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–+ servings

Cauliflower Cranberry Superfood Salad

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Servings: 6
Author: Karman Meyer, Dietitian at The Nutrition Adventure

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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