Description
This chopped kale salad with roasted cauliflower and chickpeas is a hearty and satisfying salad with the perfect blend of textures and flavors. Made with a base of chopped kale and thinly sliced fennel that are massaged until tender, caramelized cauliflower and chickpeas, creamy avocado, crunchy pumpkin seeds, fragrant dill, and a bright vinaigrette. It’s the perfect salad for the colder months or the in-between seasons! Recipe is gluten free, dairy free, and vegan.
Ingredients
For the salad
- 1 medium head cauliflower, cut into florets
- 1 15 ounce can of chickpeas, drained and rinsed
- 3 tablespoons olive oil
- 3/4 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1 head of kale, large stems removed and chopped into bite sized pieces
- 1 small fennel bulb, cut in half, core removed, and sliced very thin
- 1/4 cup pumpkin seeds
- 4–5 green onions, white and light green parts thinly sliced
- 2 tablespoons chopped fresh dill or parsley
- 1 small avocado, diced
For the dressing
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon cumin
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper
Instructions
- Roast cauliflower and chickpeas. Preheat the oven to 425 degrees. Place drained chickpeas on a paper towel lined plate or cutting board and pat dry with more paper towels – the less moisture on the chickpeas the crispier they’ll get! Add cauliflower florets and chickpeas to a large sheet pan with 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, and 1/4 teaspoon cumin. Drizzle with 3 tablespoons of olive oil and toss to combine until spices look mostly evenly distributed. Position cauliflower florets flat side down for the best caramelization. Transfer to the oven to roast for 20-25 minutes, until chickpeas are crispy, and cauliflower is tender and nicely caramelized. Once done, remove from the oven and set aside to cool slightly.
- While cauliflower and chickpeas are roasting make the dressing. In a medium bowl whisk together 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon red wine vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1/4 teaspoon cumin, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Set aside.
- Massage kale and fennel. Add chopped kale and thinly sliced fennel to a large bowl and drizzle with 3-4 tablespoons of the dressing. Use your hands to massage until tender and decreased in volume. Transfer to a serving bowl or platter.
- Assemble the salad. When cauliflower and chickpeas are still warm but not hot, spoon them over the top of the kale and fennel. Top with pumpkin seeds, green onions, avocado, and fresh herbs. Drizzle with another 1-2 tablespoons of dressing and serve!
Notes
Because of the hearty nature of kale and the other veggies included in this recipe, it will technically keep for a day or two in the refrigerator. That being said, I think that it really eats at it’s peak when it’s enjoyed right after being prepared. That way you get to enjoy the contrasting textures and temperatures when they’re just perfect.
To make this into a hearty meal it’s delicious topped with sliced Baked Chicken Breast!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasted
- Cuisine: American