This salad is the type of dish that is usually an accompaniment to a meal, and can be served that way or eaten as dessert. It is easy to make and I often make it for “bring a plate” events. It is wonderful garnished with pomegranate seeds and pistachio slivers. If you don’t have pomegranate seeds, soft dried cranberries or barberries are also very good, or drizzle with a little pomegranate molasses. Add a little sugar if you are serving it for dessert.
Salads adjust to the season. As Autumn slowly slips past, fruits change – apples arrive, pomegranates too, some pears. Summer fruits are all gone now, but some melons remain. And how wonderful that all of these are great in salads.
Today we pair grapes and apples for a sweet crunchy salad that is delightful with an Autumn meal.
A perfect wintery cauliflower salad
A lazy Sunday Lunch with my Father included this great Wintery salad with roasted cauliflower. Easy to make, this Ottolenghi salad can be partly prepared earlier, to mix and serve at the table. It is from Ottolenghi’s book Plenty.
You might like other Cauliflower recipes – Cauliflower Roasted in Olive Oil, Cauliflower Shawarma, Roasted Cauliflower Salad with Hazelnuts and Pomegranate, Crispy Cauliflower with Tahini Dressing, Pasta with a Cauliflower Sauce, A Plate of Cauliflower, and Cauliflower Slow Cooked in Oil with Lime and Spices.
Make these in the oven or on the BBQ, they are delicious!
A BBQ is tremendous, even in winter, even in the cold. We use it more than in non-summer months than in the heat.
If you haven’t see it already, take a look at Part 1 of this BBQ series to see Grilled Fennel with Lemon and Parmesan and Grilled Broccoli with Preserved Lemon and Part 2 of this BBQ Series to see Roasted Carrots with Pomegranate Molasses, Melty Cheese and Baked Bananas. You can also browse the complete BBQ Series of recipes, including Baked Garlicky Eggplant, Baked Apricots, and Hot Tomato Salad. Find inspiration in our Winter recipes here and here.