Cauliflower Broccoli Salad with Feta, Medjool Dates, and Pecans
Author: Dana Garner
Recipe type: salad
Prep time:
Total time:
Serves: 6
- 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
- Chop broccoli, cauliflower, and orange bell pepper into really small pieces.
- 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.
- Chop medjool dates into small pieces.
- In a large bowl, mix broccoli, cauliflower, pecans, orange bell pepper, and medjool dates.
- 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.
- Stir in the dressing.
- 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/
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