Cauliflower, Broccoli & Pepita Salad

Name: Cauliflower, Broccoli & Pepita Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 1 cup Pumpkin Seeds (1 cup raw pepitas); 1 tbsp Olive Oil (1 tablespoon olive oil); 0 tsp Kosher Salt (kosher salt or sea salt + 1/2 to 1 teaspoon kosher salt — up to 1); 1 piece Red Onion (1 small red onion or a couple of shallots); 3 tbsp White Balsamic Vinegar (3 to 4 tablespoons white balsamic vinegar — up to 4); 1 piece Cauliflower (1 head cauliflower); 1 piece Broccoli (1 head broccoli); 1 bunch Scallion (1 bunch (about 6 stalks) scallions); ¼ cup Sesame Seeds (1/4 cup sesame seeds, toasted or not); 1 piece Jalapeño (1 jalapeño or other hot chili, minced); 2 pieces Medjool Date (2 to 3 Medjool dates, finely diced, or other dried fruit (golden raisins, dried cranberries) — up to 3); ⅓ cup Extra Virgin Olive Oil (1/3 cup extra virgin olive oil, plus a few more tablespoons to taste); 0 pieces Red Pepper Flakes (red pepper flakes to taste (optional)) — optional

Cauliflower, Broccoli & Pepita Salad - Salad (American)

25 minAmerican

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian
Egg Free

Ingredients

For 4 servings

Pumpkin Seeds1 cup · 1 cup raw pepitas
Olive Oil1 tbsp · 1 tablespoon olive oil
Kosher Salt0 tsp · kosher salt or sea salt + 1/2 to 1 teaspoon kosher salt — up to 1
Red Onion1 piece · 1 small red onion or a couple of shallots
White Balsamic Vinegar3 tbsp · 3 to 4 tablespoons white balsamic vinegar — up to 4
Cauliflower1 piece · 1 head cauliflower
Broccoli1 piece · 1 head broccoli
Scallion1 bunch · 1 bunch (about 6 stalks) scallions
Sesame Seeds¼ cup · 1/4 cup sesame seeds, toasted or not
Jalapeño1 piece · 1 jalapeño or other hot chili, minced
Medjool Date2 pieces · 2 to 3 Medjool dates, finely diced, or other dried fruit (golden raisins, dried cranberries) — up to 3
Extra Virgin Olive Oil⅓ cup · 1/3 cup extra virgin olive oil, plus a few more tablespoons to taste
Red Pepper Flakes0 pieces · red pepper flakes to taste (optional) · optional

Make it mine in the app

Steps

1Preheat the oven to 375ºF. Spread pepitas on a sheetpan, toss with 1 tablespoon (you could probably get away with using less) olive oil and a pinch of salt. Spread out and toast for 7 to 10 minutes or until you hear them starting to pop. Remove from oven and set aside to cool.
2Meanwhile, dice the onions or shallots and place in a small bowl. Cover with three tablespoons of vinegar and a pinch of salt. Set aside.
3Using the slicer attachment to your food processor, slice up the cauliflower and broccoli. I used almost the entire head each of cauliflower and broccoli and stopped forcing florets down the shoot once my food processor was loosely filled. The final yield was about 8 loosely packed cups.
4Place sliced cauliflower and broccoli in a large bowl. Thinly slice the scallions (white and light green parts) and add to the bowl. Add sesame seeds, minced jalapeño and diced dates to bowl. Add cooled pepitas and macerated onions (with the vinegar) to the bowl. Add olive oil to bowl. Season with 1/2 teaspoon salt and toss well. Taste. If the jalapeño has provided enough heat, omit the red pepper flakes; if not, add pepper flakes to taste. Add more salt if necessary. Add more olive oil and vinegar as necessary: I added two more tablespoons olive oil and one more tablespoon vinegar. I used a whole teaspoon of salt. Toss again and taste.