- 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
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!
The perfect salad to me has a green element, a variety of textures, colors and a bright and fresh vinaigrette.
Kale is among the most nutrient-dense foods on the planet!
It is loaded with antioxidants, an excellent source of vitamin C and vitamin K, and is high in beta-carotene.
Roasting the cauliflower really enhances its flavor! It’s so simple yet so versatile.
This is the warm element of this salad which makes it so comforting.
While the cauliflower roasts, it not only softens but caramelizes and turns slightly sweet.
For that pop of color and added sweetness, I love dried cranberries. It adds a holiday feel as well!
Adding nuts to a salad makes it more filling and adds even more nutritional value.
Nuts like pecans are high in unsaturated fat, the good kind of fat!
Pecans are low in carbs and high in fiber and also loaded with important nutrients like thiamine, magnesium, and zinc!
This salad makes for a great side dish to any holiday meal as well as a healthy and filling lunch or dinner!
Please give this warm cauliflower and kale salad a try and leave your review in the comment section below!
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.
Make The Lemon Mustard Vinaigrette
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.