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Cauliflower, Broccoli, and Pepita Salad

Cauliflower, Broccoli, and Pepita Salad


  • 1 cup raw pepitas
  • 1/3 cup plus 1 tablespoon olive oil, divided
  • Salt
  • 1 small red onion, diced
  • 3 - 4 tablespoons white balsamic vinegar
  • 1 medium head cauliflower, sliced in a food processor
  • 1 medium head broccoli, sliced in a food processor
  • 1 bunch (about 6 stalks) scallions, thinly sliced
  • 1/4 cup sesame seeds, toasted if desired
  • 1 jalapeno, minced (or other chili pepper)
  • 2 - 3 Medjool dates, finely diced (or other dried fruit)
  • Red pepper flakes (optional)


  1. Preheat oven to 375 degrees. Spread pepitas on a sheet pan and toss with 1 tablespoon olive oil and 1 pinch salt. Spread out and toast 7 to 10 minutes until starting to pop. Remove from oven and set aside to cool.
  2. Place onion in a small bowl and add 3 tablespoons vinegar and 1 pinch salt. Set aside.
  3. Place cauliflower and broccoli in large bowl. Add scallions, sesame seeds, jalapeno, dates, pepitas, onions (with vinegar), and remaining 1/3 cup olive oil. Season with 1/2 teaspoon salt. Toss well and taste. Add red pepper flakes and more salt, olive oil, and vinegar, if desired.


  • Recipe provided by

Nutrition Information

Per serving: 309 kcal cal., 20 g fat (3 g sat. fat), 29 g carb., 9 g fiber, 9 g pro., 160 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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