Fiber-rich Wild Rice Kale Salad

RECIPE BY SARA FROM @BETTERFOODGURU

Nutrient-packed rice salad with roasted cauliflower, mandarins, pecans and kale. Each bite contains different textures and flavours that will surely be a delight to your tastebuds.

INGREDIENTS

• SALAD
• 2 cups wild rice cooked and cooled
• 1 ½ cups cabbage shredded
• 1 ½ cups kale chopped
• 2 mandarins peeled and chopped
• 2 persian cucumbers quarted and chopped small
• 8-10 cherry tomatoes halves
• ½ cup pecans
• 15 oz can chickpeas drained
• 2 cups roasted cauliflower
• ¼ tsp salt
• black pepper to taste
• 1 lemon squeezed (Use 2 lemons if using regular oil and white balsamic for dressing)
• CAULIFLOWER
• 2 cups Cauliflower Florets
• 1 tsp extra virgin olive oil
• 1 tbsp smoked paprika
• ¼ tsp salt
• ½ tsp garlic powder
• DRESSING
• 3 tbsp olive oil
• 3 tbsp balsamic vinegar
• ¼ tsp salt
• ½ bunch cilantro

METHOD

• SALAD

1. Put all ingredients in a large bowl and mix until well incorporated. Finish with black pepper

• CAULIFLOWER

1. Preheat oven to 400°F (200°C)
2. Toss cauliflower in a bowl with oil, salt, garlic and smoked paprika.
3. Lay seasoned cauli on a sheet pan and bake for 15 mins.
4. Pull out, flip and bake 10 more mins. Let cool then, add to salad.

• DRESSING

1. Add oil, vinegar and cilantro to a blender and blend until smooth then add to the bowl of salad and toss to coat.

Sara Tercero | @betterfoodguru | www.betterfoodguru.com