Who does not love a good hearty salad? Move over light summer salads, here is my delicious Fall Harvest Salad with a Creamy Date Dressing using California Dates.
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Fall Harvest Salad
The best Fall salad with a creamy Date dressing
Ingredients
1 sweet potato peeled and diced
1/2 head cauliflower chopped
15 oz chickpeas drained and rinsed and dried
2 tablespoons olive oil divided
1 teaspoon kosher salt
1 cup candied pecans, chopped
2 teaspoons honey
8 cups mixed greens
1 honey crisp apple cored and sliced thin
3/4 cup feta cheese crumbled
Dressing:
3 Medjool dates, pitted and soaked in 1/2 cup warm water.
1/3 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon dijon mustard
1 tablespoon fresh parsley or dried
1/2 teaspoon red pepper flakes
Salt and pepper to taste
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Toss the sweet potato, cauliflower, and chickpeas, with 1 1/4 tablespoon of the olive oil and sprinkle salt and pepper. Roast for 30 minutes. Remove from the oven. Let cool.
- While vegetable roast, combine all dressing ingredients in a food processor and blend until combined and smooth. Add some water if needed.
- Divide the mixed greens and Honeycrisp apple between 4 plates, then scoop portions of the roasted veggies and chickpeas onto each salad. Divide the candied walnuts between the plates, top with feta cheese, and drizzle with the creamy date dressing. Enjoy!
