Holiday Cauliflower Salad
[et_social_share_custom].

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

Pin It on Pinterest

Share This

Share this post with your friends!

Shares