Kale And Roasted Cauliflower Salad
20m prep 25m cook 40m ready
A hearty salad featuring roasted cauliflower and kale tossed with a lemon dressing, red onion, feta cheese, golden raisins, and toasted pine nuts.
Ingredients
- 454 g cauliflower florets
- 29.6 ml extra virgin olive oil
- salt
- pepper
- 59.1 ml fresh lemon juice
- 44.4 ml extra virgin olive oil
- 2.46 ml salt
- 1 bunch kale ribs removed, leaves chopped
- 0.25 small red onion very thinly sliced
- 78.9 ml crumbled feta cheese
- 78.9 ml golden raisins
- 78.9 ml toasted pine nuts
Nutrition (per serving, estimated)
Estimated based off 9 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 82 mg
- Iron: 0.62 mg
- Magnesium: 12.1 mg
- Phosphorus: 64.8 mg
- Potassium: 162 mg
- Zinc: 0.45 mg
Let's Cook
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Step 1.
Preheat the oven to 450°F. On a large rimmed baking sheet, toss 1 pound cauliflower florets with 2 tablespoons extra virgin olive oil, ⅛ teaspoon salt, and ⅛ teaspoon pepper. Roast for 25 minutes, or until the stems are tender and the florets are lightly browned.
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Step 2.
While the cauliflower roasts, in a large bowl, whisk together ¼ cup fresh lemon juice, 3 tablespoons extra virgin olive oil, and ½ teaspoon salt. Add the chopped kale (from 1 bunch, ribs removed) and toss well to coat. Let the kale stand for at least 5 minutes to soften.
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Step 3.
Add the roasted cauliflower, ¼ small red onion (very thinly sliced), ⅓ cup crumbled feta cheese, ⅓ cup golden raisins, and ⅓ cup toasted pine nuts to the bowl with the kale. Toss until all ingredients are well combined. Serve immediately.
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