Cheers! Here's to a happy happy new year on it's way. I know, I know, I should probably be clinking a glass or something as I say my cheers, but instead I'm sharing a recipe for a salad with you. If you're into resolutions you're probably thinking salads are for after New Years Eve... today it's time to party! And you're right. But I was so excited about this salad, and really still have not decided what sparkling cocktail I'll be drinking this evening (if I'm even awake! 😴), so I selfishly went with my gut and skipped the obligatory post for New Year's cocktails.

You'll forgive me, right? Well, I know you will--after you crunch into this salad, at least.

Have you tried Pumpkin Seed Oil?? Oh my. I received some as a gift for Christmas (thanks, Mom!) and have been drizzling it over EVERYTHING. This rich, nutty oil is actually used as an ice cream topping in parts of Europe, but it's good on more than ice cream. With a nutty flavor and a thick pour, like molasses, it's divine on salads, too.

But I also love this salad in particular because it's crunchy, out of the ordinary, and satisfying. When I'm in a salad rut I look for alternative ways to get my veggies. Sometimes, it turns out like this: a big bowl of thinly shaved vegetables, tossed with some goodies (in this case, pomegranate perils and sunflower seeds), and served in a big mound on my plate.

Can't wait for 2016! See you all then :)

Cauliflower & Kohlrabi White Winter Salad

Paleo, Primal, Gluten-Free, Grain-Free | Caitlin Sherwood |

Cauliflower and Kohlrabi and sliced thin, and then tossed with pomegranate, parsley, and sunflower seeds in a sweet and nutty vinaigrette.

Serves: 4-6 | Total Time: 15 minutes

Ingredients:

1 head of cauliflower
2 medium sized kohlrabi
1/4 cup parsley
1/4 cup sunflower seeds
1 pomegranate
1 orange
3 tablespoons toasted pumpkin seed oil (Olive Oil will also work, but will not have as rich of a flavor)
1 teaspoon honey
Salt & Pepper

Directions:

Prep the veggies: wash the cauliflower and kohlrabi. Then, remove the leafy parts from the cauliflower, and peel the waxy skin from the kohlrabi. Chop the kohlrabi and cauliflower into pieces, small enough to fit into the mouth of your food processor. Finally, mince the parsley and peel the pomegranate, setting perils aside for later use and discarding the pith.
Fit your food processor with a mandolin slicing attachment. Feed the kohlrabi and the cauliflower through the food processor to shave them into thin slices. Transfer sliced veggies to a bowl, and toss with pomegranate perils, parsley and sunflower seeds.
Make the dressing: juice the orange into a small cup, removing any seeds. Whisk in the pumpkin seed oil, along with the honey. If the orange you used was not very sweet, you may wish to add more honey. Add a dash of pepper and a pinch or two of salt. Stir to combine.
Pour dressing over salad, and toss until well coated. Serve.

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