Ingredients
Scale
Salad
- 3 cups shredded cabbage
- 1 red Anjou pear, cored and diced
- ½ cup pomegranate seeds
- ¼ cup pumpkin seeds
Roasted Cauliflower
- 1 medium sized cauliflower
- ½ tsp smoked paprika
- ½ tsp sea salt
- ½ tsp black pepper
- 2 Tbsp olive oil
Dressing
- 2 Tbsp red wine vinegar
- 2 Tbsp lemon juice
- ¼ cup olive oil
- 1 Tbsp Dijon mustard
- 1 tsp maple or honey
- 1 Tbsp chopped fresh garlic
- 2 Tbsp freshly chopped basil
- ¼ tsp black pepper
- ¼ tsp sea salt
Instructions
- Preheat oven to 425. Line a baking sheet with parchment paper.
- Cut the florets off the cauliflower and in to bite size pieces. Toss in olive oil and seasonings. Roast for 15-20 minutes or until slightly caramelized and softened. Set aside to cool.
- Combine all of the salad ingredients in a large bowl and add the roasted cauliflower once cooled.
- Combine all the salad dressing ingredients in a jar and cover with a lid and shake thoroughly until combined.
- Pour over the salad and toss to combine. Serve immediately or put in an airtight container and place it in the refrigerator.
Nutrition
- Serving Size: 4
Keywords: cabbage, pear and roasted cauliflower salad, roasted cauliflower salad, cabbage and roasted cauliflower salad