Kale Cauliflower Salad with Orange
Massaged kale tossed with roasted cauliflower, sweet orange segments, red onion, and toasted almonds in a sharp red wine vinaigrette.
Bitter kale and roasted cauliflower need something bright to balance them, and orange segments do that better than a squeeze of lemon. Toasting the almonds first adds a little more depth before they go into the bowl. Serve this while the cauliflower is still a little warm for the best contrast against the kale.
Ingredients
Method
Tap a number to mark a step doneCut the cauliflower into small florets, toss with olive oil and salt, and spread on a sheet pan.
Roast the cauliflower at 425F for 18 to 20 minutes, turning once, until browned at the edges and tender.
Toast the almonds in a dry skillet over medium heat for 3 minutes, stirring often, until golden, then roughly chop.
Strip the kale from its stems, slice into thin ribbons, and massage with a little olive oil and salt until softened.
Cut the peel and pith away from the orange, then slice between the membranes to release whole segments.
Whisk together the olive oil, red wine vinegar, and dijon mustard in a small bowl to make the dressing.
Toss the massaged kale with the dressing, then top with the roasted cauliflower, orange segments, sliced red onion, and toasted almonds.
Serve right away while the cauliflower still holds some warmth against the cool orange segments.
Kitchen note
Cut the orange segments over the bowl to catch the juice; a spoonful stirred into the dressing adds sweetness without extra sugar.
