Roasted Cauliflower Waldorf Salad
A classic Waldorf salad gets and update with roasted cauliflower!
For the roasted cauliflower:
For the dressing:
- 1/3 cup buttermilk
- 1 1/2 tablespoons mayonnaise
- 2 tablespoons cider vinegar
- 1/2 teaspoon Kosher salt
- 10 grinds black pepper
- 1/4 teaspoon sugar
- 2 tablespoons chopped
For the salad:
- 1 cup cooked chicken cubed, turkey or pork (about 1/4 pound)
- 1 apple diced
- 1/2 cup walnuts toasted
- 1/4 cup raisins
- 1/2 cup celery chopped
Preheat oven to 400. Toss cauliflower with salt and pepper and olive oil and spread on a rimmed baking sheet. Roast for 25 to 30 minutes or until cauliflower is browning and tender. Remove from oven and let cool.
Whisk together all the ingredients in the dressing in a large bowl. Add the cauliflower, chicken, apple, nuts, raisins and celery and toss to coat. Taste and add salt and pepper if necessary.
Serve on toasted bread, salad greens, or by itself.
Calories: 368kcal | Carbohydrates: 23g | Protein: 14g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 707mg | Potassium: 662mg | Fiber: 5g | Sugar: 8g | Vitamin A: 145IU | Vitamin C: 54.5mg | Calcium: 79mg | Iron: 1.7mg