This Kale and Roasted Cauliflower Salad is such a beautiful harmony of hearty flavors. Roasted Cauliflower adds a buttery flavor, the chickpeas a delicious nut-like flavor and the raisins round it all out with their sweet goodness. Topped off with a simple lemon vinaigrette and this is one healthy, low calorie, delicious fall salad that is hearty enough to eat as a meal.
For better or for worse, kale is a mainstay superfood that just cannot be ignored in today’s diet and my Kale and Roasted Cauliflower Salad with a simple Lemon Vinaigrette is yet another reason to add it to your lunch or dinner menu plans.
It is even fancy and delicious enough to serve on Thanksgiving, which I plan on doing.
This recipe combo of baby kale, roasted cauliflower, chickpeas, raisins and feta seem like an odd combo, but boy o’ boy does it work and work well. This has become my new obsession, I crave it, it is so good and so good for you.
First, let’s start off with the protein powerhouse chickpeas, or as most of you know them as garbanzo beans. Why the distinction in the name? The French first initiated the word chickpea and then the English followed suit by putting their swag stamp on the legume by switching the name to garbanzo.
Then you toss in some baby kale our superfood, but wait for the cauliflower another superfood offers us all those antioxidants to help us live longer, so really this is a delicious live longer superfood salad.
So go make up a big ole’ bowl and enjoy! As always if you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #ahealthylifeforme.
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Kale and Roasted Cauliflower Salad
Ingredients
Caulilfower:
- 1 large head cauliflower {about 2 1/4lb} trimmed and cut into 1" florets
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Salad:
- 5 oz. or 5 cups of baby kale
- 1-14.5 oz. can of chickpeas rinsed and drained
- 1/3 cup of dired raisins {I used a mix of golden and regular for pretty color}
- 1/2 cup feta cheese crumbled
- 1/4 cup of toasted pine nuts
Lemon Vinaigrette:
- 1 large lemon juiced
- 3 tablespoons extra vigin olive oil
- 1 garlic clove minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
Caulilfower:
- Preheat oven to 450°.
- Toss together cauliflower, olive oil, italian seasoning, salt and pepper in a bowl. Then spread out onto a rimmed baking sheet into a single layer.
- Roast until cauliflower starts to brown on edges, 20 minutes. Remove from oven and set aside to cool.
Salad:
- Tos together all ingredients in a large bowl and set aside. When cauliflower has cooled slightly toss together with kale mix.
Lemon Vinaigrette:
- Add all ingreinets in a small bowl, whisk to combine. Pour on top of salad and toss well.
- Serve and enjoy.
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Love this salad! Roasted cauliflower is one of my favorites and I love the added texture of the chickpeas and raisins!! Can’t wait to try it!
Thanks Cathy. The salad has a lot of surprising flavors that really work well together. Plus so good for you! I hope you enjoy the recipe.
Love a nice healthy salad. I’ve been super into roasted cauliflower lately, too.
Perfect Maris. I hope you enjoy the salad!
Such an awesome combination! LOVE the cauliflower in this!
Thanks so much Krista!
Roasted cauliflower is one of my favorite veggies, this is a great way to use the leftovers 🙂
Thanks Sharon!
Oh, how I love this love this combination! I’ve been crazy kale like crazy lately and roasted cauliflower is SO good!
The Kale and Cauliflower make a great super healthy combination!
I love this salad! Roasted cauliflower is my favorite. I am pinning this one!
Thanks for pinning Melissa.
I love roasted cauliflower and while I have included it in many recipes, I have never thought just to throw it into a kale salad… I need to change that! How simple and creative!
Thanks Kacey. I have been throwing cauliflower and broccoli in salads lately just to get more greens. Give it a try!
I am so glad Kale is a mainstay–I love the bitterness it adds to dishes and of course love it for the health benefits. This looks great.
I love Kale too, especially with fresh squeezed lemon juice. The combination is perfect of bitter and tart- weird but good!