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Charred Cauliflower Salad with Baby Kale and Citrus Segments

This great alternative salad is burst of flavor in every bite, Bitter greens and cauliflower are balance by the acidity of the citrus and the heat of the harissa.
Charred Cauliflower Dish on a table

Submitted By:

Dietary Interests: Gluten-Free , Low Sodium , Vegan , Vegetarian

Yield:

Tablespoon (10 servings)

Total Time:

20 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

(10 servings)

Total Time:

20 Minutes

Print:

8.5x11

Difficulty:

Save To:

Recipe Book

Ingredients

  • 250 g (8 ounces) baby kale
  • 900 g (2 pounds) cauliflower florets, roasted, or charred on a grill
  • Tablespoon (2 cups) citrus segments, orange, grapefruit
  • Tablespoon (1 cup) Harissa Vinaigrette

Directions

  1. Place kale in large, stainless steel bowl and toss with ¾ cup Harissa Vinaigrette. Transfer to serving bowl.
  2. Place charred cauliflower in stainless steel bowl and toss with the remaining dressing. Place the cauliflower neatly on top of the kale and finish with citrus segments.

Ingredients

  • 250 g (4 cups) baby kale
  • 900 g (2 pounds) cauliflower, florets, roasted or charred on a grill
  • 2 cups citrus segments (orange, grapefruit)
  • 240 ml (1 cup) Harissa Vinaigrette

Directions

  1. Place kale in large, stainless steel bowl and toss with ¾ cup Harissa Vinaigrette. Transfer to serving bowl.
  2. Place charred cauliflower in stainless steel bowl and toss with the remaining dressing. Place the cauliflower neatly on top of the kale and finish with citrus segments.