Name: Citrus Cauliflower Kale Salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 1 small zucchini, washed, cut in half and uniformly sliced; 1 small yellow squash, washed, cut in half and uniformly sliced; 1 head cauliflower, washed and trimmed, florets only; 1 head broccoli, washed and trimmed, florets only; 4 kale leaves, stems and ribs removed, washed and torn into bite-sized pieces; 3 T. olive oil; 12 grape tomatoes, washed and cut in half lengthwise; 6-8 large fresh basil leaves, washed, rolled and cut into thin strips; 4-6 salt-cured organic lemon slices, very finely chopped including rinds; ¼ cup dried cranberries optional; ¼ cup extra virgin olive oil; 2 T. rice vinegar; 1 T. fresh lemon juice; 1 t. lemon zest; 2 t. honey; 2 t. Dijon mustard; Salt and cracked black pepper, to taste

Looking for a healthy and delicious salad to add to your repertoire? Look no further! This Citrus Cauliflower Kale Salad is not only nutritious, but it also tastes amazing. The combination of flavors and textures in this salad is sure to please. Plus, it’s easy to make – perfect for a busy weeknight meal. So why wait? Give this salad a try today!

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Why use salt cured lemons?

Without question, the addition of the salt-cured lemon slices is what elevates this recipe from bland to grand. The bright, briny flavor of the preserved lemon adds a fresh burst of flavor to an otherwise sedate dish.

The lemons are really easy to make by pressing fresh lemon slices between 2 Himalayan salt blocks. Allow 2 days for the salt blocks to work their magic and you will be rewarded with a very tasty treat you’ll reach for again and again.

What’s the difference between curly kale and smooth kale?

Both curly kale and smooth kale are members of the Brassica oleracea species, which also includes cabbage, Brussels sprouts, and collard greens. Curly kale is distinguished by its ruffled leaves, while smooth kale has flat, leathery leaves. Both types of kale are high in vitamins A, C, and K, as well as calcium and iron.

Curly kale is slightly more bitter than smooth kale, but both varieties can be used in a variety of recipes. When purchasing kale, look for bright green leaves that are free from brown spots or wilting.

Store kale in the refrigerator, where it will keep fresh for up to a week. Whether you prefer curly or smooth kale, this nutrient-packed leafy green is a delicious and healthy addition to any meal.

What you need to make Citrus Cauliflower Kale Salad

Salad:

1 small zucchini, washed, cut in half and uniformly sliced
1 small yellow squash, washed, cut in half and uniformly sliced
1 head cauliflower, washed and trimmed, florets only
1 head broccoli, washed and trimmed, florets only
4 kale leaves, stems and ribs removed, washed and torn into bite-sized pieces
3 T. olive oil
12 grape tomatoes, washed and cut in half lengthwise
6-8 large fresh basil leaves, washed, rolled and cut into thin strips
4-6 salt-cured organic lemon slices, very finely chopped including rinds
¼ cup dried cranberries [optional]

Vinaigrette:

¼ cup extra virgin olive oil
2 T. rice vinegar
1 T. fresh lemon juice
1 t. lemon zest
2 t. honey
2 t. Dijon mustard
Salt and cracked black pepper, to taste

How to make the recipe

In a glass bowl, combine all vinaigrette ingredients and whisk until thoroughly combined. If possible, make it in advance to allow the flavors to mingle. Taste and adjust seasonings as desired. Set aside.

Place zucchini, squash, cauliflower, and broccoli in a large microwave-safe dish and add 2 T. water. Cover and microwave on high for about 5 or 6 minutes, or until crisp-tender. Cook times will vary by microwave, so test after 3 minutes and adjust cook time accordingly. Do not overcook. Set aside to cool.

In a large glass bowl, add torn kale and drizzle with olive oil. With your fingers, massage each piece of kale with your fingers until the olive oil is worked into the leaf. This will soften the kale and improve its taste.

Add cooled zucchini, squash, cauliflower, broccoli, tomatoes, basil, chopped preserved lemon and cranberries to the bowl. Toss to combine. Serve immediately or store in the refrigerator for up to two days.

Right before serving, add the desired amount of citrus vinaigrette and toss to coat thoroughly. Season with salt and pepper to taste.

Variations

Kale pomegranate salad: Swap the cranberries for pomegranate seeds, add a few almonds flakes and even add a little cheese. A soft cheese like goat’s cheese works great for this kind of salad.

Kale chickpea salad: Adding some chickpeas to your dish can enhance the flavor and also pair well with avocado.

Kale quinoa salad: A salad consisting of quinoa, avocado, walnut, and kale would be a healthy option.

Kale avocado salad: If you want to make a Mexican-style kale salad with avocado, beans, corn, and salsa, I suggest using 1/2 small avocado per serving. You could also use guacamole in place of the avocado if you prefer.

Storing the recipe

Make-ahead: If you cook the vegetables one night in advance, store them with the vinaigrette. If you don’t plan to use them right away, be sure to refrigerate them. The next day when you’re ready to enjoy your meal, warm up the dish and coat the vegetables with dressing.

Leftovers: Store the leftover salad in an airtight container and it will last up to 3 days.

Recipe tips

This Cauliflower Salad is hearty enough to serve as a vegetarian main dish, but if you want to round out your meal, it also pairs well with Focaccia Rolls, Herb Roasted Chicken Breast, Homemade Naan or Greek Turkey Burgers.

Yield: 4 portions