Description
A hearty and nutritious kale salad tossed with roasted cauliflower, crunchy toppings, and a zesty lemon-tahini dressing.
Ingredients
Scale
- 1 large head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bunch kale, stems removed and leaves chopped
- 1 tablespoon olive oil (for massaging kale)
- 1/4 cup dried cranberries
- 1/4 cup toasted almonds or pumpkin seeds
- 1/4 cup feta cheese (optional)
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup or honey
- 2–3 tablespoons warm water (to thin)
- Salt and pepper to taste
Instructions
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Toss cauliflower florets with 2 tablespoons olive oil, smoked paprika, salt, and pepper. Spread evenly on the baking sheet.
- Roast for 25–30 minutes until golden and tender, tossing halfway through.
- Meanwhile, place chopped kale in a large bowl. Drizzle with 1 tablespoon olive oil and massage leaves with your hands for 2–3 minutes until softened.
- In a small bowl, whisk tahini, lemon juice, maple syrup, and warm water until creamy. Season with salt and pepper.
- Add roasted cauliflower, cranberries, almonds (or seeds), and feta (if using) to the kale.
- Drizzle with dressing and toss until well combined.
- Serve immediately or refrigerate for later.
Notes
For extra protein, top with grilled chicken, chickpeas, or quinoa. Leftovers keep well in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 7g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 10mg
Keywords: kale, roasted cauliflower, salad, tahini dressing, healthy