Taylor Farms Innovation


Easy Holiday Kale Salad With Cinnamon Roasted Cauliflower

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Cinnamon Roasted Cauliflower

Pomegranate Vinaigrette

  • 3 Tbsp pomegranate juice
  • 2 Tbsp red wine vinegar
  • 1 Tbsp honey
  • 1 tsp Dijon mustard
  • Salt and freshly ground black pepper to taste
  • ¼ cup olive oil

Easy Kale Salad

  • 1 bag Taylor Farms Spinach & Kale
  • 1 small fennel bulb, sliced paper thin
  • ½ cup pomegranate seeds
  • ½ cup toasted almonds, roughly chopped
  • ⅓ cup pickled cranberries


Roast the cauliflower

  1. Preheat the oven to 230°C and line a baking sheet with parchment paper.
  2. Place the cauliflower onto the baking sheet, drizzle with the olive oil and spices, toss to combine. Arrange in a single layer and roast for 20 minutes , flipping once until golden brown and caramelised. Remove from the oven to cool.

Prep the dressing

Combine all of the dressing ingredients in a mason jar, secure the lid on tightly and shake until emulsified and thickened. Set aside.

Assemble the salad

  1. Arrange the Taylor Farms Spinach & Kale on a large platter.
  2. Top with the shaved fennel, cinnamon roasted cauliflower, pomegranate seeds, almonds, pickled cranberries and fennel.
  3. Serve immediately 

This recipe originally appeared on Beard + Bonnet.

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