warm roasted cauliflower and kale winter salad

I made this for the first time for my amazing friend Jenna (of Healthy Mama Space) and her family on a recent trip down to San Diego when they welcomed us into their home and treated us like family. Having opportunities to cook a meal for friends is my favorite way to show my love language, and now I get to share with you too. This transition in our life and the many travels we’ve already been on have shown me the vast amount of love we have in our lives across the country (and world). And for that, I am forever grateful.

This recipe is a total win. It’s unique enough to stand out at your holiday event, but simple enough to throw together any night of the week. I hope you enjoy with your loved ones and savor the season! Enjoy, friends (ideally with a glass of Dry Farm Wine)! ♡

Warm Roasted Cauliflower & Kale Winter Salad

  • Servings: 4+
  • Difficulty: moderate
  • Print
 

WHAT YOU NEED:

  • 2 heads of cauliflower, chopped into chunks
  • 1 bunch of curly kale, de-stemmed and roughly chopped
  • 1 cup pomegranate seeds
  • 4oz creamy or crumbled goat cheese
  • 1/4 cup toasted pumpkin seeds
  • 3 TB melted butter, ghee or cooking fat of your choosing
  • 2 TB + 1 tsp sea salt
  • 2 tsp cumin
  • 1 tsp paprika
  • juice from one lemon
  • 2 TB olive oil

WHAT YOU DO:

  • preheat oven to 375F
  • toss chunked cauliflower in melted ghee or avocado oil and sprinkle with sea salt and spices
  • roast for 30 minutes or until lightly browned
  • meanwhile, put kale into a large bowl, and cover with lemon juice, olive oil, and 1 tsp sea salt
  • now, the real fun begins: massage the oil and lemon juice into your kale until it reaches tender perfection
  • once you cauli is done, pull it out, and add to kale along with pom seeds, pumpkin seeds, and goat cheese
  • toss well and serve warm
  • this has become my go-to winter salad to pair with just about everything – crispy chicken thighs, roasted rib eye, and even Thanksgiving dinner. ENJOY every bite, friends!

Thoughts or questions? Leave a comment below. I am grateful for YOU and that you’re here.

♡Laura

By | 2018-11-20T07:49:28+00:00 November 18th, 2018|Recipes, Soups, Salads, Sides|2 Comments

About the Author:

I am a Certified Nutrition Consultant and a Certified CrossFit Trainer. I have a passion for educating, and I absolutely love teaching others about nutrition, functional movement, and the power each has to set the foundation for health, wellness, and true quality of life. I LOVE to eat and fuel my body to live life to the utmost, and I wholeheartedly believe that sustainably sourced, nutrient dense foods can be the greatest form of medicine as well as the ingredients to create the most delicious, palate pleasing meals (it’s a win-win!)

2 Comments

  1. Jennifer November 19, 2018 at 6:05 pm - Reply

    I have the hardest time finding creamy goat cheese. All I find at our target is crumbly stuff. This sounds delicious though. Is it soggy as a leftover?

    • Laura Bruner November 20, 2018 at 7:39 am - Reply

      Hi! Crumbly goat cheese will work in this too. I can’t say for sure whether it’s soggy because we’ve never had leftovers, though kale tends to work really well as leftovers because it’s more durable. Enjoy! ♡

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