Cauliflower & Kale Winter Salad

Kale & Cauliflower Salad with Quinoa & Blueberries

This Kale & Cauliflower Salad is packed with texture, flavor, and wholesome ingredients. The creamy roasted cauliflower spread at the base balances the crunch of almonds, the chewiness of dried blueberries, and the heartiness of quinoa and kale. Perfect for a light yet satisfying meal, this salad serves six.

Ingredients

• 1 bunch black kale

• 1 bunch green kale

• 1 head cauliflower

• 1 cup steamed quinoa

• ¼ cup dried blueberries

• ½ cup sliced almonds, toasted

• 1 head roasted garlic (see method below)

• 1 cup extra virgin olive oil

• 2 Meyer lemons (zested & juiced)

• 1 tbsp champagne or white wine vinegar

• 1 tsp Dijon mustard

• Salt & pepper

Method

1. Roast the Cauliflower

   • Preheat oven to 350°F.

   • Cut the cauliflower into florets and toss with 1 tbsp olive oil, 1 tbsp water, salt, and pepper.

   • Roast for 15-20 minutes until tender and lightly golden.

2. Make the Cauliflower Spread

   • While still hot, mash half of the roasted cauliflower with a fork or hand blender.

   • Mix in roasted garlic, Meyer lemon zest and juice, ½ cup olive oil, salt, and pepper.

   • Add a little water if the consistency is too thick—this will serve as the base of your salad.

3. Prepare the Kale

   • Tear kale into bite-sized pieces, wash, and dry.

   • Massage with a pinch of salt until it softens.

4. Make the Vinaigrette

   • Whisk together vinegar and Dijon mustard.

   • Slowly drizzle in the remaining olive oil while whisking.

5. Assemble the Salad

   • Spread the cauliflower puree onto a serving platter.

   • Toss kale with roasted cauliflower, quinoa, toasted almonds, and dried blueberries.

   • Dress with vinaigrette, adding one tablespoon at a time, and season with salt, pepper.

   • Plate the salad over the cauliflower spread. Serve immediately and enjoy!

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How to Roast Garlic

A kitchen essential, roasted garlic adds depth and sweetness to dressings, dips, and spreads.

Method:

• Preheat oven to 300°F.

• Slice off the tops of the garlic heads (save the tops for another use).

• Drizzle the cut sides with olive oil, wrap tightly in foil, and roast for 30-45 minutes.

• Once soft and golden, squeeze out the cloves and store them in the fridge for up to six days.

Serving Suggestions

• Pair with grilled salmon, roasted chickpeas, or marinated tofu for a protein boost.

• Serve with crusty sourdough to scoop up the cauliflower spread.

• Turn leftovers into a grain bowl by adding avocado and a soft-boiled egg.

This salad is a celebration of bold flavors and nourishing ingredients. Enjoy!