Greenleaf Gourmet Chopshop has created this fresh, lively salad that pairs pomegranate with cauliflower! Vegetarians can leave out the turkey bacon, or choose to use Smart Bacon instead.

Winter Roasted Cauliflower and Pomegranate Salad


3 oz baby arugula
¾ cup cauliflower, bite size pieces
¼ cup pomegranate seeds
1.5 oz turkey bacon (approximately 3 slices), chopped
¼ cup red onion, thinly sliced
1 tbsp olive oil
1 oz fresh lemon juice
4 oz pomegranate juice


1. Add a pinch of olive oil, and salt and pepper to the cauliflower. Then roast the cauliflower in a 450 degree oven until al dente (approx. 10 minutes)
2. Reduce the pomegranate juice to a syrup by heating it over high heat
3. Mix all ingredients (except pomegranate reduction and crispy onions) and season with salt and pepper
4. Plate the salad, add the crispy onions, and drizzle the pomegranate syrup over the salad while still warm

*Recipe and image courtesy of Greenleaf Gourmet Chopshop.*