Cauliflower & Brussels Sprouts Salad

Cauliflower & Brussels Sprouts Salad


  • 2 -3 cups sliced Brussels sprouts about 1/2-1lb
  • 2-3 cups cauliflower florets – half of a head of cauliflower
  • 2 garlic cloves crushed
  • 1/2 cup pitted olives
  • 2-3 bunches of romaine lettuce cut into chunks
  • Dried cranberries or dried cherries (optional)
  • A few pitted dates cut into long strips (optional)
  • Parmesan shavings (optional)
  • Salt and pepper
  • honey vinaigrette.


  • Toss cauliflower and Brussels sprouts with 2 tbsp olive oil, garlic, salt and pepper. Roast in a 375-degree oven for 30 minutes until the veggies are charred and slightly cooked.  Set aside.



  • In a large salad bowl toss cauliflower and Brussels sprouts with olives, dates and cranberries.  Next top with lettuce and Parmesan cheese if using and set aside until ready to serve.


  • Right before serving, toss salad with honey vinaigrette and serve salad immediately.




Happy Sunday Everyone!

I had to share these shots of a glorious October Sunday morning.



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