Winter Roasted Cauliflower and Pomegranate Salad
Yield: 1 portion
| Ingredient | Amount |
|---|---|
| Arugula, baby | 3 ounces |
| Cauliflower, bite size pieces | 3/4 cup |
| Pomegranate seeds | 1/4 cup |
| Turkey bacon, crispy, chopped | 1 1/2 ounces |
| Red onion, crispy | 1/4 cup |
| Olive oil | 1 ounce |
| Lemon juice, fresh | 1 ounce |
| Pomegranate juice | 4 ounces |
Method:
- Roast the cauliflower in a high heat oven or grill until al dente.
- Reduce the pomegranate juice to a syrup.
- Mix all ingredients (except pomegranate reduction and crispy onions) and season with salt and pepper.
- Plate the salad and drizzle the pomegranate syrup over the salad while still warm and top with crispy onions.
- ENJOY!