Description
This salad is perfect for Meatless Monday. It is packed full of vitamins, nutrients and all kinds of other goodness!
Ingredients
- 3 Tablespoons Olive Oil, Divided
- 1 Tablespoon Yellow Curry Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- ½ teaspoons Turmeric
- ½ teaspoons Cayenne Pepper
- Salt And Black Pepper
- 1 head Cauliflower, Cut Into Bite-sized Pieces
- 5 cups Fresh Kale, Coarsely Chopped
- 1 cup Cherry Tomatoes, Cut In Half
- 6 whole Fresh Mission Figs, Cut In Half
- 1 cup Broccoli Florets, Steamed
- 1 whole Large Avocado, Peeled, Pitted And Sliced
- ¾ cups Canned Chickpeas, Drained And Rinsed
- Dressing Of Choice
- 3 Tablespoons Olive Oil, Divided
- 1 Tablespoon Yellow Curry Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- ½ teaspoons Turmeric
- ½ teaspoons Cayenne Pepper
- Salt And Black Pepper
- 1 head Cauliflower, Cut Into Bite-sized Pieces
- 5 cups Fresh Kale, Coarsely Chopped
- 1 cup Cherry Tomatoes, Cut In Half
- 6 whole Fresh Mission Figs, Cut In Half
- 1 cup Broccoli Florets, Steamed
- 1 whole Large Avocado, Peeled, Pitted And Sliced
- ¾ cups Canned Chickpeas, Drained And Rinsed
- Dressing Of Choice
Preparation
Preheat your oven to 400 F and line a large rimmed baking sheet with foil. Set aside.
In a large bowl, whisk together 2 tablespoons of the olive oil, curry powder, onion powder, garlic powder, turmeric, cayenne pepper, and a pinch of salt and black pepper. Add the cauliflower to the bowl and toss until it is fully coated. Spread the cauliflower florets onto the prepared pan in a single layer. Roast the cauliflower for 20-25 minutes or until brown. Remove from oven and set aside.
In a large saute pan over medium heat, add the remaining 1 tablespoon of olive oil. Add the kale and saute until just wilted, about 2-3 minutes. Sprinkle with salt and black pepper and remove from heat.
Assemble your salad by layering sautéed kale, curried cauliflower, cherry tomatoes, figs, steamed broccoli, avocado, and chickpeas. Drizzle your dressing of choice on top or serve on the side. Enjoy
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