During the shift from summer to fall, we start to incorporate foods with more density, complexity and nutrition into our diets as we prepare our bodies for winter. This complex vegetable-based salad was created with a friend as we prepared for a birthday celebration. The result was warm, comforting and made me feel grounded as I approach the slower, cooler autumnal days.
This complex salad tosses together fall vegetables like cauliflower and fennel with mellow leeks. Roasting the vegetables deepens their flavor, while crunchy black walnuts, protein-packed quinoa and bright pomegranate seeds add heft and color to the salad. It’s coated in a simple, tangy dressing made with tart pomegranate molasses, honey and lemon juice and studded with that most quintessential fall spice, sage.
Caramelized Fennel, Leek and Cauliflower Salad 6 servings
1 large cauliflower, cut into large florets
½ cup olive oil, divided
1 tsp. red pepper flakes
1½ tsp. sea salt, divided
Freshly ground black pepper to taste
¼ cup apple cider vinegar, divided
2 large leeks, trimmed and cut into 1-to-2-inch pieces
2 large fennel bulbs, sliced into 1-inch pieces
2 Tbsp. pomegranate molasses
2 tsp. honey
Juice of 1 lemon
1 tsp. cinnamon
1 garlic clove, minced
2 cups cooked quinoa
1/3 cup black walnut pieces
½ cup pomegranate seeds
3 Tbsp. chopped fresh sage
• Preheat the oven to 425 degrees.
• In a large mixing bowl, toss the cauliflower with 2 tablespoons of olive oil, 2 tablespoons of apple cider vinegar, the red pepper flakes, ½ teaspoon sea salt and black pepper to taste. Spread the cauliflower onto a baking sheet in a single layer.
• In the same bowl, toss the leeks, fennel, 2 Tbsp. olive oil, 2 Tbsp. apple cider vinegar, ½ teaspoon sea salt and black pepper to taste. Spread the leeks and fennel onto a second baking sheet in a single layer. Roast the two trays of vegetables 30 to 45 minutes, tossing occasionally until caramelized.
• Meanwhile, whisk together the remaining ½ cup olive oil, pomegranate molasses, honey, lemon juice, cinnamon and garlic together in a small bowl. Set aside.
• Toss the roasted vegetables, cooked quinoa, black walnuts, pomegranate seeds and sage together in a large mixing bowl. Toss with salad dressing to taste and serve.
Jill Duncan is the owner of Wellness by Jill and follows a gluten-free diet.
This article appears in September 2014.