Citrus Burst Fall Salad with Cauliflower and Kale

Citrus Burst Fall Salad with Cauliflower and Kale is perfect in the Fall as both the Cauliflower and Kale reach their peak seasons. This delicious Fall Salad is elevated from bland to grand due to the addition of the salt-cured lemon slices.

Citrus Burst Fall Salad with Cauliflower and Kale.

It is a perfect Fall recipe as both the Cauliflower and Kale reach their peak seasons.

 

This delicious Fall Salad is elevated from bland to grand due to the addition of the salt-cured lemon slices. Click To Tweet

 

The lemons are easy to make by pressing fresh lemon slices between 2 Himalayan salt blocks. Allow 2 days for the salt blocks to work their magic and you will be rewarded with a very tasty treat you’ll reach for again and again.

 

Learn more preserving your own lemons HERE.

 

 

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Citrus Burst Fall Salad with Cauliflower and Kale is perfect in the Fall as both the Cauliflower and Kale reach their peak seasons. This delicious Fall Salad is elevated from bland to grand due to the addition of the salt-cured lemon slices.

Citrus Burst Fall Salad with Cauliflower and Kale

  • Author: Dr. Elise Ho

Description

The bright, briny flavor of the preserved lemon adds a fresh burst of flavor to an otherwise sedate dish.


Scale

Ingredients

Salad:

  • 1 small yellow squash, washed, cut in half and uniformly sliced.
  • 2 small zucchini, washed, cut in half and uniformly sliced.
  • 1 head cauliflower, washed and trimmed, florets only.
  • 1 head broccoli, washed and trimmed, florets only.
  • 6 kale leaves, stems and ribs removed, washed and torn into bite-sized pieces.
  • 3 T. olive oil.
  • 12 tomatoes, washed and cut into bite-size pieces.
  • 68 large fresh basil leaves, washed, rolled and cut into thin strips.
  • 46 salt-cured organic lemon slices, very finely chopped including rinds.
  • ¼ cup dried cranberries [optional].

Vinaigrette:

  • ¼ cup extra virgin olive oil.
  • 2 T. rice vinegar.
  • 1 T. fresh lemon juice.
  • 1 t. lemon zest.
  • 2 t. honey.
  • 2 t. Dijon mustard.
  • Kosher salt and cracked black pepper, to taste.

Instructions

  1. In a glass bowl, combine all vinaigrette ingredients and whisk until thoroughly combined and set aside.
  2. Steam zucchini, squash, cauliflower, and broccoli for about 5 or 6 minutes, or until crisp-tender.
  3. Set aside to cool.
  4. In a large glass bowl, add torn kale and drizzle with olive oil.
  5. With your fingers, massage each piece of kale with your fingers until the olive oil is worked into the leaf. This will soften the kale and improve its taste.
  6. Add cooled zucchini, squash, cauliflower, broccoli, tomatoes, basil, chopped preserved lemon and cranberries to bowl.
  7. Toss to combine.
  8. Serve immediately or store in the refrigerator, covered, for up to two days.
  9. Right before serving, add the desired amount of citrus vinaigrette and toss to coat thoroughly.
  10. Add salt and pepper to taste.

Notes

If possible, make in advance to allow the flavors to mingle.

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About The Author

Dr. Elise Ho

Dr. Elise Ho

Dr. Elise Ho is a Natural Health Specialist, CBD Entrepreneur, and Life Skills Counselor.

Dr. Ho offers 30 years of experience and holds multiple certifications and degrees including a Ph.D. in Natural Health and a doctoral degree in Naturopathic Psychology.

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