Cauliflower Salad with Pecans
This cauliflower salad recipe with pecans makes for a delicious summer salad. Add in fresh corn, cherry tomatoes, and kale for some additional color and nutrition.
Servings Prep Time
10side servings 15minutes
Cook Time
Servings Prep Time
10side servings 15minutes
Cook Time
  • 4cloves garlicminced
  • 1/3cup pecanschopped
  • 3cups cauliflower floretscut into bite-sized pieces (from ~1 medium cauliflower)
  • 4ears cornshucked and kernels removed (~ 4 cups worth)
  • 4leaves lacinato kale(a.k.a. Dino kale)
  • 2cups cherry tomatoescut into half or quarters, depending on the size of the tomato
  • 1/4cup olive oilextra virgin
  • 1tablespoon balsamic vinegar
  • 1tablespoon maple syrup
  • 2tablespoons parsleyfinely chopped
  • 1/2teaspoon kosher salt
  • 1/4teaspoon freshly ground pepper
  1. Take 2 tablespoons of the olive oil and heat over medium in a small saucepan. Add the garlic and pecans and cook until fragrant, ~1 minute. Pour the mixture onto a paper towel to drain the oil, and set aside.
  2. Toss the cauliflower, corn, kale, and cherry tomatoes in a bowl.
  3. Make the dressing by whisking together the remaining olive oil, balsamic vinegar, maple syrup, parsley, salt, and pepper. Pour over the salad ingredients and gently toss with the pecan-garlic mixture to serve.
Recipe Notes

You can eat the salad immediately, but for maximum flavor, I recommend leaving the salad in the fridge for at least 4 hours (it’s a great “leftovers” salad) to fully marinate the veggies in the salad dressing.