Here’s a delicious way to get more veggies on the table and change-up your usual salad – a kale salad featuring roast beets and cauliflower florets, chopped fennel and crunchy toasted pumpkin seeds. Add a little feta cheese if you like dairy or skip. Avocado is good too. Finish with a tangy vinaigrette.
1headcaulifloweror use bagged florets as a shortcut
1 ½tablespoonsolive oil
1teaspoon granulated garlic
½teaspoonsea salt
½teaspoonground black pepper
1large bundle of Lacinato (Tuscan) kale
1smallfennel bulb
2mediumroasted beetsstore bought or homemade
4-6ouncesfeta cheeseoptional
My Basic Vinaigrette
3tablespoonsextra virgin olive oil
1tablespoonapple cider or red wine vinegar
2teaspoonsDijon mustard
2pinchessea salt
2pinchesground black pepper
Instructions
Pre-heat oven to 350° (177 C). Scatter pumpkin seeds on a rimmed baking sheet and toast for approximately 15 minutes, until you can smell them and they are lightly browned. Watch so they do not burn. While they are toasting, work on your vegetables.
Turn oven up to 400° after the pumpkin seeds are done (or start a second oven at the same time). Cut the core from cauliflower head. Break off florets and cut them into ½″ thick wedges. Place on a rimmed baking sheet lined with parchment or foil. Drizzle olive oil over florets and sprinkle with garlic, salt, and pepper. Roast cauliflower until golden brown at the edges, about 18-20 minutes.
For kale, strip out center stem with hands or trim out with a knife. Slice leaves crosswise into thin ribbons.
Trim top stalks off of fennel. Save some of the fluffy fronds for garnish if desired. Thinly slice fennel bulb with a sharp knife, mandolin, or handheld slicer. Dice the roasted beets. Dice or crumble the feta.
Whisk together the oil, vinegar and Dijon until emulsified. Sprinkle in salt and pepper to taste. Toss kale greens with a few teaspoons until lightly coated and place on plates or a platter. Add vegetables, pumpkin seeds, and cheese. Add extra vinaigrette over top.
Notes
For Histamine Intolerance
The only thing you should likely skip is the feta cheese. Some people do fine with goat cheese. Do what works best for you and keeps you safe.This serves 2 as an entree salad or 4 as a side salad.