Roasted Cauliflower Winter Kale Salad
User Reviews
5
2 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
4
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Course
Main Course, Salad
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Cuisine
American
Roasted Cauliflower Winter Kale Salad
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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!
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Ingredients
- 1 cauliflower cut into florets, head
- 2 tablespoons olive oil
- salt kosher salt
- black pepper kosher salt
- 1 teaspoon garlic powder
- 8 cups kale torn, tuscan
- ⅔ cup walnuts
- ½ cup pomegranate arils
- ⅓ cup dates chopped
- 2 to 3 ounces goat cheese crumbled
spiced shallot vinaigrette
- 2 tablespoons red wine vinegar
- 1 ½ tablespoons honey
- 1 teaspoon Dijon mustard
- 1 onion diced, or shallot
- 1 garlic minced, clove
- ¼ teaspoon ground allspice
- salt kosher salt
- black pepper kosher salt
- ⅓ cup olive oil
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!
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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