Kale, Cauliflower & Butternut Salad with Rosemary-Lemon-Garlic Vinaigrette by @starinfinitefood

1h

6 servings

🎃

350 g

Butternut squash

🥦

1 head

Cauliflower

🫒

8.5 tbsp

Olive oil

🧂

1.5 tsp

Salt

🧄

0.5 tsp

Garlic powder

⚫

0.5 tsp

Pepper

🍯

4 tsp

Honey

🌼

4 tsp

Mustard

🍇

1 tbsp

Balsamic vinegar

🍋

1 tbsp

Lemon juice

🌿

1 sprig

Rosemary

🧄

2 cloves

Garlic

🍋

4

Lemon peel

💧

1 tbsp

Water

🥬

55 g

Kale

🍎

1

Apple

🧅

80 ml

Red onion

🌴

6.5

Dates

🫘

430 g

Chickpeas

🌰

120 ml

Almonds

🫒

1 tbsp

Capers

  1. Preheat

    Preheat the oven to 425.

  2. Add
    • Cauliflower
    • Butternut squash
    • Olive oil

    Add the cauliflower and squash to a sheet pan, then add the olive oil, salt, pepper and garlic powder and toss to combine.

  3. Place
    • Cauliflower
    • Butternut squash
    • Red onion

    Place the sheet pan in the oven for 35-45 minutes, tossing halfway, until the veggies are slightly browned.

  4. Add
    • Garlic
    • Rosemary
    • Lemon peel

    Add the garlic, rosemary, and lemon peel to a small dish.

  5. Heat
    • Olive oil
    • Rosemary
    • Garlic

    Heat the oil over medium heat in a saucepan until just hot enough to sizzle, then pour it over the rosemary and garlic mix and let it sit for about 5 minutes.

  6. Add
    • Olive oil
    • Salt

    Add the rest of the dressing ingredients to a mason jar, then add the infused oil.

  7. Add

    Add the cap to the mason jar, then shake well.

  8. Add
    • Kale
    • Apple
    • Red onion

    Add all the salad ingredients to a large bowl with the cauliflower and squash, add the dressing and toss.

Kale, Cauliflower & Butternut Salad with Rosemary-Lemon-Garlic Vinaigrette by @starinfinitefood

1h

6 servings

🎃

350 g

Butternut squash

🥦

1 head

Cauliflower

🫒

8.5 tbsp

Olive oil

🧂

1.5 tsp

Salt

🧄

0.5 tsp

Garlic powder

⚫

0.5 tsp

Pepper

🍯

4 tsp

Honey

🌼

4 tsp

Mustard

🍇

1 tbsp

Balsamic vinegar

🍋

1 tbsp

Lemon juice

🌿

1 sprig

Rosemary

🧄

2 cloves

Garlic

🍋

4

Lemon peel

💧

1 tbsp

Water

🥬

55 g

Kale

🍎

1

Apple

🧅

80 ml

Red onion

🌴

6.5

Dates

🫘

430 g

Chickpeas

🌰

120 ml

Almonds

🫒

1 tbsp

Capers

Preparation Steps

  1. Step 1/8

    Preheat the oven to 425.

  2. Step 2/8

    Add the cauliflower and squash to a sheet pan, then add the olive oil, salt, pepper and garlic powder and toss to combine.

    🥦Cauliflower
    🎃Butternut squash
    🫒Olive oil
    🧂Salt
    ⚫Pepper
    🧄Garlic powder
    🍳Sheet pan

  3. Step 3/8

    Place the sheet pan in the oven for 35-45 minutes, tossing halfway, until the veggies are slightly browned.

    🥦Cauliflower
    🎃Butternut squash
    🍳Sheet pan

  4. Step 4/8

    Add the garlic, rosemary, and lemon peel to a small dish.

    🧄Garlic
    🌿Rosemary
    🍋Lemon peel
    🐟Small dish

  5. Step 5/8

    Heat the oil over medium heat in a saucepan until just hot enough to sizzle, then pour it over the rosemary and garlic mix and let it sit for about 5 minutes.

    🫒Olive oil
    🌿Rosemary
    🧄Garlic
    🍲Saucepan

  6. Step 6/8

    Add the rest of the dressing ingredients to a mason jar, then add the infused oil.

    🫒Olive oil
    🧂Salt
    ⚫Pepper
    🍯Honey
    🌼Mustard
    🍇Balsamic vinegar
    🍋Lemon juice
    💧Water
    🫙Mason jar

  7. Step 7/8

    Add the cap to the mason jar, then shake well.

    🫙Mason jar

  8. Step 8/8

    Add all the salad ingredients to a large bowl with the cauliflower and squash, add the dressing and toss.

    🥬Kale
    🍎Apple
    🧅Red onion
    🌴Dates
    🫘Chickpeas
    🌰Sliced almonds
    🫒Capers
    🧂Salt
    🥦Cauliflower
    🎃Butternut squash
    🥣Large bowl
    🫙Mason jar

Composition

Ingredients

Types

Vegetables, Oils, Spices, Sweeteners, Condiments, Fruits, Herbs, Liquids, Legumes, Nuts

Ingredients

Butternut squash, Cauliflower, Olive oil, Salt, Garlic powder, Pepper, Honey, Mustard, Balsamic vinegar, Lemon juice, Rosemary, Garlic, Lemon peel, Water, Kale, Apple, Red onion, Dates, Chickpeas, Almonds, Capers

Notes

Butternut squash (chopped and peeled, 2-3 cups depending on amount), Cauliflower (small, chopped), Olive oil (for roasting, 2-3 tbsp depending on amount), Salt (for the cauliflower and squash), Pepper (for the cauliflower and squash), Rosemary (large), Water (or more), Apple (chopped), Red onion (finely chopped), Dates (pitted, chopped, 6-7 dates), Chickpeas (canned, rinsed and drained), Almonds (sliced)

Allergens

Mustard, Sulphites, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Dairy-Free, Egg-Free, soy-free

Calories

390 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 43g, Fat: 22g, Fiber: 8g, Sugars: 17g

Nutritional Information

Minerals

Potassium: 650mg, Calcium: 110mg, Iron: 2.2mg, Magnesium: 60mg, Sodium: 480mg

Vitamins

Vitamin A: 220µg, Vitamin C: 55mg, Vitamin K: 120µg, Folate: 60µg

Preparation

Time Information

Preparation

20 minutes

Cooking

40 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Sheet pan, Small dish, Saucepan, Mason jar, Large bowl, Tongs

Appliances

Oven, Stove

Type

Type

Type Of Dish

Salad, Side Dish

Occasions

Holiday gathering, Thanksgiving, Christmas

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Crunchy, Tender, Chewy

Flavors

Savory, Sweet, Citrusy, Garlicky, Tangy, Herbaceous

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

salad (assembled, undressed components) : 3-4 days (store in an airtight container,keep dressing separate until ready to serve,roasted vegetables should be fully cooled before storing), dressing (jar) : up to 1 week (store in a sealed mason jar,shake well before each use)