Name: Cauliflower Cashew Confetti Salad Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 head purple cauliflower, cored and chopped; 1 head orange cauliflower, cored and chopped; 2 Granny Smith apples, cored and chopped; 3/4 cup cooked quinoa; 1/2 cup cashews, chopped; 3 cloves garlic, peeled and finely minced; 1 large shallot, peeled and finely minced; Juice of 1 lemon; 1 tablespoon maple syrup; 1 teaspoon sumac; 1 teaspoon shallot salt

I am absolutely thrilled to share with you my vibrant Cauliflower Cashew Confetti Salad Recipe, a colorful medley of textures and flavors that never fails to brighten up my table. This salad combines the crispness of purple and orange cauliflower, the sweet-tart snap of Granny Smith apples, and the nutty crunch of cashews, all brought together by a lively, tangy dressing. It’s one of those dishes that feels both refreshing and satisfying, perfect for any meal or occasion when you want something fresh, healthy, and a little unexpected.

Why You'll Love This Cauliflower Cashew Confetti Salad Recipe

What really excites me about this Cauliflower Cashew Confetti Salad Recipe is how the flavors come alive in every bite. The blend of purple and orange cauliflower adds a beautiful visual pop that immediately invites you in. The Granny Smith apples contribute a zesty sweetness that balances the tangy lemon and sumac in the dressing, while the cashews add just the right amount of buttery crunch. I love that the salad isn’t heavy but still feels substantial because of the quinoa, making it a terrific main or side dish.

I also appreciate how quick and straightforward this recipe is. With just a handful of fresh ingredients and minimal chopping, you can have a dazzling salad ready in about 10 minutes once the quinoa is cooked. The dressing whisks up in no time and perfectly coats the veggies and nuts without overpowering them. This salad feels so fresh and homemade, yet it’s effortlessly elegant — a combination I always aim for when cooking.

For me, this salad shines on many occasions. It’s fantastic for casual weeknight dinners, festive potlucks, or even special holiday gatherings where you want to offer something pretty and palate-cleansing alongside richer dishes. And because it’s naturally gluten-free and can easily be made vegan, it fits wonderfully into a variety of diets. Honestly, I find myself reaching for this recipe whenever I want a crowd-pleasing salad that delivers on taste, texture, and looks.

Ingredients You'll Need

A close-up of a light blue spoon holding a colorful mix of small cauliflower florets in purple, orange, and white, along with small green apple pieces. The spoon is lifted above a white bowl filled with the same colorful mix of cauliflower and apple pieces, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The charm of this Cauliflower Cashew Confetti Salad Recipe is in its simple yet thoughtfully chosen ingredients. Each component adds its own unique element to the overall texture and flavor, working harmoniously to create a salad that’s lively, nutritious, and visually striking.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Purple cauliflower: Adds a lovely jewel-toned color and a tender crunch that feels special.
Orange cauliflower: Brings a vibrant twist and a slightly sweeter cauliflower flavor.
Granny Smith apples: Provide crispness and a tart sweetness that brightens the dish.
Cooked quinoa: Offers a nutty base and some protein to make the salad more filling.
Cashews: Add buttery crunch and richness without overpowering other flavors.
Garlic and shallots: Create a pungent, savory foundation for the dressing.
Lemon juice: Gives the dressing an irresistibly fresh, tangy punch.
Maple syrup: Balances the acidity with a touch of natural sweetness.
Sumac: Adds a wonderful lemony, tangy depth that’s not too sharp.
Shallot salt: Provides additional savory complexity and seasoning deep into every bite.

Directions

Step 1: Start by cooking the quinoa according to the package instructions. This usually takes about 15 minutes. Once cooked, fluff it with a fork to cool slightly and set it aside.

Step 2: While the quinoa is cooking, whisk together the minced garlic, finely chopped shallot, fresh lemon juice, maple syrup, sumac, and shallot salt in a large mixing bowl. This dressing is zesty and fresh with just the right hint of sweetness—set it aside to let the flavors meld.

Step 3: Prepare the cauliflower by removing the core and chopping both the purple and orange heads into small, uniform pieces. Doing this ensures every bite has a great crunch and prevents any big, awkward chunks.

Step 4: Core and chop the Granny Smith apples into pieces about the same size as the cauliflower. I like to keep the skin on for added color and that extra nutritional boost.

Step 5: Roughly chop the cashews to maintain their crunch but make them easier to eat in the salad.

Step 6: Add the chopped cauliflower, apples, cashews, and the cooked quinoa to the mixing bowl with the dressing. Using salad tongs or forks, gently toss everything together until each ingredient is evenly coated with that brilliant garlic-shallot dressing.

Servings and Timing

This recipe yields about 8 generous servings, making it perfect for gatherings or meal prepping for a few days. Prep time is about 10 minutes, though I recommend cooking the quinoa ahead, which takes roughly 15 minutes. There's no actual cooking required beyond the quinoa, so total time is approximately 25 minutes. No resting or cooling time is necessary, though the flavors do develop beautifully if you refrigerate it for an hour before serving.

How to Serve This Cauliflower Cashew Confetti Salad Recipe

The image shows three bowls with a colorful salad made of small orange and purple pieces, mixed with small light green chunks. The big white bowl at the top center is filled with the salad and has two light blue spoons inside it. Below, there is a smaller blue bowl on the left and a smaller green bowl on the right, both containing the same salad. The bowls are placed on a table covered with a green and white patterned cloth, all on a white marbled surface. Two silver forks are placed beside the blue bowl on the left. photo taken with an iphone --ar 4:5 --v 7

I love serving this salad chilled or at room temperature to best enjoy the crisp textures and vibrant flavors. It's wonderful as a light lunch on its own or paired with grilled chicken or fish for a heartier meal. The bright colors also make it a stunning side dish for holiday feasts or summer barbecues, adding a fresh and festive contrast to richer dishes.

For presentation, I like to garnish with a sprinkle of extra chopped cashews or a few fresh herbs like parsley or cilantro for a pop of green. Serving it in clear glass bowls really shows off the confetti-like effect of the purple and orange cauliflower against the green apples and glossy dressing. Portion-wise, I usually ladle about a cup per serving but it’s such a crowd-pleaser that seconds are not uncommon!

When it comes to beverages, I find this salad pairs beautifully with crisp white wines like Sauvignon Blanc or a light, citrusy sparkling water with a splash of lemon. For a non-alcoholic option, a cold herbal iced tea with a hint of ginger complements the salad's zesty dressing wonderfully. It’s perfect for casual dinners, festive occasions, or even picnic lunches when you want something fresh, healthy, and utterly delicious.

Variations

I often tweak this Cauliflower Cashew Confetti Salad Recipe to keep it exciting. If you can’t find colorful cauliflower, regular white cauliflower works just fine, though it lacks that visual pop. For a nut variation, toasted almonds or walnuts make delicious substitutes if cashews aren’t your favorite or you want a different crunch.

If you’re adapting this recipe to be strictly vegan or gluten-free, you’re already in great shape since the recipe naturally fits those diets. For a touch more protein, I sometimes add cooked chickpeas or swap the quinoa for cooked couscous or farro depending on what I have on hand.

Flavor-wise, you could experiment by swapping sumac for smoked paprika for a smoky twist or add finely chopped fresh herbs like dill or mint to brighten it even further. Another fun change is roasting the cauliflower lightly instead of serving it raw, which adds a sweeter, caramelized depth but changes the crisp texture. Trying these variations keeps the salad feeling fresh and fun to make every time.

Storage and Reheating

Storing Leftovers

Leftover Cauliflower Cashew Confetti Salad keeps beautifully in an airtight container in the refrigerator for up to 3 days. I recommend using a glass container to preserve freshness and avoid flavors transferring from other foods. Because the salad is mostly raw veggies and nuts, it retains its texture wonderfully, but it’s best to give it a gentle toss before serving leftovers to redistribute the dressing.

Freezing

Since this salad is made with raw cauliflower, apples, and nuts, freezing is not ideal—it can change the texture and make the ingredients mushy upon thawing. I wouldn’t recommend freezing this salad if you want to enjoy the fresh crunch and vibrant flavors at their best.

Reheating

This salad is definitely meant to be enjoyed cold or at room temperature, so reheating is not necessary. If you prefer a slightly warmer version, let it sit out for a little while to take the chill off. But avoid microwaving or heating directly as it will wilt the crisp veggies and soften the nuts, losing the signature confetti crunch that makes this salad so delightful.

FAQs

Can I use other types of nuts instead of cashews?

Absolutely! While cashews contribute a buttery softness, almonds, walnuts, pecans, or even pistachios can add different textures and flavors. Just toast them lightly for extra crunch and depth.

Is it necessary to use both purple and orange cauliflower?

Not at all. Using a single color cauliflower will work perfectly fine. The mix of purple and orange just makes the salad more visually stunning and introduces subtle differences in sweetness, but the recipe is flexible.

Can I prepare this salad in advance?

Yes! It actually tastes great when made a few hours ahead, as the flavors get time to meld together. I suggest adding the cashews just before serving to keep their crunch as fresh as possible.

What does sumac add to the salad?

Sumac is a tangy, lemony spice popular in Middle Eastern cuisine. It brightens the salad with a subtle acidity that complements the lemon juice without overpowering, giving the dressing a unique fragrant tang.

Is quinoa essential, or can I omit it?

Quinoa adds protein and a soft, nutty texture that makes the salad more filling. If you want a lighter or lower-carb option, you can leave it out. Just keep in mind the salad will be less substantial without it.

Conclusion

I'm so excited for you to try this Cauliflower Cashew Confetti Salad Recipe because it’s become one of my absolute favorite go-to salads for both everyday meals and special occasions. Its bold colors, crunchy textures, and zesty dressing make every bite feel joyful and fresh. Once you make it, I’m confident it will earn a spot in your recipe rotation as well. Happy cooking and even happier eating!