Cauliflower Kale Salad with Apricots and Toasted Hazelnuts
A delightfully easy salad featuring seasonal cauliflower, onions, and celery, seasoned with all the flavors of Fall!
Servings 6
Calories 195kcal
Ingredients
- 4 cups Cauliflower florets and pieces (about 1 small head or use frozen)
- 1 medium Onion chopped
- 1 cup chopped Celery
- 2 tablespoon Olive oil
- 1 teaspoon Poultry Seasoning
- ½ teaspoon Ground Pepper
- 1 bunch Curly Leaf Kale about 6 cups
- 3 tablespoon Olive Oil
- ¼ teaspoon Salt
- 1 medium Orange juiced
- ¼ cup diced Dried Apricots
- ¼ cup toasted Hazelnuts roughly chopped
Instructions
- Preheat oven to 425 degrees F.
- Combine cauliflower, onion, celery, oil, and poultry seasoning on a large baking sheet. Bake for about 20-25 minutes, tossing periodically.
- In the last 5 minutes of baking, put the hazelnuts in the oven in a separate pan to toast, if they are not already toasted.
- Meanwhile, remove the kale from the stems, and tear into pieces. Place it in a large bowl.
- Drizzle with 3 tablespoons olive oil and the salt, and massage the kale until it becomes bright green, and the total volume is reduced by around half.
- Pour in the orange juice, and toss to coat. Taste, and add more juice or a pinch more salt if needed.
- Chop the dried apricots.
- Remove the cauliflower (and hazelnuts too, if you're toasting them) from oven when it is roasted to your liking, and allow to cool slightly.
- Roughly chop the hazelnuts.
- Use tongs to transfer the kale to a large serving platter or bowl. Top with the cauliflower mixture, and add the chopped apricots and hazelnuts.
- Serve warm or room temperature, as desired.
Nutrition
Calories: 195kcal | Carbohydrates: 14g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 147mg | Potassium: 507mg | Fiber: 4g | Sugar: 7.5g | Vitamin A: 218IU | Vitamin C: 64mg | Vitamin K: 106µg | Calcium: 94mg | Iron: 1.2mg | Magnesium: 35mg
