Cauliflower Salad
SERVINGS:
3-4 persons
TOTAL TIME:
30 mins
INGREDIENTS:
1 whole head cauliflower, cut into thin slices or into small florets of equal size
1/2 butternut squash, peeled, seeded and cut into 1-inch cubes (or sweet potato)
1 cup Chickpeas – optional
1 asian pear Or apple chopped
1 cup of kale
Olive oil
Lemon-Honey Vinaigrette
2 tbsp lemon juice
6 tbsp extra virgin olive oil
1 tsp Dijon mustard
2 tbsp good quality honey
Salt and Pepper
Garnish with any or all of these
3 oz feta cheese, crumbled
2 tbsp toasted pumpkin seeds
raisins or pomegranate seeds
DIRECTIONS:
Toss squash and cauliflower with some olive oil and airfry bake or shallow fry lightly until golden brown.
Tos kale with olive oil, massage and airfry ( or warm) for 2 mins.
Mix in remaining items, add dressing
Garnish when ready to serve.
CREDITS/NOTES:
Recipe