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Roasted Cauliflower and Watercress Salad
SUPPER WITH MICHELLE15Ingredients
35Minutes
680Calories
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Ingredients
US|METRIC
2 SERVINGS
- 1 head cauliflower (color is your choice/ cut into bite size pieces)
- 3 cups watercress (lightly packed, rinsed and thick stems trimmed)
- baby spinach leaves
- watercress
- olive oil (for drizzling)
- 1/3 cup cooked quinoa (that has been cooled to room temp.)
- 1 handful pecans (or Walnuts)
- 3 Tbsp. Gruyere cheese (cubed or shredded)
- 1 chioggia beet (– 2 small, thinly sliced)
- 2 Tbsp. olive oil
- 1 tsp. Dijon mustard
- 1 tsp. apple cider vinegar
- 1 tsp. pure maple syrup (Honey or Agave Nectar is good too)
- sea salt
- pepper
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NutritionView More
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680Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories680Calories from Fat490 |
| % DAILY VALUE |
| Total Fat54g83% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium620mg26% |
| Potassium1860mg53% |
| Protein18g |
| Calories from Fat490 |
| % DAILY VALUE |
| Total Carbohydrate39g13% |
| Dietary Fiber15g60% |
| Sugars12g |
| Vitamin A140% |
| Vitamin C330% |
| Calcium40% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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