Chef Marcus is planning ahead for the winter months by brainstorming some seasonal salads to rotate onto the menu. Take this Kale and Roasted Cauliflower salad, topped with some fresh apple slices and crunchy walnuts. The hearty kale will be cheaper for you to use than expensive spring mix, and your guests will appreciate the fuller flavors of the cauliflower, walnuts and apples to counterbalance the kale!
What are you serving for winter? Take a picture and tag us on Instagram and Twitter!
1750041 Sysco Imperial Fresh Cauliflower Floret Mini
5655618 Arezzio Oil Olive Canola
0475394 Juice Lemon Concentrate Plastic Bottle
1600258 Kale Baby
2393049 Cheese Gouda Smoked
0697086 Walnut Halves and Pieces
1 lb cauliflower florets
2 tablespoon extra virgin olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
¼ cup lemon juice
1 bunch kale, ribs removed
1/3 cups smoked gouda
1/3 cup Walnuts
- On a large rimmed baking sheet, toss cauliflower florets with olive oil and 1/8 teaspoon each of salt and pepper. Roast in 450°F oven for 25 minutes, or until stems are tender. Let cool.
- In a large bowl, whisk lemon juice, olive oil and 1/2 teaspoon salt to make dressing. Toss kale with dressing. Let stand at least 5 minutes.
- Add cooked cauliflower and nuts, then toss to combine.
- Plate and add sliced smoked gouda. Serve.