Updated: Sep 19
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I love adding roasted veggies and fresh fruit to my salads. This recipe offers a nutty Mediterranean flavor to a sweet and tangy kale salad.
2 Servings, Approx. 20 Mins
What You'll Need
16 oz. Bag of Chopped Kale
½ Apple, diced
½ Pear, thinly sliced
¼ Cup Candied Walnuts
¼ Cup Dried Cranberries
½ Cauliflower, cut into florets (approx 3 cups)
1 Tbsp Olive Oil
¼ tsp Curry Powder
¼ tsp Garlic Powder
Salt and Pepper, to season
1 Tbsp Parmesan, finely grated
All You Need To Do
Preheat oven to 425° F.
In a medium bowl, toss all of the cauliflower ingredients, except the parmesan, in with the cauliflower until it's evenly distributed.
Spread the cauliflower out evenly in a single layer on a baking sheet.
Bake for 10-15 minutes until the cauliflower is golden and tender.
Remove from oven and sprinkle on the parmesan while it's still hot and set aside to cool.
Prepare the salad. In a salad bowl, add all of your salad ingredients and toss them together.
Add dressing of your choice. I like a creamy vinaigrette as it sticks to the kale nicely. Make your own with my Creamy Apple Vinaigrette.
Toss the salad and its ingredients in with the dressing to coat evenly. Note: Because kale is a coarser greens, I like to toss my kale in with a warmed dressing so that it sticks to the greens better, soaks in the dressing and softens the greens.
Top your salad with your roasted cauliflower and serve.
Did you make this recipe?
Let me know what you think!