I really really enjoy eating from the salad bar at Whole Foods – in fact, there have been many nights that I’ve “gone to dinner” there. Often times, I’d rather eat that salad bar versus going to a restaurant. I remember one time my mom was visiting me in Chicago shortly after the Whole Foods in Lincoln Park opened up. I took her there to show it off as if it were a Chicago Landmark.”Look at the wine bar!! oohhh ahhhh” “Look at the salad bar!! ooooooohh ahhhhhh” “Look at the make-your-own-trail-mix-station!!!!” She’s all like “mmmhmmm….”
Anyway, the point is: I LOVE me some Whole Foods. Sometimes I make the MOST PERFECT salad combinations there and I get pissed at myself if I don’t remember what it was, when it’s THAT good I want to duplicate it, and/or share it with someone else who could totally appreciate it.On one of my recent visits, I made one of those MOST PERFECT salad combinations and DID remember all of the ingredients and now I’m sharing it with someone (you) who can appreciate it.
This salad is not complicated to make, but does require the round-up of a few ingredients. AND it requires you to curry some cauliflower, which is best to do about 1 hour before you are serving the salad.
- 4 cups kale, de-stemmed and chopped
- ¾ cup cauliflower, chopped
- ½ cup broccoli, chopped
- ¼ cup red onion, chopped
- ¼ cup quinoa, cooked
- ¼ cup red bell pepper, chopped
- ½ an avocado, chopped
- ¼ cup dried cranberries
- 2 tablespoons coconut oil
- 1 tablespoon curry powder
- 3-4 tablespoons balsamic vinaigrette
- 3-4 tablespoons olive oil
- pinch of sea salt and pepper
- Preheat your oven to 450 degrees.
- On a small baking sheet, toss the cauliflower florets with the coconut oil, curry powder, salt, and pepper.
- Roast in the oven for approximately 25-30 minutes until they are softened and slightly brown, stirring every few minutes.
- After removing the cauliflower from the oven, allow them to cool for at least 15-20 minutes before tossing them with all of the other veggies to create the salad.
- Dress the salad with olive oil and balsamic vinaigrette to taste. Sprinkle the salad with a pinch of curry powder, if your heart desires.
- Toss and serve.