The Cook's Pantry Almond, Cranberry and Cauliflower Salad
- Prep
- 15
- Cooking time
- 5
- Serves
- 5
Method
1. Place all the dressing ingredients in a small bowl, whisk and set aside.
2. In a large bowl, place the grated cauliflower, black rice, lentils, quinoa, sesame seeds, walnuts, almonds, pepita seeds, cranberries, parsley and coriander. Mix well, and pour over the dressing, and toss to coat.
3. Place the salad into a serving bowl and garnish with extra parsley leaves. Enjoy
Recipe from Courtney Roulston, The Cook's Pantry
Ingredients
2 cups raw cauliflower, grated on the large side of a box grater
½ cup sweetened dried cranberries
½ cup roasted almonds, chopped
1 cup cooked red quinoa, cooled microwave pocket)
1 can lentils, drained
½ cup walnuts, chopped
½ cup pepita seeds
½ cup dried cranberries
1 cup flat leaf parsley, chopped
1 cup coriander, chopped
DRESSING:
⅓ cup Cobram Estate Robust Extra Virgin Olive Oil
Pinch sea salt
Pinch pepper
1Tb honey
1/3 cup lemon juice
