This holiday-worthy cauliflower salad is a unique mix of sweet, savory and delicious!
If you read my blog regularly you know I love salad! I eat it most days of the week. I hear from my clients all the time that salad making is too time consuming, but I’ve always had the knack for whipping one up for dinner, lickety split. I actually enjoy it.
That being said, I get bored, too! I go through phases, experimenting with different types of lettuce, sprouts, and microgreens because for me, a salad is all about the greens. That’s why this sliced cauliflower salad with fennel and green apple is a bit of a stretch. Come on, no greens? Is it possible to create a delicious and satisfying salad without lettuce?
Oh, yes it is! This sliced cauliflower salad is a tasty mix of flavor. It’s crunchy with a slight hint of licorice from the fennel. The green apple brings a little sweet and the pomegranate adds a shot of antioxidants (plus a gorgeous color!). The roasted pistachios add a salty bite, but you could certainly use walnuts, almonds or even pine nuts. I tossed it all together with a sweet and tangy maple and miso vinaigrette!
Because of it’s holiday-inspired colors, I think it would be the perfect side salad for Thanksgiving or a New Year’s Eve bash.
[Tweet “This raw cauliflower and fennel salad is the perfect holiday side. As pretty as it is delicious! “]
Sliced Cauliflower Salad with Green Apple and Fennel
- 1 head cauliflower
- 1-2 bulbs fennel
- 1 pomegranate
- 1 granny smith apple
- 1 handful flat leaf parsley chopped
- 1/2 cup pistachios shelled
- 1 tsp miso paste
- 1/2 lemon juiced
- 1 tsp maple syrup
- 2 tbsp white balsamic vinegar
- pinch sea salt
- 3 tbsp extra virgin olive oil
- Using a mandoline, thinly slice the cauliflower, apple and fennel bulbs, using the v-blade. I use rubber gloves when doing this to ensure I don't slice off my fingers. Place in large bowl. The cauliflower will fall apart while you're slicing it, that's okay (I roasted these leftover pieces for dinner).
- Chop the parsley and throw into bowl.
- Slice the pomegranate in half and place in a bowl of cold water. While pom is emersed, remove the seeds right into the water. Pour the water and the seeds into a colander. Toss seeds into the salad.
- To make the vinaigrette, whisk the lemon and the miso paste first until miso dissolves, then add the vinegar, maple syrup, salt and oil. Whisk until well combined.
- Toss salad with dressing. Serve topped with pistachios.