Serves: 4
GF, DF, V, VG, SF
Trying to navigate choices at a holiday dinner can be challenging. Most options come loaded with sugar or processed carbohydrates. Usually, most people fill up on unhealthy appetizers before the main course arrives.
Hereās a healthier, more gut-friendly starter that provides a flavorful, unique spin on the traditionalĀ salad.
Cauliflower is a nutrient rock star: This anti-inflammatory cruciferous vegetableĀ supports proper digestive function and so much more. Arugula is a delicious leafy green with a peppery taste. Pomegranate seeds add substantial crunch, while the Dijon mustard adds a nice zing to the dressing.
Put another way: This salad spellsĀ yum.
It also supports a Happy Gut, whileĀ the flavor will earn raves at your next party or social function .Ā
Salad Ingredients
6 cups arugula
ā cup pomegranate seeds
1 head cauliflower, cut into florets
1 tsp chili powder
2 tbs avocado oil
Ā¼ cup pecans, chopped
Sea salt and pepper
Dressing Ingredients
2 tsp dijon mustard
1 tbs apple cider vinegar
2 tbs freshly squeezed orange
Ā½ cup olive oil
Sea salt and pepper
Step 1
Preheat oven to 375 degrees. On a sheet pan, spread florets, top with chili powder and drizzle with avocado oil. Roast for 20-25 minutes or until golden brown.
Step 2
In a large bowl, mix remaining salad ingredients.
Step 3
Once florets are done, allow to cool. Then add to salad. Drizzle dressing on the salad and serve.
Ā
Photo by Jennifer Schmidt on Unsplash
