Description
This Cauliflower Cashew Confetti Salad with Garlic Shallot Dressing is a vibrant and nutritious dish packed with colorful cauliflower, crispy cashews, sweet apples, and hearty quinoa. Topped with a tangy, savory garlic shallot dressing, this salad is both refreshing and satisfying, perfect as a side dish or light main course.
Ingredients
For the Garlic Shallot Dressing:
3 cloves garlic, peeled and finely minced
1 large shallot, peeled and finely minced
Juice of 1 lemon
1 tablespoon maple syrup
1 teaspoon sumac
1 teaspoon shallot salt
For the Cauliflower Cashew Confetti Salad:
1 head purple cauliflower, cored and chopped
1 head orange cauliflower, cored and chopped
2 Granny Smith apples, cored and chopped
¾ cup cooked quinoa
½ cup cashews, chopped
Instructions
For the Dressing:
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In a small bowl, combine the minced garlic, minced shallot, lemon juice, maple syrup, sumac, and shallot salt.
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Whisk together until well combined. Taste and adjust seasoning as needed. If you prefer a sweeter dressing, add more maple syrup.
For the Salad:
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In a large bowl, combine the chopped purple and orange cauliflower. Toss gently to mix the colors evenly.
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Add the chopped Granny Smith apples, cooked quinoa, and chopped cashews. Toss everything together.
Assembling the Salad:
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Drizzle the garlic shallot dressing over the cauliflower mixture and toss gently until well coated.
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Serve immediately or chill in the fridge for a few minutes for a cooler salad.
Notes
Add protein: For extra protein, top with grilled chicken, chickpeas, or tofu.
Spicy kick: Add chili flakes or chopped jalapeño to the dressing for some heat.
Nuts and seeds: Add sunflower seeds or pumpkin seeds for added crunch.
Vegan version: This salad is naturally vegan-friendly!
- Prep Time: 15 minutes
- Category: Salad, Side Dish, Light Meal
- Method: Tossing
- Cuisine: Vegan
