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.
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.