1 15-ounce can chickpeas, drained and patted dry
1 tablespoon olive oil
4 cups finely chopped kale
4 cups (1 large head) finely chopped cauliflower
2 tablespoons diced red onion
1/2 cup roasted sunflower seeds
1/2 cup dried cranberries
1 clove garlic, minced
4 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon Dijon mustard
2 teaspoons sugar
1/2 teaspoon ground black pepper

10, 1-cup servings


Pre-heat oven to 400 degrees F. Toss chickpeas with olive oil and spread on baking sheet. Roast 20 minutes, stirring once and then let cool. Combine kale, cauliflower, onion, sunflower seeds, cranberries, and cooled chickpeas in a large bowl. In a small bowl whisk together dressing ingredients until combined. Pour dressing over salad ingredients and toss to combine.

Nutritional Analysis: 
200 calories
11 g total fat
1.5 g saturated fat
0 mg cholesterol
200 mg sodium
22 g total carbohydrate
5 g fiber
9 g total sugars
1 g added sugars
6 g protein

Kale and Cauliflower Salad

Kentucky Proud Project
County Extension Agents for Family and Consumer Sciences 
University of Kentucky, Dietetics and Human Nutrition Students

January, 2020

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