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:
  1. Roast the cauliflower in a high heat oven or grill until al dente.
  2. Reduce the pomegranate juice to a syrup.
  3. Mix all ingredients (except pomegranate reduction and crispy onions) and season with salt and pepper.
  4. Plate the salad and drizzle the pomegranate syrup over the salad while still warm and top with crispy onions.
  5. ENJOY!