Earthy Cauliflower Pomegranate Couscous Salad

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Salad Recipes

Earthy Cauliflower Pomegranate Salad

187 Reviews

★★★★★ 4.5/5

When spring knocks on the door, the rain decreases, and there is a smell of spring blossoms, I feel like eating something that will remind me of our connection to the earth, and what is better than making a vegan salad of fresh cauliflower and topping it with dried cranberries or pomegranate seeds. The green leaves give the Salad its freshness, and the nuts give me the crunch we love so much in the mouth.

Let’s make it in less than 10 minutes. The only skill you will need for this Cauliflower Pomegranate Salad is your chopping skill.

It can serve as a great lunch, dinner, or even a mid-afternoon meal, as the Salad gets its sweet flavor from dried cranberries or pomegranate seeds.

Nutrition Facts

Per Serving: 144 calories; fat 7.5g; Fiber 3g; carbohydrates 14.6g; protein 6.3g

Descriptions

Combining raw cauliflower, pomegranate, and leafy greens in a salad can create a tasty and nutritionally dense dish that provides various health benefits. This cauliflower pomegranate salad’s diverse mix of antioxidants, vitamins, minerals, and fiber contributes to overall well-being. Combining flavors and textures can make your salad more interesting and enjoyable.

Directions

Step 1

Blend the cauliflower in a food processor until the texture resembles couscous or small crumbs.

Step 2

Chop the onion and herbs, and add to a bowl.

Step 3

Add pomegranate seeds to your salad bowl.

Step 4

Add the nuts and edamame beans.

Step 5

Now, gently mix all the ingredients.

Step 6

Mix all the ingredients of the dressing and add to the salad.

Step 7

Season with some salt and pepper.

Enjoy!

Note's

You can toast your almonds in a pan on low heat and stir for 3-4 minutes until they become golden and crunchy. Set aside to cool and chop them coarsely.
You can add some feta cheese for a saltier flavor.

Ingredients

One head cauliflower
1 cup pomegranate seeds or dried cranberries
2/3 cup almonds or cashews nuts
One large handful of fresh mint leaves
One large handful of parsley or coriander
Four stalks of green onion
2/3 cup edamame beans
1/2 red onion

Dressing

3 tbsp extra virgin olive oil
2 tbsp White wine vinegar
1/2 lemon juice and zest
2 tbsp honey or maple syrup
1/4 cup water
1 tsp sea salt
black pepper to taste

Salad Recipes