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Cranberry, Cauliflower & Cabbage Salad

by noshnosh (follow)
Easy (2864)      Dinner (2252)      Healthy (1883)      Lunch (1780)      Family (1509)      Vegetarian (1507)      Quick (1385)      Simple (966)      Kids (743)      Vegan (742)     
Bear with me, this may seem like a very 'exotic' salad, but the sweet and tart flavours paired make for lively meal.

It is also great in its ease - throw a few ingredients in the oven to roast, and simply mix them together to serve.

The colourful creation you get is well worth the experiment!



Preparation Time: 30 minutes
Makes: 4 servings

Ingredients
1 cauliflower, cut into florets
1 head red cabbage, shredded
3 tbsp extra virgin olive oil
1 tsp ground cumin
1 tsp paprika
2 tbsp garlic, crushed
1 cup blanched hazelnuts, roughly chopped
400g can chickpeas, rinsed and drained
1/2 cup dried cranberries

Method
Preheat oven to 200C.
Line a baking tray and scatter cauliflower, cabbage, oil and spices evenly across. Cook for 20 minutes or until browned.

Toss through the hazelnuts and bake for another 10 minutes, then remove from the oven.

To serve, mix the chickpeas and cranberries through the roasted vegetables and divide between 4 bowls.


Categories
#Salads
#Healthy
#Light
#Quick
#Easy
#Simple
#Lunch
#Side
#Dinner
#Family
#Kids
#Summer
#Winter
#Vegan
#Vegetarian
#Vegetables
I like this Recipe - 3
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