Posted on December 5 2017
It’s the yoghurt balsamic dressing with garlic and fresh lemon that pulls this FLAVOUR EXPLOSION of a salad together and makes every bite perfection! This easy Roasted Mushroom Cauliflower Bacon Salad with toasted pecans takes 45 minutes to make and is a tasty and healthy side dish, or a light yet satisfying vegetarian meal.
Will you love this salad with me, even though it might not be the brightest in colour, or the prettiest salad in the world?
I guarantee you, if you give this Roasted Mushroom Cauliflower Bacon Salad a try, you will see it through my eyes…A GLORIOUSLY TASTY, warm roasted veggie salad recipe with toasted pecans and a creamy, slightly zingy balsamic dressing that is almost MAGICAL in the way that it rounds out the flavours of this salad!
Made with cauliflower florets and button mushrooms which are roasted with garlic slivers, olive oil, sesame oil, balsamic vinegar, course sea salt and ground black pepper, pecan nuts that are toasted until dark golden brown and deeply nutty. Topped off with a generous amount of crispy bacon bits, then drizzled generously with the creamy balsamic dressing, or you can keep it on the side, but trust me, you WANT this dressing on this salad.
Roasted Mushroom Cauliflower Bacon Salad + Creamy Balsamic Dressing = Match made in salad HEAVEN!
Also try my Balsamic Mushroom Bacon Spinach Salad, my Roast Beet Butternut Basil Goat Cheese Salad, my Pecan Cranberry & Avocado Salad with Orange Dressing, my Roasted Beet Potato Salad With Cashew Dressing, my Avocado-Wild Rice Nectarine Chicken Salad, my Clean Eating Cucumber Mint Chickpea Salad, my Green Goddess Pesto Pasta Salad, my Red Cabbage Spinach & Beetroot Detox Salad, my Asian Carrot Salad with Peanut Ginger Dressing, my Black Olive Rosemary New Potato Salad, my Broccoli Pineapple Pecan Pumpkin Seed Salad, my Grape Spinach Zucchini Harvest Salad and my Mexican Chopped Corn, Vine Tomato & Kale Salad.
I’m slightly embarrassed to admit that I had often wondered how to make roasted cauliflower, but I had never tried it until recently. Well, let me tell you, it’s incredibly easy, and SO good for you!
Then came the dilemma of how to serve the roasted cauliflower?
What better way than to prepare a cauliflower salad recipe with bacon! And mushrooms, and toasted pecan nuts, and then throw on a creamy, healthy and delicious dressing…Utter cauliflower Pairing Perfection!!
This is a loaded cauliflower bacon salad recipe that’s actually good for you!
Let’s talk about how good for you roasted cauliflower and mushrooms are:
- First off, 1 cup of cauliflower contains 73% of your recommended daily intake of vitamin C!! Did you know that??
- Full of anti-oxidants and anti-inflammatory compounds, cauliflower is believed to help reduce the risk of heart disease, cancer, brain disease and even reduces weight gain
- Mushrooms are low in carbohydrates and calories, but a great source of B vitamins, trace minerals, fibre and protein. They are also a great anti-inflammatory food!
- So what’s the take away? Let’s get noshing more roasted cauliflower and mushroom salad!!
I love this salad served warm, but you can serve it cold, or at room temperature. This is great if you need to make the salad ahead of time. Just prepare it a few hours before, keeping the bacon, pecans and dressing to one side, and throw them on just before you’re ready to eat.
Pretty please give this AH-MAY-ZING Roasted Mushroom Cauliflower Bacon Salad with toasted pecans and creamy balsamic dressing a try very soon! I don’t want you to miss out on this tasty gem.
Low carb, easy to make, tasty Roasted Mushroom Cauliflower Bacon Salad with pecans and creamy yoghurt balsamic garlic dressing, seriously YUM!
- FOR THE SALAD:
- 4 cups (1 medium head) cauliflower florets
- 250 g white button mushrooms
- 1 clove garlic
- 3 tbsp olive oil
- 1 tbsp sesame oil
- 2 tbsp balsamic vinegar
- course sea salt to taste
- ground black pepper to taste
- 200 g bacon ,sliced into small bits
- 1 cup pecans ,roughly chopped
- FOR THE BALSAMIC DRESSING:
- 3 tbsp Greek yoghurt
- 1 tbsp sesame oil
- 1 tbsp olive oil
- 2 tbsp balsami vinegar
- 1/2 clove garlic ,crushed
- 1 tbsp fresh lemon juice
- salt and pepper to taste
TO MAKE THE SALAD:
Slice the cauliflower into small florets, leave the tiny mushrooms whole and slice the larger ones in half, peel and slice the garlic clove into thin round slivers.
Place the veggies in a large baking dish and drizzle over the olive oil, sesame oil and balsamic vinegar. Season with salt and pepper and roast in the oven at 175°C (347°F) for 30 minutes, or until tender.
While the veggies are cooking, toast the pecan nuts in a dry, medium sized frying pan for 5 minutes or until they start to brown. Put the nuts on a plate and set aside.
Use the same dry frying pan to fry the bacon bits until crispy.
When the veggies are cooked, gently toss in the bacon bits and toasted pecans, pile onto a salad platter and serve!
TO MAKE THE DRESSING:
Place all ingredients in a medium size bowl and stir together until combined. Season to taste, and serve either alongside the salad or drizzled over the salad.
This salad is just not the same without the dressing, it pulls all the flavours together perfectly!