Cauliflower Broccoli Salad with Feta, Medjool Dates, and Pecans
Author: 
Recipe type: salad
Prep time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 cups broccoli, chopped
  • 1 cup cauliflower, chopped
  • 1 large orange bell pepper, finely chopped
  • 1 cup pecans
  • 4 large medjool dates
  • 2 ounces apple cider vinegar
  • 1 ounce olive oil
  • 1 ounce honey
  • 1 tablespoon Greek yogurt
  • ½ cup of feta cheese
Instructions
  1. Chop broccoli, cauliflower, and orange bell pepper into really small pieces.
  2. Toast pecans in a skillet with a little olive oil for about 5 minutes on low. I like them to be just a little crispy. Roughly chop them.
  3. Chop medjool dates into small pieces.
  4. In a large bowl, mix broccoli, cauliflower, pecans, orange bell pepper, and medjool dates.
  5. In a small bowl whisk together 2 ounces of apple cider vinegar, 1 ounce of olive oil, 1 ounce of honey or syrup, and 1 tablespoon of Greek yogurt.
  6. Stir in the dressing.
  7. Place servings on plates and sprinkle with feta. I don’t add the feta until it’s ready to be served. I put about an ounce on each plate.
Recipe by Eat Write Pack Light at https://www.eatwritepacklight.com/cauliflower-broccoli-salad-with-feta-medjool-dates-and-pecans/