Warm Pomegranate Salad with Roasted Hazelnuts
This warm and flavourful salad recipe is as delicious as it is surprising! The Sweet and juicy pop of the pomegranate seeds balance perfectly with the roasted flavours of the hazelnuts and cauliflower. Topped with some slices of creamy ripe avocado, once you try it, you'll see just how satisfying a warm salad can be.
Ingredients
Salad
- 1 large cauliflower head torn or chopped into florets
- 2/3 cup Hazelnuts skin on
- 2 tbsp olive oil extra virgin
- 1/2 cup fresh pomegranate seeds
- 1 cup fresh parsley chopped
- 1/2 tsp salt
- 1/2 tsp ground black pepper
Dressing
- 1/3 tsp ground cinnamon
- 1/3 tsp ground allspice
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1/4 tsp salt
- 1/4 tsp ground black pepper
Instructions
- Preheat the oven to 180°C.
- Toss the cauliflower with the oil, salt and pepper, and roast in the oven for 25 minutes.
- Whilst waiting, mix together the ingredients for the dressing in a seperate bowl.
- For the final 5 minutes of the cauliflower's roasting time, add the hazelnuts to tray to roast them.
- Remove cauliflower and hazelnuts and let cool slightly.
- Crush the hazelnuts with a mortar, or roughly chop with a knife.
- Add the hazelnuts and parsley to the dressing, and mix to combine.
- To a large serving bowl, add the cauliflower, hazelnuts and dressing, and finally the pomegranate seeds.
- Toss together and serve whilst still warm.
Notes
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