Thinly slice the onions and place them into a heat proof container or bowl.
Add the raw sugar, apple cider vinegar, water and pepper to a pot and bring to the boil. Once the sugar has dissolved, pour the pickling liquid over the onions.
Place the container into the fridge and let the onions pickle while preparing the rest of the salad.
Roasted Cauliflower
Preheat the oven to 180°C fan.
Cut the cauliflower into bite-size florets and put them into a big bowl.(I like to use the same bowl that I serve the finished salad in.)
Add olive oil, salt, ground cumin and ground cinnamon and mix until the cauliflower is evenly coated.
Place the cauliflower onto a baking tray lined with baking paper and roast for 35 minutes at 180°C fan.
Caramelised Walnuts
Add the walnuts into a small bowl and add the orange juice and golden syrup. Mix until the walnuts are thoroughly coated.
Toast the walnuts in the oven at 180°C fan for 10 minutes. (The walnuts can be toasted at the same time the cauliflower is roasted.)
Final Touches
Add the roasted cauliflower, pickled onions and caramlised walnuts into a large salad bowl.
Slice the pear and add it to the bowl together with dried cranberries and a handful of fresh mint.
Finally add the zest of ½ orange and olive oil. Give the salad a mix and season with salt to taste. Enjoy!
Keyword cauliflower, christmas, cranberries, festive, pear, red onion, walnut
Nutrition Facts
Cauliflower, Pear and Walnut Salad
Amount Per Serving (225 g)
Calories 216Calories from Fat 137
% Daily Value*
Fat 15.2g23%
Saturated Fat 1.9g12%
Trans Fat 0.01g
Polyunsaturated Fat 5.2g
Monounsaturated Fat 7.4g
Cholesterol 0mg0%
Sodium 76.8mg3%
Potassium 306.5mg9%
Carbohydrates 19.7g7%
Fiber 5.3g22%
Sugar 12.7g14%
Protein 4.2g8%
Vitamin A 45.5IU1%
Vitamin C 64.1mg78%
Calcium 42.1mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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