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Cauliflower Salad

Crispy Cauliflower Salad with Sweet Pomegranate Bliss

This Cauliflower Salad features crispy roasted cauliflower, sweet pomegranate seeds, and crunchy apple, creating a vibrant autumnal dish.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 head Cauliflower Cut into florets
  • 1 cup Pomegranate Seeds Fresh or can substitute dried cranberries
  • 1 cup Apple (Honeycrisp or Fuji) Diced and avoid Red Delicious
For the Dressing
  • 3 tablespoons Olive Oil Extra virgin recommended
  • 2 tablespoons Apple Cider Vinegar Can substitute lemon juice
  • 1 tablespoon Honey or Maple Syrup Adjust to taste
  • to taste Salt Essential for flavor enhancement
  • to taste Pepper Essential for flavor enhancement

Equipment

  • Oven
  • Baking Sheet
  • Medium Bowl
  • sharp knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. Slice the cauliflower into bite-sized florets and spread them in a single layer on the baking sheet.
  3. Roast the cauliflower for 20–25 minutes until golden brown and tender.
  4. Whisk together olive oil, apple cider vinegar, honey or maple syrup, and a pinch of salt and pepper in a medium bowl.
  5. Once the roasted cauliflower has cooled, transfer it to a large mixing bowl and pour over the dressing, tossing gently.
  6. Fold in the pomegranate seeds and diced apple just before serving.

Nutrition

Serving: 1bowlCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 150mgPotassium: 300mgFiber: 5gSugar: 6gVitamin A: 200IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

To maintain freshness, avoid dressing the salad until just before serving. Also, allow the cauliflower to cool completely before mixing it with other ingredients.

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