This salad is full of healthy protein, fat and fiber. It's ideal for a healthy lunch or dinner anytime of the week!
Ingredients
1 large head
Cauliflower
(cut into 1 inch florets)
2 tbsp
Extra virgin olive oil
(or avocado oil; (divided))
1 bunch
Kale
(dinosaur flat; finely chopped and ends removed)
1 pinch
Sea Salt
(freshly ground; to taste)
1 dash
Black pepper
(freshly ground; to taste)
1 cup
Gourmet lettuce mix
1 cup
Red cabbage
(finely chopped)
1 cup chopped
Apple
(Pink Lady)
1 cup
Green Grape
1 medium pepper(s)
Red bell pepper
(diced; or any colour you prefer)
2 tbsp
Pecans
(raw)
1 tbsp
Dried cherries
(dried)
2 tsp
Parsley, fresh
(fresh; finely chopped)
1 dash
Sesame seeds
(optional; a pinch)
1/3 cup
Tahini
(well-stirred)
3 tbsp
Water, filtered
1 whole orange(s)
Orange juice
(large)
1 pinch
Sea Salt
(freshly ground; to taste)
1 dash
Black pepper
(freshly ground; to taste)
Instructions
Preheat the oven to 400 degrees F. Prepare a large rimmed baking sheet with parchment paper.
Place the cauliflower florets on the prepared baking sheet and drizzle with 1 Tbsp. of oil, sea salt and pepper. Use your hands to massage the oil onto the cauliflower to make sure the veggies are all coated with oil. Add more oil, if needed. Roast in the oven for 40 minutes or until the cauliflower is golden brown.
Meanwhile, massage the kale in a large bowl with your hands by coating your hands with the remaining 1 Tbsp. of oil and massaging the kale leaves with your hands until they are dark green and soft to touch, about 2 minutes. Add the salad greens, cabbage, apple, grapes, pepper, pecans, dried cherries, parsley and optional sesame seeds.
In a small bowl, whisk the tahini, water and orange juice. Season to taste with sea salt and pepper; drizzle over the salad mixture and serve immediately.
Notes:
Vegetables
provide key vitamins and minerals required for vital health and maintenance of the body!
