Charred Cauliflower Salad with Baby Kale and Citrus Segments with Harissa Vinaigrette

With a burst of flavor in every bite, this anything-but-ordinary salad balances greens and cauliflower with the acidity of citrus and the heat of Harissa Vinaigrette. Alternatively, use as a marinade on fish or shellfish.

Submitted By: Vitamix

Yield:

10-12 servings

Total Time:

20 Minutes

Print:

8.5x11

Difficulty:

Intermediate

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Ingredients

8 ounces (250 g) baby kale
2 pounds (900 g) cauliflower florets, charred
2 cups (300 ml) citrus segments, grapefruit and orange
1 cup (240 ml) Harissa Vinaigrette

Directions

Place kale in a large, stainless steel bowl and toss with ¾ cup Harissa Vinaigrette. Transfer to serving bowl.
Place charred cauliflower in stainless steel bowl and toss with remaining dressing. Place the cauliflower neatly on top of the kale and finish with citrus segments.