Kale, Cauliflower & Butternut Salad with Rosemary-Lemon-Garlic

Name: Kale, Cauliflower & Butternut Salad with Rosemary-Lemon-Garlic
Cuisine: European, Mediterranean
Ingredients: 2-3 cups chopped winter squash, peeled (butternut, acorn, kabocha etc); 1-2 sweet potatoes; 1 small cauliflower, chopped; 2-3 tbsp olive oil (depending on how much cauliflower and squash are used); 1/2 tsp salt; 1/2 tsp garlic powder; 1/4 tsp pepper; 6 tbsp (1/4 cup + 2 tbsp) olive oil; 1/2 tsp salt; 1/4 tsp pepper; 4 tsp honey; 4 tsp mustard; 1 tbsp balsamic vinegar; 1 tbsp lemon juice; 1 large sprig rosemary; 2 cloves garlic, chopped; 4 small peels of the lemon peel; 1 tbsp water (or more); 2 1/2 cups kale; 1 apple, chopped; 1/3 cup finely chopped red onion; 6-7 pitted dates, chopped; 1 15-oz can chickpeas, rinsed and drained; 1/2 cup sliced almonds; 1 tbsp capers; 1/2 tsp salt; 1️⃣Preheat the oven to 425. Roast the cauliflower and squash. Add the cauliflower and squash to a sheet pan, then add the olive oil, salt, pepper and garlic powder. Toss to combine, then place in the oven for 35-45 minutes, tossing halfway. The veggies should be slightly browned. 2️⃣Make the dressing. Add the garlic, rosemary, and lemon peel to a small dish. Heat the oil until it is just hot enough to sizzle, then pour it over the rosemary and garlic mix. Let the mixture sit for about 5 minutes. (*do not overheat the olive oil, as it will change the flavor*) Add the rest of the ingredients to a mason jar, then add the infused oil. Add the cap, then shake well.3️⃣Make the salad. Add all ingredients to a large bowl with the cauliflower and sweet potatoes, add the dressing and toss.

4 steps

Updated at: Thu, 04 Jan 2024 03:17:45 GMT

Ingredients

0 servings

2 cupswinter squash

chopped, peeled, butternut, acorn, kabocha etc

1sweet potatoes

1cauliflower

small, chopped

2 Tbspolive oil

depending on how much cauliflower and squash are used

½ tspsalt

½ tspgarlic powder

¼ tsppepper

¼ cupolive oil

½ tspsalt

¼ tsppepper

4 tsphoney

4 tspmustard

1 Tbspbalsamic vinegar

1 Tbsplemon juice

1 sprigrosemary

2cloves garlic

chopped

4 peelslemon peel

1 Tbspwater

2 ½ cupskale

1 x 15 ozcan chickpeas

rinsed and drained

½ cupsliced almonds

1 Tbspcapers

½ tspsalt

Instructions

Step 1

when you pour the dressing, do not add the rosemary stem and lemon peel to the salad**

Step 2

1️⃣Preheat the oven to 425. Roast the cauliflower and squash. Add the cauliflower and squash to a sheet pan, then add the olive oil, salt, pepper and garlic powder. Toss to combine, then place in the oven for 35-45 minutes, tossing halfway. The veggies should be slightly browned..

Step 3

2️⃣Make the dressing. Add the garlic, rosemary, and lemon peel to a small dish. Heat the oil until it is just hot enough to sizzle, then pour it over the rosemary and garlic mix. Let the mixture sit for about 5 minutes. (*do not overheat the olive oil, as it will change the flavor*) Add the rest of the ingredients to a mason jar, then add the infused oil. Add the cap, then shake well.

Step 4

3️⃣Make the salad. Add all ingredients to a large bowl with the cauliflower and sweet potatoes, add the dressing and toss