Curried Cauliflower Salad with Apple & Fennel

Curried Cauliflower Salad with Apple & Fennel

I first discovered this combo at a networking event, at which I spent more time taste-testing all of the appetizers than talking to people. If you know me, you’re probably thinking, “typical.”

That night, after having just a nibble of a salad with cauliflower roasted with curry powder, apple, and fennel, I went home and made my own version of the same thing — one bite was not enough! Since then, I’ve made the recipe several times, tweaking it as I go. Here’s where I ultimately landed: a roasted cauliflower salad with dice apple and thin slices of fennel, tossed with arugula and drizzled with an apple cider vinegar, curry and honey vinaigrette.

Cauliflower is one of my favorite vegetables to roast. I’m guilty of popping several of the roasted florets into my mouth right as the pan comes out of the oven, still piping hot. It’s super versatile, making it a very good base for this salad, which once dressed is FULL of flavor.

Curried Cauliflower Salad with Apple & Fennel
Curried Cauliflower Salad with Apple & Fennel

Fennel pairs well with curry vinaigrette because fennel seed is often featured in curry. Fennel bulb is brighter and fresher than fennel seed, and provides a satisfying crunch. Meanwhile, apple is sweet and tangy, a contrast to bitter arugula.

It’s not in the recipe, but occasionally I’ll add a handful of toasted walnuts or pepitas to this salad, too. Nuts go a long way in making a salad feel full!

Unlike most salads, I think of this as cold weather fare. Apples and cauliflower are delicious and easy to find well into late fall, and in the summer I’m not as motivated to turn on my oven to roast a pan of veggies. The curry vinaigrette is warming, and the whole salad goes well with roasted chicken or mahi mahi.

Curried Cauliflower Salad with Apple & Fennel

Watch the video below, or keep scrolling for the recipe!

Curried Cauliflower Salad with Apple & Fennel

Published September 22, 2016 by

Yield: 6   |    Active Time: 40 minutes



Ingredients:


For the salad:
  • 1 large head of cauliflower, cut into florets
  • 2 tablespoons olive oil
  • 2 apples, one diced and one sliced for garnish
  • 1 bulb fennel, sliced thin
  • 4 cups fresh baby arugula

  • For the dressing:
  • 2 tablespoons apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon salt
  • 1 tablespoon honey
  • 2 teaspoons curry powder
  • 1/2 teaspoons onion powder
  • 1/4 teaspoons black pepper

  • Directions:

    1. Preheat oven to 450°F.
    2. Place cauliflower on a sheet pan and drizzle with olive oil. Toss to coat. Roast in oven for 20-25 minutes, until cooked through and edges are browning. Set aside to cool.
    3. Make vinaigrette: combine all ingredients for vinaigrette in a jar and shake to combine.
    4. Assemble salad: place arugula in bowl, and top with cauliflower, apple, and fennel. Drizzle with half of vinaigrette and toss to combine. Add more vinaigrette as desired.

    Israeli Chopped Salad

    Chopped Israeli Salad

    Summer is young and I can already tell it's going to be a hot one. I'm all skirts and tank tops during the week, and headed to the mountains for cooler air on the weekend. You know that saying "cool as a cucumber?" I think I know why they say that: when it's blazing hot outside, cucumbers are the best thing for cooling you down. 

    Actually all of the flavors in this salad will cool you down: heirloom cherry tomatoes, freshly squeezed lemon juice, parsley, and crunchy radishes. 

    Israeli Chopped Salad
    Israeli Chopped Salad

    Chopped Israeli Salad

    Paleo, Gluten-Free, Grain-Free,    |       

    Fresh, cooling — just the salad you need this summer.

    Serves: 8   |    Total Time:



    Ingredients:

    • 1 cucumber
    • 1 pint of heirloom cherry tomatoes (regular cherry tomatoes will work as well)
    • 1/4 cup parsley (Change it up: minced parsley or basil also work well)
    • 5 radishes
    • 1 red bell pepper
    • 1 lemon
    • 2 tablespoons balsamic vinegar
    • 2 tablespoons extra virgin olive oil
    • Salt & pepper

    Directions:

    1. Wash the vegetables and dice into 1-centimeter pieces. Toss in a large salad bowl. Mince parsley.
    2. Drizzle with olive oil, balsamic, lemon juice. Sprinkle with salt & pepper. Toss to combine again. Serve.

    Strawberry, Feta, Argula & Walnut Salad

    Strawberry, Feta, Argula & Walnut Salad

    In my childhood home, the east side of the yard was a dedicated strawberry patch. Or at least it started that way—before the suckers started popping up everywhere in the yard. Occasionally, you'd find a strawberry growing amongst the peonies, or thriving in a crack between two pavers. That’s what strawberries do—find a home, take root, take over. It’s why I haven’t yet planted strawberries in our current home, but suddenly, with spring in the air, I’m regretting that.

    This salad is perfect for early spring days. In Colorado, you can always still count on a few more winter storms throughout spring, but for a few days, fresh salads, smoothies, and even grilled sausages have a moment to shine before a soggy pile of snow drops in.

    Strawberry, Feta, Argula & Walnut Salad
    Strawberry, Feta, Argula & Walnut Salad

    Strawberry, Feta, Argula & Walnut Salad

    Published April 28, 2016 by

    Serves: 2   |    Active Time: 10 minutes



    Ingredients:

    For the Salad:
  • 4-5 cups baby arugula
  • 1/4 cup feta crumbles
  • 5-10 strawberries, tops removed and quartered
  • 1/4 cup toasted walnut pieces
  • Freshly ground black pepper

  • For the Vinaigrette:
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons white balsamic vinegar
  • 1 teaspoon dijon
  • 1 tablespoon minced shallot
  • Pinch of salt

  • Directions:

    1. In a jar, combine all ingredients for vinaigrette. Close jar and shake to emulsify. Set aside.
    2. Place arugula in a salad bowl. Top with feta, sliced strawberries, and toasted walnuts.
    3. Drizzle vinaigrette over salad, and top with freshly cracked pepper to taste. Toss and serve immediately.

    Strawberry, Feta, Argula & Walnut Salad