Cauliflower Salad w/ Cranberry Vinaigrette

Cauliflower Salad w/ Cranberry Vinaigrette

Cauliflower Salad w/ Cranberry Vinaigrette
  • Prep Time

    45 minutes
  • Serving Size

    4 servings


  • Salad:
  • White cauliflower1 head
  • Purple cauliflower1 head
  • Red grapes1/2 cup
  • Arugula3 cups
  • Scallions2-3 tablespoons
  • Pecans1/3 cup
  • Red onion1/3 cup
  • Craisins® Original Dried Cranberries1/2 cup
  • Vinaigrette:
  • Honey1 teaspoon
  • Red wine vinegar2 tablespoons
  • Lemon juice1 tablespoon
  • Craisins® Original Dried Cranberries1/3 cup
  • Salt & pepper1/8 teaspoon
  • Olive oil1/3 cup
  • Craisins® Original Dried Cranberries front image.

    Featured Product

    Craisins® Original Dried Cranberries


Wash and then trim the main stem of the cauliflower. Pull or cut individual florets off and thinly slice with a mandolin (carefully using the guard), or alternatively cut very thin with a knife. Add remaining ingredients and cauliflower slices to a large bowl, set aside. For the vinaigrette, add all the ingredients except the oil to a small food processor or small blender and blend until combined. With the blender on low speed slowly stream in the oil to combine Pour vinaigrette over salad and mix well to coat the ingredients. Serve immediately or store in the fridge for later if prepping ahead of time. Note: Vinaigrette can be doubled and saved in a plastic or glass jar in the fridge for later use