Ingredients
SERVINGS: 4 Serving(s)
Salad
- ½ medium cauliflower (about 6 generous cups of bitesized florets)
- 4 carrots (about 3 generous cups of bite-sized pieces cut on the diagonal)
- ½ cup fresh orange juice (bottled works, too)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1–2 green apples (about 2 cups cut into bite-sized pieces, unpeeled)
- 1/3 cup dried cranberries
- 1/3 cup finely diced red onions (more or less to taste)
- 1/3 cup unsalted pepitas
Orange Dressing
- 4 tablespoons fresh orange juice
- Zest from one orange
- 4 tablespoons olive oil
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
Salad
Preheat oven to 400 degrees.
Toss the first five ingredients together and roast until tender (about 10–15 minutes). Allow to cool.
Cut apples and add them plus the cranberries and pepitas to the cauliflower mix. Top with Orange Dressing.
Orange Dressing
Whisk together and drizzle desired amount over vegetable mixture. Refrigerate the rest and use within a few days.
About this recipe
Note: Cut the apples just before incorporating to avoid browning.
