Holiday16: Festive Fireside Salad

  • Chef: Roxanne Chan
  • Ready in: 30 minutes
  • Serves: 3-4
  • Complexity: very easy
Holiday16: Festive Fireside Salad


  • 2 cups grated cauliflower florets
  • 2 cups chopped baby kale
  • 2 cups grated cooked beets
  • 2 cups grated apple
  • 1 cup shredded Rumiano Organic Sharp Cheddar Cheese
  • 2 Tbsp pumpkin seeds
  • 2 Tbsp dried cranberries
  • 2 Tbsp snipped parsley
  • 2 Tbsp snipped mint
  • 1 green onion, minced
  • 2 Tbsp olive oil
  • 2 Tbsp frozen apple juice concentrate, thawed
  • 2 Tbsp apple cider vinegar
  • 1/4 tsp apple pie spice
  • 1/4 tsp salt
  • 1/4 tsp red pepper flakes


On a large platter or 4 individual plates arrange the cauliflower, kale, beets and apple in rows side by side. In a small bowl mix together the cheese, pumpkin seeds, cranberries, mint, parsley and green onion till well combined Stir together the oil, vinegar, juice, spice, salt and pepper flakes in a small bowl till well mixed. Toss 1 Tbsp of the dressing with the cheese mixture. Drizzle the rest of the dressing over the arranged salad, then spoon the cheese topping between the rows.

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americanhumane 2016