Crunchy cauliflower, cranberries, kale, and more combine their nutrition powers in this satisfying superfood salad! Thanks to The Cranberry Institute for the dried cranberries featured in this recipe.
This past Saturday, I started the morning off with some outdoor yoga in Germantown with the good people from Steadfast & True Yoga (one of the best yoga studios in Nashville!), followed up by coffee and brunch with a few fellow yoga buds at one of the best new coffee shops in town, Steadfast Coffee. It’s just a weird quinky-dink that both places are top-notch AND have similar names, but I dig it.
For some reason we started talking about the many ways to use cauliflower. Cauliflower crust. Mashed cauliflower. Cauliflower rice. Cauliflower alfredo sauce. It’s basically taking over the world. I’m a little late to the cauliflower-everything game but after the intense cruciferous veggie talk this weekend, I was inspired to make use of cauliflower in a different way.
The original intent for this recipe was to roast the cauliflower and then add it with the other salad ingredients after it cooled. Been there. Done that. I feel like a whole new person knowing I can now enjoy RAW cauliflower.
This vegan and gluten-free salad is super tasty and super good for you. It’s low in calories, high in fiber, and loaded with antioxidants from the dried cranberries, kale, cauliflower, and red onion.
I love adding dried cranberries to salads for a hint of sweet. Did you know a 1/2 cup of dried cranberries equals one serving of fruit? Cranberries contain the flavonoid (an antioxidant) proanthocyanidin, which helps to ward off urinary tract infections and may also help reduce the risk of cardiovascular disease.
Do you have a favorite way to enjoy cranberries or have you been using cauliflower in new creative ways? I’d love to hear about your kitchen and nutrition adventures!
Hope you enjoy this recipe!