Baby kale and roasted cauliflower are drizzled with a creamy tahini dressing and sprinkled with pomegranate seeds for a beautiful winter salad!
I have quite a fondness for roasted cauliflower.
I can easily eat the whole pan. (OK, I did eat the whole pan here. All of it. Don't judge.)
And while I'm happy to have it all on its own, sometimes I round it out as a side dish by serving it over a bed of baby kale, drizzled with a delicious tahini dressing - that takes just minutes to throw together - and sprinkled all over with pomegranate seeds.
All together, this is some winter salad loveliness, my friends.
So many gorgeous flavors and textures.
Soft, but sturdy baby kale leaves, tender roasted cauliflower with crunchy bits all around the outside, all studded with small, sweet pomegranate seeds and a generous drizzle of a lemony tahini vinaigrette.
Yup, this kale and roasted cauliflower salad is impressive but oh so easy.
The pomegranate seeds here are like little jewels, bringing some sparkle and dazzle to the salad. They add lightness and sweetness and contrast so well with the creamy, rich tahini dressing.
Sprinkle on as may as you like.
You can buy them in containers as seeds, but that's pretty expensive.
I buy the actual pomegranate - still not cheap but they go on sale throughout the winter - and then remove the seeds myself.
If you've never done it, it's really easy and actually pretty fun.
How to seed a pomegranate:
- Squish the outside of the pomegranate all over a bit to get the seeds on the inside to loosen up. Next, use a knife to make a ½-inch deep cut around the middle of the pomegranate all the way around. Then pry apart the two sides.
- Once it's opened, work with each half, holding it upside over a bowl and banging on the outside of the pomegranate with a wooden spoon. Keep banging all around and over the top of it until most of the seeds have come falling out. This is the fun part. Bang, bang, bang. Whack, whack, whack. (No, I'm not stressed. Why do you ask?)
- If some of the white flesh part of the fruit comes out too, don't worry, just pick it out and discard it. I like to rinse the seeds in cold water after I'm done, and then dry them really well and store them in the fridge.
Pomegranate seeds are great to add to salads and I even like them sprinkled over my Greek yogurt in the morning.
They'd be delicious in a pomegranate martini or some champagne, too. Just sayin'.
Also, you can store extra pomegranate seeds in the freezer so you don't waste any.
But first, sprinkle them all over this delicious kale and roasted cauliflower salad and be prepared to devour it.
Enjoy!
XO,
Kathryn
P.S. You might also like this winter kale salad with pomegranates and feta cheese.
Baby Kale and Roasted Cauliflower Salad
Ingredients
For the salad:
- 1 large head of cauliflower, washed and cut into small florets
- 1 tablespoon olive oil
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon red pepper flakes (optional)
- 8 oz. raw baby kale (or a mix of baby kale, spinach and chard)
- ½ cup pomegranate seeds
For the creamy tahini dressing:
- ¼ cup tahini (see notes)
- 3 tablespoons lemon juice (from about one lemon)
- 2 cloves garlic, minced
- 1 teaspoon maple syrup
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Hot water, as needed to get it to the right consistency (see notes)
Instructions
- Preheat the oven to 400. Line a baking sheet with parchment paper for easy clean up.
- Mix the cauliflower florets with olive oil, salt, pepper, garlic powder and red pepper flakes, if using. Spread in an even layer on the baking sheet and roast at 400 for 30-35 minutes, stirring once.
- Meanwhile, make the dressing. Add all of the ingredients to a small jar, cover and shake well to combine. Add splashes of hot water, about a teaspoon at a time, as needed, to thin the dressing out and get it to your desired consistency.
- To plate the salad, spread the baby kale out onto a serving plate or individual plates. Top with the warm roasted cauliflower and drizzle all over with the dressing. Sprinkle with pomegranate seeds (about 2-3 tablespoons per person) and serve!
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Cheyanne @ No Spoon Necessary says
Totally not judging you for eating a pan of roasted cauliflower, that stuff is craaaazy addicting! LOVE this salad, girlfriend, but I feel like you already knew I was going to say that. The kale and pomegranate arils in here are divine, but that dressing totally takes the cake... errr salad? Definitely making this soon! Cheers, doll! xo
Kathryn says
I'm so glad you get me 😉
karrie@TastyEverAfter says
This salad is perfect! Creamy tahini dressing? Yes please, and a whole gallon jug of it so I can pour it all over everything 🙂 I'm with you on roasted cauliflower because I've eaten almost a full head of it on my own.
Kathryn says
Glad to know I'm not alone, Karrie 😉 And yes- you will want to put this dressing on everything! XO
Nancy |Plus Ate Six says
I have separate pinterest boards for pomegranate, tahini and cauliflower 🙂 You should rename this in my honour don't you think?
P.S. I didn't know you could freeze pomegranate seeds - that's made my day.
Kathryn says
This will forever heretofore be known as Nancy's perfect salad. Love that you are loving on all these ingredients! And happy I could pass along that tip 🙂
Kate @ Framed Cooks says
This is SO pretty, and I love all the wonderful flavors - I never would have thought to pair pomegranate and cauliflower but of course it makes total delicious sense!
Kathryn says
Thanks Kate! They really do work so well together!
Mahy says
I just made this Kathryn and absolutely loved it! It feels like a "treat" salad!! Thanks for sharing!!
Kathryn says
I'm so happy to hear that, Mahy! It really does feel like such a treat 🙂 Glad you enjoyed it!
simonacallas says
I am searching for healthy recipes - I really need them, for balancing my sweet tooth 🙂 - and this one is perfect! I didn't know what is baby kale, I had to google it 🙂 I suppose I can replace it with lettuce or baby spinach. As for pomegranates, they are quite cheap here although they are brought from far away. Thank you so much, Kathryn, for this lovely idea! ❤❤❤
Kathryn says
Yes, you could definitely substitute some spinach for the baby kale - it's an easy swap. And I LOVE pomegranates and am jealous that you can get them so cheap - stock up for me! And hope you enjoy this salad!
Lisa @ Chocolate Meets Strawberry says
Wow, this looks amazing Kathryn! Those pomegranate seeds really just take this to the next level. Unfortunately pomegranates are pretty expensive here in Australia and not widely available, as they're all imported from the US, but I am keen to make your delicious roasted cauliflower by itself! If you ate the whole pan, it really must be good 😛 I can see it going really well with some grilled salmon and a simple green salad fora healthy, low-carb dinner. DROOLING!
Kathryn says
Thanks Lisa! I do usually wait to buy pomegranates on sale, even here in the US, because they can definitely get pricey. But yes, the roasted cauliflower is amazing by itself and would be so lovely with some salmon and salad for dinner!
Sonal says
This is a fabulous salad Kathryn! Nutritious and gorgeous looking. Filled with fiber, anti oxidants and jut yumm... I am glad to have come across your blog via throwback Thursdays :). Will look for more good salad recipes. I especially loved your fab sauce!!
Sonal
Kathryn says
Thanks so much Sonal! I love a nice big salad! And that sauce definitely sends it over the top!
Sonal says
Hey BTW, I am at simplyvegetarian777.com :).
Couldn't find a follow button..
Sonal
Quinn Caudill says
What a great looking salad. I love pomegranates. Thanks for sharing with us at Throwback Thursday.
Kathryn says
Thanks Quinn! I love pomegranates too - have been trying to get my fill this winter!
Cathy says
I'm always looking for another delicious salad. Can't wait to try!
Kathryn says
Me too! I hope you like it Cathy!
Alli @ Tornadough Alli says
What a great reipe Kathryn! I've never had any of these together so I'm intrigued! Need to try! This will be featured as tonight's Most Clicked at Throwback Thursday!
Kathryn says
Thanks Alli! It's a wonderful combination - so healthy but so filling!
Michelle | A Dish of Daily Life says
That sounds really delicious! My family loves roasted cauliflower and kale...I can't wait to try this!
Kathryn says
Thanks Michelle! It's such a light and healthy - but hearty and filling - salad! We love the dressing on it 🙂
Barrie says
I do the same with roasted cauliflower! I love it- and use the bagged frozen and it is still delicious! I a pinning for your tanini dressing- that looks yum!
Kathryn says
It's the best, isn't it? And you will love this dressing - really amps it up! Also, really good to know that frozen cauliflower roasts up the same way - thanks!
Frugal Hausfrau says
This salad looks so amazing (and I agree about that roasted cauliflower) and i can't wait to try that dressing! It sounds like unique and tasty, creamy concoction! I'm so glad you brought it to Throwback Thursday #24 and we were so happy to feature it!
Mollie
Julie @ Running in a Skirt says
This looks delicious! I've also been known to eat an entire pan of roasted cauliflower 🙂
Kathryn says
Thanks Julie! And glad to know I'm not alone! 🙂