Kale, Cauliflower & Butternut Salad
Serves 620 mins prep45 mins cook
A delicious holiday salad made with fresh kale, roasted cauliflower and butternut squash, topped with a flavorful rosemary-lemon-garlic vinaigrette. This salad is perfect as a side dish and combines various textures and flavors, making it a festive addition to your meal.
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What you need
Instructions
1: Preheat the oven to 425°F. Roast the cauliflower and butternut squash: Add them to a sheet pan, then add the olive oil, salt, pepper, and garlic powder. Toss to combine and roast for 35-45 minutes, tossing halfway. 2: Make the dressing: Add garlic, rosemary, and lemon peel to a small dish. Heat oil over medium heat in a saucepan until it sizzles, then pour over the rosemary and garlic mix. Let sit for 5 minutes. Add the rest of the ingredients to a mason jar, including the infused oil, and shake well. 3: Make the salad: In a large bowl, combine all ingredients with the roasted cauliflower and butternut squash, add the dressing, and toss.View original recipe