Roasted Cauliflower Winter Kale Salad

Name: Roasted Cauliflower Winter Kale Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 serving
Ingredients: 1 head cauliflower; 2 tablespoons olive oil; kosher salt and pepper; 1 teaspoon garlic powder; 8 cups torn tuscan kale; ⅔ cup walnuts; ½ cup pomegranate arils; ⅓ cup chopped dates; 2 to 3 ounces goat cheese; 2 tablespoons red wine vinegar; 1 ½ tablespoons honey; 1 teaspoon Dijon mustard; 1 shallot; 1 garlic clove; ¼ teaspoon ground allspice; kosher salt and pepper; ⅓ cup olive oil

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings
4
Course
Main Course, Salad
Cuisine
American

Roasted Cauliflower Winter Kale Salad

Kian Mendoza

Report

We adore this roasted cauliflower kale salad! It's the perfect cozy winter weeknight meal, filled with nourishing ingredients and lots of crunch toppings. The spiced shallot dressing is out of this world!

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

1 head cauliflower, cut into florets
2 tablespoons olive oil
kosher salt and pepper
1 teaspoon garlic powder
8 cups torn tuscan kale
⅔ cup walnuts
½ cup pomegranate arils
⅓ cup chopped dates
2 to 3 ounces goat cheese, crumbled

spiced shallot vinaigrette

2 tablespoons red wine vinegar
1 ½ tablespoons honey
1 teaspoon Dijon mustard
1 shallot, diced
1 garlic clove, minced
¼ teaspoon ground allspice
kosher salt and pepper
⅓ cup olive oil

Add to Shopping List

Instructions

Preheat the oven to 425 degrees.
Spread the cauliflower out on a baking sheet. Drizzle with the olive oil. Season all over with salt and pepper. Sprinkle on the garlic powder and toss.
Roast for 20 to 25 minutes, tossing once during cook time, until golden brown and toasty.
While the cauliflower roasts, chop the kale. Place it in a large bowl. Drizzle it with 1 tablespoon of the spiced shallot dressing. Massage the kale for a few minutes - this helps release the bitterness and chew. Let it sit for 10 minutes.
Place the walnuts in a nonstick skillet over medium heat. Toss and shake the pan, stirring until the walnuts are nutty and fragrant and toasted. This will take about 5 to 6 minutes. Don’t take your eyes off of them! Once cool, chop the walnuts.
To assemble the salad, top the massaged kale with the cauliflower. Add on the walnuts, dates, pomegranate and goat cheese. Top with the shallot dressing and toss well.
Serve!

spiced shallot vinaigrette

Whisk together the vinegar, honey, mustard, shallot, garlic, allspice, salt and pepper. Whisk in the olive oil until emulsified. This keeps great in the fridge for a few days!