Kale/Roasted Cauliflower Salad


We encourage good eating habits that support eye health all year long, but especially in March, we want to remind employers and employees about how important high nutritional value is to keeping healthcare costs down – especially as good nutrition relates to combatting many vision ailments. This month’s healthy eye recipe is chock-full of good eye-nutrition-boosting power and important antioxidants. And *bonus* it’s the right color palette for the season!

“Kick Your Heels” Kale and Roasted Cauliflower Salad

Cauliflower Topping

  • 1 lb. cauliflower florets
  • 2 tbsp. extra virgin olive oil


  • 1/4 c. lemon juice
  • 3 tbsp. extra virgin olive oil
  • 1 bunch kale, ribs removed, chopped
  • 1/4 small red onion, very thinly sliced
  • 1/3 c. crumbled feta cheese
  • 1/3 c. golden raisins
  • 1/3 c. pine nuts


On a large rimmed baking sheet, toss cauliflower florets with olive oil and 1/8 teaspoon each of salt and pepper. Roast in 450°F oven for 25 minutes, or until stems are tender.

In large bowl, whisk lemon juice, olive oil and 1/2 teaspoon salt. Toss kale with dressing. Let stand at least 5 minutes.

To kale, add cooked cauliflower, onion, feta cheese, golden raisins and toasted pine nuts. Toss until well combined.