Warm Cauliflower and Kale Salad

Warm Cauliflower and Kale Salad

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Ingredients

Adjust Servings:
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

Warm Cauliflower and Kale Salad

  • 30 minutes
  • Serves 4
  • Easy

Ingredients

  • Lemon Mustard Vinaigrette

Directions

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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 & Onion

Preheat 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 Vinaigrette

In 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 Salad

Wash 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

Store

Store any leftovers in an air-tight container for up to 2 days.

I recommend storing the salad and vinaigrette separately.

Joni

Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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