Roasted Tomato & Cauliflower Kale Salad

Roasted Tomato & Cauliflower Kale Salad

Serves 4 / Time 40 minutes

2 heads Lacinto kale, torn into bite size pieces
1 head cauliflower, chopped into small florets
1 pint cherry tomatoes,
2 cloves garlic, minced
4 tablespoons olive oil
1 ½ teaspoon kosher salt
Fresh ground black pepper
½ teaspoon paprika
1/3 cup pine nuts
¼ cup crumbled feta
½ lemon, juiced
Balsamic glaze, for serving

1/ Preheat oven to 350 degrees. Place cherry tomatoes in a small baking dish. Add minced garlic, ½ teaspoon salt, fresh ground black pepper & 2 tablespoons of olive oil. Mix well. Place in oven for 30 minutes.

2/ Meanwhile, chop cauliflower into small florets. Add to a parchment lined baking sheet and toss well with paprika, ½ teaspoon salt & fresh ground pepper. Bake in oven for 20 minutes. 

3/ Add torn kale pieces to a large bowl. Drizzle with 2 tablespoons of olive oil, lemon juice, ½ teaspoon of salt. Massage for 2 minutes. 

4/ Heat a saute pan over medium low heat. Add pine nuts and toast until golden brown about 5-7 minutes.

5/ Add all ingredients plus feta to a large bowl and drizzle with balsamic glaze.