Autumn Kale Salad with Roasted Cauliflower and Apple

Autumn Kale Salad with roasted Cauliflower and Apple

By Terry Donley Published: September 26, 2016

  • Yield: 6 Servings
  • Prep: 15 mins
  • Cook: 25 mins
  • Ready In: 40 mins



  1. Preheat oven to 425 degrees.
  2. Line a baking sheet with parchment paper. Arrange the cauliflower on the prepared baking sheet and drizzle with 2 teaspoons olive oil.
  3. Sprinkle with salt and pepper and toss. Roast for 20- 25 minutes, turning florets half way through cooking time, until tender and lightly browned.
  4. Place the kale in a large mixing bowl. Drizzle with remaining olive oil and add a pinch of salt. Rub the leaves until the kale darkens and becomes tender.
  5. In a small bowl, wisk together all the ingredients for the dressing. Add the red onions and let them soak for 10 minutes.
  6. Place the apples in a separate bowl with the lemon juice. Toss to coat.
  7. Heat a small saute pan over medium heat. When hot, add the pepitas, and toast for 2-3 minutes, shaking the pan occasionally.
  8. Time to assemble the salad. Add the roasted cauliflower, apples, toasted pepitas, raisins and half the ricotta to the bowl with the massaged kale.
  9. Add the dressing and red onions and gently toss to combine. Transfer the salad to a serving bowl or platter and top with remaining cheese.