oil and 1 teaspoon kosher salt, ensuring each piece is well-coated. Spread them out on a rimmed baking sheet in a single layer—crowding makes them steam instead of roast, so give them space. Roast for about 25 minutes or until they’re beautifully golden with some crispy edges. This roasting step is key for developing that rich, nutty flavor.

Step 2: Prepare the Tangy Shallot Vinaigrette

While the cauliflower roasts, grab a large mixing bowl and whisk together the red wine vinegar, thinly sliced shallot, and the remaining 1 teaspoon salt. This combination lets the shallots soften slightly and mellow, adding a subtle punch to your dressing. The acidity will help brighten the full salad later on.

Step 3: Toast the Spiced Almonds and Seeds

Heat 1 tablespoon of the remaining olive oil in a medium skillet over medium heat. Toss in the lemon zest (just the yellow part, watch out for pith!), slivered almonds, cumin seeds, and sesame seeds. Stir continuously for around 7 minutes or until everything turns a tempting golden brown and fills your kitchen with wonderful aromas. Then, transfer this to a paper towel-lined plate to cool. Once cooled, roughly chop the mixture to distribute that flavor-packed crunch throughout your salad.

Step 4: Assemble the Salad

Add the remaining ¼ cup of olive oil, chopped fresh parsley, halved dried cherries, and thinly sliced serrano peppers to the bowl with the vinaigrette. Carefully fold in the roasted cauliflower and then sprinkle in your chopped spiced almond mixture. Toss everything gently but thoroughly until well combined. I love seeing all those bright colors come together—plus, the serrano adds just the right pop of heat without overwhelming the other flavors.

How to Serve Roasted Cauliflower Salad with Lemon, Dried Cherries, and Spiced Almonds Recipe

Garnishes

I usually top the salad with a sprinkle of fresh parsley for a pop of green and a little extra lemon zest if I want to amplify that citrus brightness. Sometimes, I add crumbled feta or goat cheese if I’m feeling a creamy contrast, though the salad is great on its own.

Side Dishes

This salad pairs wonderfully with grilled meats like chicken or lamb, or alongside a grain dish like quinoa or couscous for a complete, balanced meal. I’ve also served it as part of a mezze spread with hummus and pita, and my guests loved the freshness it added.

Creative Ways to Present

For dinner parties, I’ve presented this salad in individual small bowls or on brightly colored serving platters to showcase the vibrant mix of colors. Adding edible flowers like nasturtiums or pansies makes it look extra special and inviting.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge; the salad keeps beautifully for up to 3 days. You might notice the cauliflower softening a bit, but it still tastes delicious and actually soaks up the dressing nicely overnight, intensifying the flavors.

Freezing

Because of the fresh ingredients and texture, I don’t recommend freezing this salad—it’s best enjoyed fresh or refrigerated. The dried cherries and almonds freeze okay, but the roasted cauliflower and herbs lose their texture upon thawing.

Reheating

If you want to reheat leftovers, I gently warm the cauliflower alone in a skillet or oven just to revive its texture and then toss it back into the cool salad mix. This way, the almonds stay crunchy and the fresh herbs and cherries don’t wilt or lose vibrancy.

FAQs

Final Thoughts

This Roasted Cauliflower Salad with Lemon, Dried Cherries, and Spiced Almonds Recipe has earned a permanent spot in my recipe rotation because it’s just so vibrant, flavorful, and easy to pull together. I hope you’ll enjoy making it as much as I do—it’s a lovely way to showcase cauliflower beyond the usual suspects and add a zingy fresh side or light main to your meals. Give it a try next time you want something both comforting and a little unexpected!

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