Kale Salad with Roasted Cauliflower and Apple Bits

Salads often don’t sound too appealing when it’s cold out, but it’s important to eat raw plant foods every single day.  Any raw (uncooked) plant food has enzymes that help you digest your food.  In our crazy busy world, stress is the #1 inhibitor of good digestion.  So eating raw foods can help compensate to some degree.

If I am home (and not traveling I mean), I eat raw foods until lunch at least.  I start the day off with the juice of a lemon in 16 oz of water.  I wait 20 minutes and then make a fresh green juice.  I often juice celery (only) as it provides salts and minerals to help me maintain the necessary ingredients to support the production of Hydrochloric acid (HCl).  And then, I make a smoothie which is all raw foods.  And on a great day, I eat a large salad for lunch, so even more raw foods.

Cauliflower can often be a forgotten vegetable, but it has great flavor and is easy to season with just about anything! Looking for vitamin C? Just 1 cup of cauliflower has 85% of your daily value! And I know you’ve heard how good kale is for you right?  We all need a variety of leafy greens and this is one of the best.

This salad feels warm and hearty and is perfect for the fall, winter or anytime of year!

Kale Salad with Roasted Cauliflower and Apple Bits Ingredients:

Salad:

  • ½ head cauliflower de-stemmed and cut into bits
  • 1 bunch kale, center ribs removed and finely chopped
  • ¼ medium red onion, thinly sliced
  • 1 organic apple, thinly sliced (apples are a Dirty Dozen food)
  • ¼ cup pumpkin seeds, unsalted (you may choose to lightly toast these in a saute pan or leave them raw)
  • ¼ cup currants (or raisins  or even cranberries if you have them on hand)

Dressing:
1/2 ripe avocado
1 Tbsp fresh lemon juice
1½ tsp pure maple syrup

 

Directions:

  1. Pre-heat oven to 425 degrees. Line a baking sheet with parchment paper or use a Silpat non stick baking mat. Spread the cauliflower bits on baking sheet. Roast for 20-25 minutes, gently turning halfway through, until tender and lightly browned. Let cool to room temperature before adding to the salad.
  2. Place your chopped kale in a large mixing bowl.
  3. Blend the avocado, lemon juice, and maple syrup together.  You can do this with a stick blender or mini food processor.  Or, worst case scenario mash the avocado with a fork and blend the lemon juice and maple syrup into it.
  4. Massage the dressing into the cut pieces of kale in your mixing bowl.
  5. Add the red onion, apple, currants raisins or cranberries, and pumpkin seeds.
  6. Add your warm cauliflower bits.
  7. Massage it all together again and enjoy!

 

 

Cauliflower kale apple winter salad

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Recipe from Domesticate Me



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