Cauliflower, Quinoa & Kale Power Salad
This plant-based power salad tastes incredible! Full of roasted cauliflower, chickpeas, softened kale leaves, protein packed quinoa, with sweet orange and pomegranate, and sprinkled with pumpkin and pepita seeds for some crunch. I’ve kept the dressing light and easy, simply using some of the juice squeezed out of the pomegranate, and a high-quality extra virgin olive oil for it’s health promoting benefits and powerful antioxidants. Perfect as a filling yet light plant-based meal that can also be made ahead for meal prep, or create for a dinner party to impress your friends or family.
You guys know from my blog and instagram that I love food as medicine, and love sharing all the incredible health benefits that whole foods can give us. This salad is packed full of yummy whole foods that provide a range of nutrients, but I wanted to spot light on one…
What I love about this salad is the addition of sweet pomegranate arils (thats what the edible seeds inside the pomegranate are called). These arils are packed with powerful plant compounds that have medicinal properties.
Health Benefits of Pomegranate:
Pomegranate arils are a great source of fiber, and the juice contains vitamin C, potassium, iron, and polyphenol antioxidants. Pomegranates actually have 3 times the antioxidant levels of green tea and red wine! Three types of polyphenols – tannins, anthocyanins, and ellagic acid – are present in particularly high levels in pomegranate juice, and have the most powerful health benefits. Scientific research has revealed many health-promoting effects of pomegranate.
Has impressive anti-inflammatory benefits that may reduce chronic inflammation that can lead to heart disease, cancer, type 2 diabetes, Alzheimer’s disease and even obesity.
May have cancer preventative effect could reduce the reoccurrence of prostate cancer.
May slow the progression of Alzheimer’s disease.
Could contribute to healthy blood pressure.
Significant antioxidant effects can prevent cell damage which may contribute to disease.
May positively affect osteoarthritis, viral infections, and dental plaque.
Certainly some great reasons to include pomegranates in your diet! Now on to this recipe and another recipe here (Turmeric Roasted Cauliflower & Pomegranate Salad with Lemon Tahini Dressing) packed with delicious pomegranate goodness.
Cauliflower Quinoa & Kale Power Salad
This plant-based power salad tastes incredible! Full of roasted cauliflower, chickpeas, softened kale leaves, protein packed quinoa, with sweet orange and pomegranate, and sprinkled with pumpkin and pepita seeds for some crunch.
Makes: 2 serves as a main or 4 as a side salad
- 1/2 cup uncooked quinoa + 1 cup water
- 1 cup tinned chickpeas
- 2 cups cauliflower, chopped into florets
- 1/2 tsp paprika
- 1 cup kale, chopped and massaged with lemon juice or apple cider vinegar
- 2 tablespoon sunflower and pumpkin seeds
- 1/2 pomegranate seeds + juice squeezed over salad
- 1 orange, peel cut off & sliced
- 2 tablespoons Cobram Estate Light Extra Virgin Olive Oil (EVOO), plus extra for roasting
- sea salt, to taste
- Preheat oven to 200 degrees Celsius and line a baking tray with baking paper.
- Chop cauliflower into small florets and spread out over baking tray. Season with salt and paprika and 2 tbls of EVOO. Bake for 20 minutes or until golden and cooked through. Once cooked, set aside to cool.
- Meanwhile, place quinoa in a saucepan with water. Bring to the boil, then reduce heat to a simmer. Simmer for 15 mins until cooked through and water has absorbed. Once cooked, fluff quinoa with a fork so it doesn’t clump together. Set aside in a bowl to cool slightly before adding to the salad.
- In a large salad bowl, assemble the quinoa, chickpeas, kale, cauliflower, orange and seeds. Gently squeeze some of the juice from the pomegranate over the salad, then remove arils (pomegranate seeds) and add to the salad. Drizzle EVOO over the salad and serve.