Holiday Cauliflower Salad

Serves: 4

GF, DF, V, VG, SF

Trying to navigate choices at a holiday dinner can be challenging. Most options come loaded with sugar or processed carbohydrates. Usually, most people fill up on unhealthy appetizers before the main course arrives.

Here’s a healthier, more gut-friendly starter that provides a flavorful, unique spin on the traditional salad.

Cauliflower is a nutrient rock star: This anti-inflammatory cruciferous vegetable supports proper digestive function and so much more. Arugula is a delicious leafy green with a peppery taste. Pomegranate seeds add substantial crunch, while the Dijon mustard adds a nice zing to the dressing.

Put another way: This salad spells yum.

It also supports a Happy Gut, while the flavor will earn raves at your next party or social function

Salad Ingredients

6 cups arugula

⅓ cup pomegranate seeds

1 head cauliflower, cut into florets

1 tsp chili powder

2 tbs avocado oil

¼ cup pecans, chopped

Sea salt and pepper

Dressing Ingredients

2 tsp dijon mustard

1 tbs apple cider vinegar

2 tbs freshly squeezed orange

½ cup olive oil

Sea salt and pepper

Step 1

Preheat oven to 375 degrees. On a sheet pan, spread florets, top with chili powder and drizzle with avocado oil. Roast for 20-25 minutes or until golden brown.

Step 2

In a large bowl, mix remaining salad ingredients.

Step 3

Once florets are done, allow to cool. Then add to salad. Drizzle dressing on the salad and serve.

 

Photo by Jennifer Schmidt on Unsplash