Easy Holiday Kale Salad With Cinnamon Roasted Cauliflower

Easy Holiday Kale Salad With Cinnamon Roasted Cauliflower

Easy Holiday Kale Salad With Cinnamon Roasted Cauliflower
25min
4-6 people
45

Ingredients

Cinnamon Roasted Cauliflower

1 bag Taylor Farms Diced Cauliflower

2-3 Tbsp olive oil

½ tsp cinnamon

½ tsp sweet paprika

¼ tsp chilli powder

½ tsp garlic powder

½ tsp kosher salt

Pomegranate Vinaigrette

3 Tbsp pomegranate juice

2 Tbsp red wine vinegar

1 Tbsp honey

1 tsp Dijon mustard

Salt and freshly ground black pepper to taste

¼ cup olive oil

Easy Kale Salad

1 bag Taylor Farms Spinach & Kale

1 small fennel bulb, sliced paper thin

½ cup pomegranate seeds

½ cup toasted almonds, roughly chopped

⅓ cup pickled cranberries

Directions

Roast the cauliflower

Preheat the oven to 230°C and line a baking sheet with parchment paper.

Place the cauliflower onto the baking sheet, drizzle with the olive oil and spices, toss to combine. Arrange in a single layer and roast for 20 minutes , flipping once until golden brown and caramelised. Remove from the oven to cool.

Prep the dressing

Combine all of the dressing ingredients in a mason jar, secure the lid on tightly and shake until emulsified and thickened. Set aside.

Assemble the salad

Arrange the Taylor Farms Spinach & Kale on a large platter.

Top with the shaved fennel, cinnamon roasted cauliflower, pomegranate seeds, almonds, pickled cranberries and fennel.

Serve immediately

This recipe originally appeared on Beard + Bonnet.

This recipe features

Taylor Farms

Diced Cauliflower

Taylor Farms

Kale & Spinach

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