Crunchy cauliflower, cranberries, kale, and more combine their nutrition powers in this satisfying Cauliflower Cranberry Superfood Salad.
I’m so excited to share this super crunchy, raw Cauliflower Cranberry Superfood Salad with you! Before we jump into the recipe though, here’s how this little salad came to be.
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. Instead, I was ready to go raw. 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 sweetness. 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.
This recipe featured in my book, Eat To Sleep, for it's sleep-promoting ingredients!
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!
Cauliflower Cranberry Superfood Salad
Ingredients
- 1 small head of cauliflower about 3 1/2 cups florets
- 1 cup finely chopped lacinato kale
- 3/4 cup dried cranberries
- 1/2 cup finely diced red onion
- 1-15 ounce can garbanzo beans drained and rinsed
- 3 tablespoons raw pumpkin seeds
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 garlic clove minced
- pinch of salt
- black pepper to taste
Instructions
- 1. Place the cauliflower florets in the bowl of a food processor until 3/4 full. Use the pulse button to process the cauliflower until it is broken down into rice-sized pieces. Using a spatula, remove cauliflower from food processor and place in a large mixing bowl.
- 2. Add the kale, dried cranberries, red onion, garbanzo beans, and pumpkin seeds to the cauliflower. Mix well.
- 3. In a small bowl, whisk together the olive oil, balsamic vinegar, and garlic. Pour over the cauliflower salad and mix well.
- 4. Season the salad with a pinch of salt and add black pepper to desired taste. Serve chilled. Salad will keep for up to 3 days in the refrigerator.
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