Ingredients
- 1 head of Cauliflower
- 1 small Onion
- 0.5 teaspoon Sea Salt
- 0.25 teaspoon Ground Black Pepper
- 6 leaves Lacinato Kale
- 0.5 cup Dried Cranberries
- 0.5 cup, roughly chopped Pecans
Lemon Mustard Vinaigrette
- 3 Lemons
- 1 teaspoon Mustard
- 1 Tablespoon Real Maple Syrup
- 0.25 cup Extra Virgin Olive Oil
Directions
A warm cauliflower and kale salad with sweetness from dried cranberries and a nutty crunch from pecans!
The holiday months are not all about indulging. We sometimes still need to incorporate salads and there is nothing better than a hearty and warm salad during the fall and winter months!
Roasting the cauliflower really enhances its flavor! It’s so simple yet so versatile.
I love adding a bit of sweetness, some textures and a bright and fresh vinaigrette.
This salad makes for a great side dish to any holiday meal as well as a healthy and filling lunch or dinner!
Steps
1 Done | Roast The Cauliflower & OnionPreheat your oven to 425°F. Wash and chop the cauliflower into small bite-size pieces. Discard any green leaves and the hard core. Pat dry then place onto a parchment lined baking sheet. Peel and dice the onion into similar size pieces to the cauliflower. Place on the baking sheet with the cauliflower and spread into one even layer. Drizzle with avocado or olive oil (about 1.5 Tablespoon) and season with 1/2 teaspoon of sea salt and 1/4 teaspoon of black pepper. Roast for 20-25 minutes. |
2 Done | Make The Lemon Mustard VinaigretteIn a small bowl, whisk together 1/4 cup of fresh lemon juice, mustard and maple syrup. Next, while whisking, slowly drizzle in the olive oil until well emulsified. Set aside. |
3 Done | Make The SaladWash the kale leaves, remove the stem then chop into bite-size piece and add them to your salad bowl. Next, add the roasted cauliflower and onion to the bowl along with the dried cranberries and roughy chopped pecans. Drizzle with some of the vinaigrette then toss well. Give the salad a taste and add more vinaigrette or salt if needed. |
4 Done | StoreStore any leftovers in an air-tight container for up to 2 days. I recommend storing the salad and vinaigrette separately. |
14 Comments Hide Comments
These look so delicious, makes me wanna try them right this moment! Thank you for sharing :-).
Love cauliflower, eat it daily and your Lemon Mustard Vinaigrette sounds fab, must try!!
Yum!! SO perfect for the holidays. Can’t wait to make this again!
I’ve never heard of this type of kale! I usually use dino kale and love it. I hope I can find this type near me so I can try it!
Lemon mustard vinaigrette! Wow that sounds so delicious. I would totally use it as a veggie dip too!
Lovely salad! All the veggies, fruit, and the dressing sound perfect together. 🙂
Such a delicious salad! The flavors and textures are perfect!
So delicious and satisfying! Great as a main course or side dish!
This is a great new idea for a Thanksgiving side dish! Always looking to change it up!
This is so gorgeous – I love the idea of adding roasted cauliflower to a salad. Plus anything with cranberries and pecans is great, and that dressing! OK, I’m drooling. 😉
this is something I can imagine for an evening diner next to a fireplace. Love the mixture
This would be a great salad to serve with Turkey on Thanksgiving with the cranberries and pecans. I also love the lemon mustard combination in the dressing 🙂
I have everything except for kale. I’ll be adding this to the menu!
This looks like such a great way to get loads of veggies in, and that lemon mustard dressing sounds so good!