Ingredients

  • 2 C wild rice, cooked and cooled
  • 1 1/2 C cabbage, shredded
  • 1 1/2 C kale, chopped
  • 2 mandarins, peeled and chopped
  • 1 cucumbers, quartered and chopped
  • 8-10 cherry tomatoes, halved
  • 1/2 C pecans
  • 1 15 oz can chickpeas, drained and rinsed
  • 2 C cauliflower, roasted
  • 1/4 tsp salt
  • black pepper, to taste
  • 2 tbsp lemon juice
  • 2 C cauliflower, florets
  • 1 tsp olive oil
  • 1 tbsp paprika
  • 1/4 tsp salt
  • 1/2 tsp garlic powder
  • 3 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 1/4 tsp salt
  • 1/2 bunch cilantro

Instructions

  1. Put all ingredients for the salad in a large bowl and mix until well incorporated. Finish with black pepper
  2. Preheat oven to 400°F (200°C) Toss cauliflower in a bowl with oil, salt, garlic and smoked paprika. Lay seasoned cauli on a sheet pan and bake for 15 mins. Pull out, flip and bake 10 more mins. Let cool then, add to salad.
  3. Add oil, vinegar and cilantro to a blender and blend until smooth then add to the bowl of salad and toss to coat.