Best Cauliflower Kale Salad for a Superfood Salad

Name: Best Cauliflower Kale Salad for a Superfood Salad
Prep time: 1 min
Cook time: 45 min
Yield: 2 servings
Ingredients: 1 head broccoli, washed and trimmed, florets only; 1 head cauliflower, washed and trimmed, florets only; 1/4 cup dried cranberries [optional]; 2 teaspoon Dijon mustard; 1/4 cup extra virgin olive oil; 6-8 large fresh basil leaves, washed, rolled and cut into thin strips; 6-8 large fresh basil leaves, washed, rolled and cut into thin strips; 12 grape tomatoes, washed and cut in half lengthwise; 2 teaspoon honey; 4 kale leaves, stems and ribs removed, washed and torn into bite-sized pieces; Kosher salt and cracked black pepper, to taste; 1 tablespoons fresh lemon juice; 1 teaspoon lemon zest; 3 tablespoons olive oil; 2 tablespoons rice vinegar; 4-6 salt-cured organic lemon slices, very finely chopped including rinds; 1 small yellow squash, washed, cut in half and uniformly sliced; 1 small zucchini, washed, cut in half and uniformly sliced

Ready: 45 min

Servings: 2 servings

Calories: 680.72

Ingredients

1 1 head broccoli, washed and trimmed, florets only
2 1 head cauliflower, washed and trimmed, florets only
3 1/4 cup dried cranberries [optional]
4 2 teaspoon Dijon mustard
5 1/4 cup extra virgin olive oil
6 6-8 large fresh basil leaves, washed, rolled and cut into thin strips
7 6-8 large fresh basil leaves, washed, rolled and cut into thin strips
8 12 grape tomatoes, washed and cut in half lengthwise
9 2 teaspoon honey
10 4 kale leaves, stems and ribs removed, washed and torn into bite-sized pieces
11 Kosher salt and cracked black pepper, to taste
12 1 tablespoons fresh lemon juice
13 1 teaspoon lemon zest
14 3 tablespoons olive oil
15 2 tablespoons rice vinegar
16 4-6 salt-cured organic lemon slices, very finely chopped including rinds
17 1 small yellow squash, washed, cut in half and uniformly sliced
18 1 small zucchini, washed, cut in half and uniformly sliced

Directions

1
In a glass bowl, combine all vinaigrette ingredients and whisk until thoroughly combined. If possible, make in advance to allow the flavors to mingle. Taste and adjust seasonings as desired. Set aside.
2
Place zucchini, squash, cauliflower, and broccoli in a large microwave-safe dish and add 2 tablespoons water. Cover and microwave on high for about 5 or 6 minutes, or until crisp tender. Cook times will vary by microwave, so test after 3 minutes and adjust cook time accordingly. Do not overcook. Set aside to cool. In a large glass bowl, add torn kale and drizzle with olive oil. With your fingers, massage each piece of kale with your fingers until the olive oil is worked into the leaf. This will soften the kale and improve its taste.
3
Add cooled zucchini, squash, cauliflower, broccoli, tomatoes, basil, chopped preserved lemon and cranberries to bowl. Toss to combine.
4
Serve immediately or store in the refrigerator for up to two days. Right before serving, add desired amount of citrus vinaigrette and toss to coat thoroughly.
5
Add salt and pepper to taste.

Nutrition per serving

680.72 Calories

51.51g Carbs

17.47g Protein

50.98g Fat

Allergens

milk egg fish tree nuts wheat soy peanuts sesame

Best Cauliflower Kale Salad for a Superfood Salad

Directions

Nutrition per serving

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Allergens