Power Crunch Salad

Friday we hosted our second Dungeons and Dragons night at my place. A friend of mine befriended a Dungeon Master and he's been teaching us how to play. It's super fun and I love getting the boys into something imaginative that doesn't involve screens.

Anyway, our Dungeon Master happens to be vegetarian so when we host I make a few things and he brings a vegetarian dish. The dish he brought this month was a Power Crunch Salad from the deli section of our local grocery store. I fell in love at first bite. It was fantastic!

I knew I immediately I wanted to make my own version as theirs was overly sweet and way overdressed. Using the ingredient list as my guide I set out to recreate it and I think my version came out even better!

This salad is perfect for fall. It's hearty, full of flavor and loaded with the best raw crunchy vegetables. Be warned, however, it makes a LOT. I ran out of room in my largest bowls and ended up having to toss the salad in a stock pot!

Here's what I did...

Ingredients

• 1 head of cauliflower chopped small ~705g
• ½ head red cabbage shredded ~415g
• 150 g raw kale chopped
• 150 g shredded carrots
• 1 cup roasted pepitas 120g
• ½ cup dried cherries 80g

Instructions

Whisk all the dressing ingredients together. Set aside.

Put all the ingredients in a large bowl and toss with the dressing.

📖 Recipe

Power Crunch Salad

This Power Crunch Salad is the quintessential fall salad. It's hearty, flavorful and full of the best raw crunchy vegetables. 

5 from 1 vote

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Salad

Cuisine American

Servings 2 Cups

Calories 991 kcal

Ingredients

  

1x2x3x

• 1 head of cauliflower chopped small ~705g
• ½ head red cabbage shredded ~415g
• 150 g raw kale chopped
• 150 g shredded carrots
• 1 cup roasted pepitas 120g
• ½ cup dried cherries 80g

Dressing

• ¼ cup Sherry vinegar
• ¼ cup Grapeseed Oil
• juice and zest of 1 navel orange
• ⅛ teaspoon ground cloves
• ½ teaspoon ground cinnamon
• ½ teaspoon kosher salt
• ¼ teaspoon ground nutmeg
• 4 tablespoon maple syrup
• 1 tablespoon coarse-grained mustard

Instructions

 

• Whisk all the dressing ingredients together. Set aside.
  1 head of cauliflower chopped small, ½ head red cabbage shredded, 150 g raw kale chopped, 150 g shredded carrots, 1 cup roasted pepitas, ½ cup dried cherries, ¼ cup Sherry vinegar, ¼ cup Grapeseed Oil, juice and zest of 1 navel orange, ⅛ teaspoon ground cloves, ½ teaspoon ground cinnamon, ½ teaspoon kosher salt, ¼ teaspoon ground nutmeg, 4 tablespoon maple syrup, 1 tablespoon coarse-grained mustard
• Put all the ingredients in a large bowl and toss with the dressing.

Notes

• The original salad had dried cranberries but I thought cherries would be better. Honestly, either would work just fine.
• I top 2 cups of this salad with a few ounces of grilled chicken to make a complete meal. It's fantastic!
• I listed this as Paleo but you need to buy paleo friendly dried fruit of course.
• The total recipe made 16 cups so I calculated the nutritional information based on 2 cup servings.

Nutrition

Calories: 991kcalCarbohydrates: 99gProtein: 32gFat: 59gSaturated Fat: 8gPolyunsaturated Fat: 32gMonounsaturated Fat: 14gTrans Fat: 0.03gSodium: 1061mgPotassium: 2453mgFiber: 23gSugar: 58gVitamin A: 23451IUVitamin C: 334mgCalcium: 488mgIron: 10mg

Keyword Crunch, salad

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