Roasted Cauliflower Kale Salad - Vegan

This Roasted Cauliflower Kale Salad elegantly combines the warmth of roasted cauliflower with the vibrant crunch of fresh kale. Each bite is a harmony of textures and flavors, from the smoky paprika-spiced cauliflower to the tangy sweetness of dried cranberries and the creaminess of goat cheese.

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Temps de préparation 15

Temps de cuisson 30

Temps total 45

Type de plat Salad

Cuisine International

Portions servings

Calories 320 kcal

Ingrédients

1 medium cauliflower, cut into florets

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon smoked paprika

4 cups chopped kale, stems removed

1/4 cup dried cranberries

1/4 cup roasted pumpkin seeds

1/2 cup crumbled goat cheese

1 medium avocado, diced

1/4 cup red onion, thinly sliced

2 tablespoons balsamic vinegar

1 tablespoon honey

1 tablespoon Dijon mustard

Instructions

Preheat your oven to 400°F (200°C).
Toss the cauliflower florets with olive oil, salt, pepper, and smoked paprika.
Spread the cauliflower on a baking sheet and roast in the preheated oven for 25-30 minutes, or until golden and tender.
In a large bowl, massage the kale with a pinch of salt for about 2 minutes to tenderize.
Prepare the dressing by whisking together balsamic vinegar, honey, and Dijon mustard in a small bowl.
Add the roasted cauliflower, dried cranberries, pumpkin seeds, goat cheese, avocado, and red onion to the kale.
Drizzle the dressing over the salad and toss gently to combine.
Serve immediately, or refrigerate for up to 2 hours before serving.

Nutrition (per 100g)

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Roasted Cauliflower Kale Salad – Vegan