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Cauliflower Kale Salad
Cauliflower kale salad is delicious, filling and a healthy salad recipe perfect for lunch or dinner. This roasted cauliflower and kale salad is made with a homemade balsamic dressing and is full of texture, crunch and flavor. Great for meal prep too, the kale doesn't get soggy in the fridge. This salad is vegan, gluten free, dairy free and Whole30 plant based.
Chop the cauliflower florets into bite size pieces.
Add cauliflower to large bowl. Drizzle with 1 tablespoon olive oil, 1 teaspoon salt and 1 teaspoon garlic powder. Stir well to coat cauliflower.
Add cauliflower to parchment paper lined baking sheet. and bake at 425F for 30 minutes.
While the cauliflower is baking, rinse and drain the white beans and chop the red bell pepper into bite size pieces.
In the same bowl you stirred the cauliflower in, add the white beans and bell pepper along with 1/2 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon garlic powder. Stir well.
When cauliflower has roasted for 30 minutes, take it out of the oven and and stir well. Add the white beans and bell peppers and bake at 425F for 10-15 minutes.
While everything is roasting, destem and chop the kale, adding it to a large bowl.
Pour 2 tablespoons of balsamic vinegar over the chopped kale and massage with your hands or tongs until the kale starts to break down (this can take 2-3 minutes).
Make the balsamic dressing by combining the remaining balsamic vinegar (2 tablespoons) with the rest of the dressing ingredients in a bowl. Stir well.
Chop the pecans.
When the cauliflower, white beans and bell pepper is done (the cauliflower will be golden brown and roasted), take it out of the oven and assemble the salad. Add the cauliflower mixture to the massaged lake along with chopped pecans and balsamic dressing. Toss to coat the veggies with the dressing.
Notes
Top tips
Time saving tip: use frozen cauliflower florets or buy cauliflower florets from the grocery store.
Take the time to massage the kale. (either with clean hands or tongs). Tossing/massaging the kale with balsamic vinegar helps to break down the kale, making it more tender and helps to soften the "earthy" flavor that is usually associated with kale. I find that adding hot/warm cauliflower and white beans also helps to soften the kale, making it easier to eat.
Great for meal prep - you can prep the salad, even pour the dressing over the salad 1-2 days in advance. This is a great salad to prep for lunch the next day (or two).
Use an extra large sheet pan to ensure that the cauliflower has a lot of room on the pan for air to circulate around everything. This helps to ensure that the cauliflower will get slightly carnalized and perfectly cooked.
For easy clean up, line your baking sheet with parchment paper.
Storing leftoversFridge: Store leftover kale cauliflower salad in the fridge for up to 3 days in a airtight container.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
300
Fat
16
g
Carbohydrates
31
g
Fiber
10
g
Sugar
7
g
Protein
11
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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