Roasted cauliflower and fresh kale come together in a salad recipe designed to keep your heart healthy and your belly full.
Ingredients//Yields: 4 servings
1 lb. cauliflower florets
2 tbsp. extra virgin olive oil
1/4 c. lemon juice
3 tbsp. extra virgin olive oil
1 bunch kale, ribs removed, chopped
1/4 small red onion, very thinly sliced
1/3 c. crumbled feta cheese
1/3 c. golden raisins
1/3 c. pine nuts
Total Time: 0:25
- On a large rimmed baking sheet, toss cauliflower florets with olive oil and 1/8 teaspoon each of salt and pepper. Roast in 450°F oven for 25 minutes, or until stems are tender.
- In large bowl, whisk lemon juice, olive oil and 1/2 teaspoon salt. Toss kale with dressing. Let stand at least 5 minutes.
- To kale, add cooked cauliflower, onion, feta cheese, golden raisins and toasted pine nuts. Toss until well combined.
Nutrition Information (per serving): About 370 calories, 10 g protein, 27 g carbs, 28 g fat (5 g saturated fat), 6 g fiber, 475 mg sodium.