
By Tanya Lawrene
Kale, Cauliflower & Butternut Salad with Rosemary-Lemon-Garlic
Updated at: Thu, 04 Jan 2024 03:17:45 GMT
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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

4lemon peel
small peels

1 Tbspwater
or more

2 ½ cupskale

1apple
chopped

⅓ cupred onion
finely chopped

6pitted dates
chopped

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
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