Kale and Roasted Cauliflower Salad
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.
Servings: 6
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.