This is a summer staple of mine that features crisp kale, “meaty” Great Northern white beans, crunchy trail mix, and a savory poppy seed dressing! It’s great to eat on a summer day and it’s also super versatile—complex enough for a standalone meal or as side dish to accompany your plate.
Makes: 2 servings
Serving size: 11⁄4 cup
Prep time: 15 minutes
Cook time: 20 minutes
INGREDIENTS
3⁄4 cup cauliflower, coarsely chopped
salt and freshly ground black pepper
2 cups kale, chopped into 1⁄2-inch (1.25cm) strips
1⁄3 cup goat cheese
1⁄2 cup Great Northern white beans
1⁄2 cup trail mix
for the dressing
1⁄2 cup vegetable oil (or light olive oil)
1⁄4 cup red wine vinegar
1⁄4 cup granulated sugar
1 tsp poppy seeds
1 tsp dried mustard
1 tsp salt
DIRECTIONS
1 Preheat the oven to 450°F (232°C).
2 Place the cauliflower on a baking pan, season with salt and pepper, and roast until golden and tender, about 20 minutes. Chop and set aside.
3 In a 16-ounce (450-gram) Mason jar, make the dressing by combining all the ingredients. Put the lid on tightly and shake the jar well.
4 In a bowl, combine the cauliflower, kale, cheese, beans, and trail mix. Drizzle the dressing over the top, tossing to coat, and serve immediately.
per serving