Big Fall Salad
Today, we're making a big salad with kale, roasted sweet potato and cauliflower, quinoa, red cabbage, cucumber, pecans and pumpkin seeds. A bountiful bowl, full of the rich warm colours of fall.
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Servings: 6
Calories: 468kcal
Equipment
- 1 Large baking sheet
- 1 medium pot
- 1 large salad bowl
- 1 small mason jar with lid
Ingredients
- 1 small cauliflower broken into florets
- 1 large sweet potato peeled and chopped into bite sized pieces
- 1 tbsp avocado oil
- 1 tsp garlic powder
- 1 tbsp paprika
For the Salad Dressing
- 1/2 cup olive oil
- 1/2 lemon juiced or 1.5 Tbsp
- 1/4 cup apple cider vinegar
- 1 clove garlic
- 1 tbsp Dijon mustard
For the Salad Base
- 3/4 cup uncooked quinoa yields 2 cups cooked quinoa
- 4 cups kale ripped up into bite sized pieces
- 1.5 cups shredded red cabbage
- 1/2 cup cucumber diced
- 1 cup canned chickpeas liquid drained
- 1/3 cup pumpkin seeds
- 1/3 cup pecans
Instructions
Roast the Cauliflower and Sweet Potato
- Preheat the oven to 400 F.
- On a large baking sheet, arrange cauliflower florets on one side of the pan and sweet potato on the other.
- In a small mason jar, mix 2 tbsp avocado oil, 1 tsp garlic powder, 1 tbsp paprika. Shake. Pour over the cauliflower on the baking sheet.
- Roast about 30 minutes. Sweet potato and cauliflower should pierce fork tender. Allow to cool.
Make the Quinoa
- Cook quinoa according to package directions. 3/4 cup uncooked quinoa should yield 2 cups cooked quinoa. Allow to cool.
Make the Salad Dressing
- In the mason jar you used earlier, add 1/2 cup olive oil, 1/2 lemon juiced, apple cider vinegar, garlic and Dijon mustard. Secure with lid and shake to mix.
Make the Salad
- In a large salad bowl, place kale on the bottom. Then add cooked (and cooled) quinoa, shredded cabbage, cucumber, cooled roasted cauliflower and sweet potato, chickpeas. Garnish with pecans and pumpkin seeds on top.
- Pour desired amount of salad dressing over each individual serving.
Notes
I used avocado oil to roast the vegetables because olive oil has a tendency to burn at 400 F. Use coconut oil if you don't have avocado oil.
Substitute spinach for kale.
Substitute green cabbage for red cabbage.
Substitute more cauliflower for sweet potato.
Substitute more sweet potato for cauliflower.
Substitute smoked paprika instead of regular paprika for a more smoky spice.
Substitute walnuts for pecans.
Substitute wild rice for quinoa.
Add 1/2 cup goat cheese if desired.
Store leftovers in a glass container. Keep in the fridge for 5 days.
Nutrition
Serving: 2cups | Calories: 468kcal | Carbohydrates: 30.9g | Protein: 6.6g | Fat: 38.3g | Saturated Fat: 4.5g | Sodium: 432.2mg | Potassium: 552.9mg | Fiber: 7g | Sugar: 6.1g