Autumn Kale Salad With Roasted Cauliflower and Apple
Autumn Kale Salad With Roasted Cauliflower and AppleBecause there's really no wrongtime for a kale salad -- especially when it's decked out with crisp fall apples and smoky roasted cauliflower.
Serves: 3 to 6
Ingredients:
1/2 head cauliflower, florets removed
3 teaspoons extra virgin olive oil, divided
1 bunch kale, center ribs removed and finely chopped
1/4 medium red onion, very thinly sliced
1 apple, thinly sliced
1/2 lemon, juiced
1/4 cup raw pumpkin seeds
1/4 cup golden raisins
1/3 cup shaved ricotta salata
Kosher salt to taste
White pepper to taste
Dressing:
1 tablespoon extra virgin olive oil
1 tablespoon plus 1 teaspoon apple cider vinegar
1 tablespoon fresh lemon juice
1-1/2 teaspoons pure maple syrup
Kosher salt
Directions:
Preheat your oven to 425 F. Line a baking sheet with parchment. Arrange the cauliflower on the prepared baking sheet and drizzle with two tablespoons of olive oil. Sprinkle with kosher salt and pepper and toss to coat. Roast for 20 to 25 minutes, turning the florets halfway through, until tender and lightly browned. Let cool to room temperature.
Place the kale in a large mixing bowl. Drizzle with the remaining olive oil and add a pinch of salt. Massage the oil and salt into the kale leaves, until the kale darkens and becomes tender, and set it aside.
In a small bowl, whisk together all the ingredients for the dressing. Add the red onions to the bowl with the dressing and let them soak for 10 minutes. Place the apples in a separate bowl with the lemon juice. Toss to coat. This will keep your apples from turning brown.
Heat a small sauté pan over medium heat. When hot, add the pumpkin seeds and toast for two to three minutes, shaking the pan occasionally, until they're lightly brown. Remove from the heat and let cool slightly.
Assemble your salad: Combine the roasted cauliflower, apples, toasted pumpkin seeds, raisins and half of the ricotta with the kale. Add the dressing and red onions, and toss to combine. Top with the remaining cheese and serve.
Serves: 3 to 6
Ingredients:
1/2 head cauliflower, florets removed
3 teaspoons extra virgin olive oil, divided
1 bunch kale, center ribs removed and finely chopped
1/4 medium red onion, very thinly sliced
1 apple, thinly sliced
1/2 lemon, juiced
1/4 cup raw pumpkin seeds
1/4 cup golden raisins
1/3 cup shaved ricotta salata
Kosher salt to taste
White pepper to taste
Dressing:
1 tablespoon extra virgin olive oil
1 tablespoon plus 1 teaspoon apple cider vinegar
1 tablespoon fresh lemon juice
1-1/2 teaspoons pure maple syrup
Kosher salt
Directions:
Preheat your oven to 425 F. Line a baking sheet with parchment. Arrange the cauliflower on the prepared baking sheet and drizzle with two tablespoons of olive oil. Sprinkle with kosher salt and pepper and toss to coat. Roast for 20 to 25 minutes, turning the florets halfway through, until tender and lightly browned. Let cool to room temperature.
Place the kale in a large mixing bowl. Drizzle with the remaining olive oil and add a pinch of salt. Massage the oil and salt into the kale leaves, until the kale darkens and becomes tender, and set it aside.
In a small bowl, whisk together all the ingredients for the dressing. Add the red onions to the bowl with the dressing and let them soak for 10 minutes. Place the apples in a separate bowl with the lemon juice. Toss to coat. This will keep your apples from turning brown.
Heat a small sauté pan over medium heat. When hot, add the pumpkin seeds and toast for two to three minutes, shaking the pan occasionally, until they're lightly brown. Remove from the heat and let cool slightly.
Assemble your salad: Combine the roasted cauliflower, apples, toasted pumpkin seeds, raisins and half of the ricotta with the kale. Add the dressing and red onions, and toss to combine. Top with the remaining cheese and serve.
Comments
Post a Comment