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.
Citrus Burst Fall Salad with Cauliflower and Kale
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.
- 6–8 large fresh basil leaves, washed, rolled and cut into thin strips.
- 4–6 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
- In a glass bowl, combine all vinaigrette ingredients and whisk until thoroughly combined and set aside.
- Steam zucchini, squash, cauliflower, and broccoli for about 5 or 6 minutes, or until crisp-tender.
- Set aside to cool.
- In a large glass bowl, add torn kale and drizzle with olive oil.
- 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.
- Add cooled zucchini, squash, cauliflower, broccoli, tomatoes, basil, chopped preserved lemon and cranberries to bowl.
- Toss to combine.
- Serve immediately or store in the refrigerator, covered, for up to two days.
- Right before serving, add the desired amount of citrus vinaigrette and toss to coat thoroughly.
- Add salt and pepper to taste.
Notes
If possible, make in advance to allow the flavors to mingle.
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12 thoughts on “Citrus Burst Fall Salad with Cauliflower and Kale”
Oooooh, the cured lemons in this salad…I wish I could have some of that salad right now!
They burst with flavor.
This certainly takes salad to a whole new level. Thank you for sharing at Party In Your PJs!
Indeed it does.
What a yummy and healthy looking salad! Thanks for sharing the recipe with SYC.
hugs,
Jann
I hope that you will love it.
This sounds so delicious! I would love you to share this with Smell Good Sunday https://jaytriedandtrue.blogspot.com/2018/09/smell-good-sunday-70.html
It will be my pleasure.
That is one delicious looking salad! I’d be honored if you shared this post at our What’s for Dinner party!
http://www.lazygastronome.com/whats-for-dinner-sunday-link-up-166/
Shared. I hope that you will love it.
This looks so delicious and healthy! Thanks for sharing!
My pleasure.