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Meyer Lemon Romanesco Glow Salad



  • ½ teaspoon 2 mL Meyer lemon zest
  • 1 tablespoon 15 mL fresh Meyer lemon juice
  • ½ teaspoon 2 mL Dijon mustard
  • 2 tablespoons 30 mL grapeseed or other neutral-flavored oil
  • salt and pepper to taste


  • 1 medium head Romanesco broccoli or cauliflower, broken up into florets
  • 1 medium sweet apple cored and chopped
  • 1 stalk celery small dice
  • 1 cup 250 mL seedless grapes, halved
  • 3 green onions thinly sliced
  • 2 teaspoons 10 mL minced fresh sage (about 1 sprig)
  • cup 75 mL walnut halves, toasted and chopped
  • salt and pepper to taste


  1. Make the dressing: In a small bowl, whisk together the lemon zest, lemon juice, Dijon mustard, grapeseed oil, salt, and pepper until combined. Set aside.
  2. Make the salad: In batches, use a food processor to blitz the Romanesco florets until you have a couscous-like size and texture. Place the processed Romanesco in a large bowl.
  3. To the large bowl, add the apples, celery, grapes, green onions, sage, and walnuts. Season everything with salt and pepper and toss to combine.
  4. Pour the dressing over the salad and toss to combine. Serve the salad immediately or store in a container in the refrigerator for up to 3 days.