I love everything about this salad. It is refreshing, healthy, flavorful, colorful, sweet, spicy, and totally satisfying. It’s perfect for lunch or as a side at dinner with some chicken or salmon. It’s great to take camping or bring to a potluck. It’s just a great dish.
The weather has been so warm in Crested Butte that camping is on my mind. Eric is already talking about taking our camper van to Fruita this weekend. It’s not a bad idea- it’s supposed to be 70 degrees there. When I camp I like to prepare food at home and then bring it camping. Mainly because I don’t like doing dishes when I am camping. This is one of those salads I could make ahead- for the most part. I would add the mint just before eating, as it browns very quickly and keep the pecans in a separate container so they don’t get mushy.
I am not sure what is going on with the weather but it rained in Crested Butte yesterday. Rained. During spring break. Yes, very strange indeed. Last weekend however, he skiing was great and we had such a fun family ski day. It’s been a long time coming and now we can all ski together! No one cried. No one got lost. The kids waited for each other. We laughed. We went up the T-Bar to ski the black diamonds. We followed Max through every tree trail he could find on the mountain. It was great fun! And then we took a rest at paradise warming house deck and enjoyed the perfect spring weather.
But in my driveway mud season is in full swing and this is my first mud season with a dog. Oh my lordy. What. A. Mess. A happy, furry, four legged mess. And a filthy, filthy floor. It had better not start snowing in April and May, but who am I kidding. Those of us who live in Crested Butte know that it will. sigh….
If we do end up camping this weekend I am making this salad and bringing extra pecans to snack on. I love these candied pecans and in this salad they add a nice crunch and sweetness to the slightly spicy cauliflower.
I hope you and yours enjoy this tasty salad full of goodness. For anther great camping or potluck salad, try this Lima bean, Kalamata Olive and Basil Salad.
- 1 large head cauliflower
- zest and juice of 1 orange
- 2 tbsp curry powder
- 1/4 tsp red pepper flakes
- 2-3 inner celery stalks with leaves, cut in half lengthwise and sliced very thin
- 1 cup parsley, roughly chopped
- 1 cup mint leaves, roughly chopped
- 1/4 cup thinly sliced red onion
- 1/2 cup chopped apricots
- sea salt
- olive oil
- 1/2 cup pecans, roughly chopped
- 1 tbsp butter
- 1 tbsp honey or maple syrup
1. Preheat over to 400 degrees
2. Slice cauliflower into about 1/2-1 inch rounds and break into little florets. In a large bowl, mix florets with curry powder, red pepper flakes, orange zest and 1/2 of the orange juice and about a tbsp of olive oil. Add a pinch of sea salt. On a sheet pan covered in parchment paper, bake cauliflower for about 20 minutes.
3. Meanwhile, in a large bowl add the celery, celery leaves, parsley, mint, red onion and apricots. Mix well.
4. Add the slightly cooled cauliflower, other 1/2 of the orange juice, a splash of olive oil (about a tbsp) a pinch or two of sea salt and mix together.
5. In a small saucepan, melt butter and honey. Add the Pecans and mix until they are all well covered. Lay pecans on a lined baking sheet and bake at 400 for 5-8 minutes. Cool and add to salad.
Enjoy this salad slightly warm or room temperature.