Tender sesame roasted cauliflower and fennel come together with hearty kale in this healthy and satisfying cauliflower kale salad.
Just because its winter doesn’t mean salads aren’t in order. On the contrary, now is actually a great time to enjoy salads featuring hearty greens and winter vegetables that are brimming with all the good-for-you things you’re trying to load up on after the holidays.
But even putting New Year’s resolutions aside, we could all use a little more produce in our diets this time of year. Let’s face it, eating comfort food (and cookies) for the past month has a way of catching up to us. So when I’m feeling tired, sluggish and generally off, I know it’s time to re-boot with some healthy soups and hearty salads like this cauliflower kale salad with maple sesame dressing.
This cauliflower kale salad is the kind of salad I crave in the winter, one that’s filled with winter greens and warm roasted vegetables. The nutty sweetness of the sesame roasted cauliflower plays so nicely off the slightly bitter greens. Here’s what you’ll need:
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Cauliflower – You’ll need a head of cauliflower cut into florets.
- Fennel – Cut into wedges.
- Sesame Oil – Use toasted sesame oil.
- Olive Oil – Use your favorite extra-virgin olive oil.
- Sesame Seeds – Use either white or black sesame seeds.
- Fennel Seeds – Find fennel seeds in the spice aisle.
- Kale - Use lacinato kale or a combination of kale and chard.
- Dates - Use deglet noor dates.
- Maple Sesame Dressing – You’ll need toasted sesame oil, apple cider vinegar, maple syrup, coconut aminos (or gluten-free tamari) and extra-virgin olive oil for the maple sesame dressing.
How to Make a Roasted Cauliflower and Kale Salad:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- You’ll start by tossing the cauliflower and fennel with the toasted sesame seed and olive oil before popping them in the oven. A sprinkle of fennel and sesame seeds adds an extra layer of flavor. Roasting the cauliflower and fennel brings out their inherent sweetness and gives them a nice caramelized flavor that is irresistible. (I’d happily eat them all warm off the pan if given the chance.)
- While the vegetables do their thing in the oven, you whisk up the dressing and give the greens (I like a mix of kale and chard but you can use just kale) a good massage to soften them.
- Once the vegetables are out the oven you simply toss the greens with the rest of the dressing and top them with the warm vegetables.
And there you have it, a warm and hearty winter salad to get you back on track or get you through the winter months.
More Kale Salads:
Roasted Cauliflower Kale Salad
Tender sesame roasted cauliflower and fennel come together with hearty kale in this healthy and satisfying cauliflower kale salad.
Ingredients
For the dressing:
- ½ Tablespoon/7g toasted sesame oil
- ½ Tablespoon/7g apple cider vinegar
- 1 teaspoon/5ml maple syrup
- 2 teaspoons/10ml coconut aminos
- ¼ teaspoon fine sea salt
- ½ Tablespoon/7g extra-virgin olive oil
For the salad:
- 1 small head cauliflower, cut into florets
- 2 small fennel bulbs, quartered lengthwise and cut into ¼-in.-thick wedges
- 1 Tablespoon/ 15ml toasted sesame oil
- 1 Tablespoon/15ml extra-virgin olive oil
- ¼ teaspoon fine sea salt
- ⅛th teaspoon freshly ground black pepper
- 2 Tablespoons/ 14g white sesame seeds
- 1 teaspoon fennel seeds (optional)
- ½ a bunch of lacinato kale, thinly sliced
- ½ a bunch of chard (or more kale), thinly sliced
- 4-5 deglet noor dates, thinly sliced
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
- In a small bowl whisk together all dressing ingredients and set aside.
- Place cauliflower and fennel into a large bowl and gently toss with sesame oil, olive oil, sea salt and black pepper until well coated. Spread in a single layer in on baking sheet and sprinkle with sesame seeds and fennel seeds.
- Roast for 20-25 minutes or until cauliflower and fennel is tender and caramelized underneath and on the edges. Remove from oven and let cool on a wire rack while you prepare the salad.
- Quickly massage greens with a spoonful of the reserved dressing until silky and tender. Drizzle with half the remaining dressing and toss to combine.
- Top with warm roasted cauliflower and fennel, chopped dates and remaining dressing. Serve warm or at room temperature.
Notes
Storage:
Roasted vegetables and dressing can be made ahead of time.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Nut-Free, Paleo
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 193Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 435mgCarbohydrates: 19gFiber: 6gSugar: 11gProtein: 4g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Laura says
I love roasted vegetables on a salad and this flavor combination sounds AMAZING!
Hope says
This looks delicious and so beautifully presented! What a lovely combination!
Tessa Simpson says
my oh my does this look ever dreamy!! Roasted veggies are always the best, and the this combo.....yum!