Chef Stuart O’Keeffe's Harvest Fall Salad

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Harvest Fall Salad



  • 2 Medjool dates, soaked in ½ cup hot water
  • 1/4 cup olive oil
  • Juice of 1 lemon
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh parsley
  • pinch red pepper flakes


  • 1 sweet potato peeled and diced
  • 1/2 head cauliflower chopped
  • 15 oz chickpeas drained and rinsed
  • 1 1/4 tablespoons olive oil divided
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh ground black pepper
  • 1 teaspoon chili flakes
  • 1 cup candied pecans
  • 6 cups mixed greens
  • 1 honey crisp apple, thinly sliced
  • 1/2 cup feta cheese


  1. Combine all dressing ingredients in a blender and mix well. Set aside.
  2. Preheat oven to 400. degrees and line a baking sheet with parchment paper.
  3. Toss sweet potato, cauliflower florets and chickpeas with salt, pepper, oil and chili flakes. Roast for 30-40 minutes. Let cool.
  4. Divide the mixed greens and honeycrisp apple between 2 plates or bowls, top with roasted veggies, pecans, feta cheese, and drizzle with the creamy date dressing. Enjoy!

Recipe courtesy of Stuart O'Keeffe.