Roast cauliflower, kale and goat’s cheese salad

Roast cauliflower, kale and goat’s cheese salad
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min

Roast cauliflower and quinoa are used in this seasonal salad making it hearty and winter-appropriate. On the table and ready to eat in 30 minutes – the perfect midweek dinner.

Salads aren’t just for summer, take a look at our winter salad recipes featuring lots of wonderful seasonal ingredients.

Nutrition: per serving

Calories
592kcals
Fat
28.3g (7.5g saturated)
Protein
22.9g
Carbohydrates
57.3g (18.5g sugars)
Fibre
13.9g
Salt
0.6g
Calories
592kcals
Fat
28.3g (7.5g saturated)
Protein
22.9g
Carbohydrates
57.3g (18.5g sugars)
Fibre
13.9g
Salt
0.6g

Ingredients

  • 1 cauliflower with leaves cut into florets/pieces
  • 1 red onion, sliced
  • Extra-virgin olive oil to drizzle, plus 4 tbsp extra
  • 300g quinoa
  • 150g kale, roughly chopped
  • Juice and zest 1 lemon
  • Bunch fresh flatleaf parsley, roughly chopped
  • Bunch fresh coriander, roughly chopped
  • 200g pomegranate seeds
  • 100g goat’s cheese, crumble

Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Put the cauliflower florets (with the leaves) and onion on a roasting tray and drizzle with oil. Season with salt and pepper, the roast for 25 minutes until crisp and tender.
  2. Meanwhile, put the quinoa in a very large saucepan and cover generously with water. Set over a medium heat, bring up to a simmer and cook for 20 minutes until tender. Add the kale for the last 3-4 minutes. Drain and set aside
  3. In a small bowl, whisk the 4 tbsp olive oil with the lemon juice and zest, parsley and coriander, then season to taste. Put the cooked veg and quinoa into a large mixing bowl, add the pomegranate seeds and crumbled goat’s cheese, then toss together with the dressing. Serve straightaway.

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