Shaved Cauliflower Brussels Sprout Salad with Dates Pears and Cashews Recipe
Servings2
Ingredients
Pickled Onions
1/2cupunfiltered apple cider vinegar
1tablespoonorganic sugar
1/2teaspoonsea salt
1red onionhalved, thinly sliced
Cauliflower Salad
2cupscauliflower floretslarger ones
2cupsbrussels sproutsbottoms trimmed and loose outer leaves removed
2cupswatercress
1pearpeeled, sliced
2tablespoonstoasted cashews
4Medjool datespitted, chopped
Dressing
1tablespoonflaxseed oil
1tablespoonhoney
1tablespoonwhite balsamic vinegar
Instructions
Pickled Onions
Mix together vinegar, salt and sugar in a small container until sugar and salt dissolve; add sliced onions and toss gently; let sit at room temperature for an hour; refrigerate if you're not using right away.
Cauliflower Salad
Thinly slice cauliflower florets and brussels sprouts using mandoline. You will have smaller pieces that break off (save these and make Roasted Cauliflower and Brussels Sprouts for another meal).
Lay watercress in bottoms of 2 individual salad bowls. Layer shaved cauliflower, brussels sprouts and pears on top. Add a few slices of pickled onion. Sprinkle with toasted cashews and chopped dates.
Whisk together Dressing ingredients. Drizzle on top of salad and serve.