With the spring season upon us and as the weather begins to warm up, we often gravitate toward lighter meal options. This Kale and Roasted Cauliflower Salad gives us a fresh, crisp, light option for an evening dish. Kale serves as an antioxidant boosting the body’s antioxidant defenses to help stop free radicals from damaging DNA that can lead to cancer. You can top this salad with a lean protein such as chicken, fish or tofu, or you can use this as a side dish to any main meal you prepare.

Servings: 4

Cauliflower Topping
1 lb. cauliflower florets
2 tbsp. extra virgin olive oil

1/4 c. lemon juice
3 tbsp. extra virgin olive oil
1 bunch kale, ribs removed, chopped
1/4 small red onion, very thinly sliced
1/3 cup crumbled feta cheese
1/3 cup golden raisins
1/3 cup pine nuts


  1. 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.
  2. In large bowl, whisk lemon juice, olive oil and 1/2 teaspoon salt. Toss kale with dressing. Let stand at least 5 minutes.
  3. To kale, add cooked cauliflower, onion, feta cheese, golden raisins and toasted pine nuts. Toss until well combined.


Credit: Good Housekeeping