Cauliflower Salad with Pumpkin Vinaigrette

By Micki Brown
Serves 4

Salad Ingredients:

1 head cauliflower, large stem and leaves removed, coarsely chopped

2 large carrots, grated

½ cup dried cranberries

¼ cup sunflower kernels

Vinaigrette (recipe below)

Vinaigrette Ingredients:

½ cup extra virgin olive oil

¼ cup pureed pumpkin, canned or homemade

2 tbsp apple cider vinegar

Juice of ½ lemon

1 tsp lemon zest

1 tsp garlic, minced

¼ tsp ground cumin

½ tsp sea salt

¼ tsp black pepper


In a pint-sized mason jar, combine the ingredients for the vinaigrette and shake well (make ahead and let the flavors blend for a couple of hours). Place all of the salad ingredients together in a large bowl and toss well. Add desired amount of vinaigrette and toss/mix until the veggies are well-coated and ingredients are evenly distributed. Enjoy!