Cauliflower Salad with Eggs and Cranberries
Transform your salad game with this vibrant and satisfying Cauliflower Salad with Eggs and Cranberries! Perfectly blanched cauliflower florets create a hearty base for this wholesome dish, while protein-packed hard-boiled eggs lend creamy bites of texture. Sweet bursts of dried cranberries harmonize beautifully with the crunch of diced red onion and the freshness of parsley. Tossed in a zesty lemon-honey dressing, this salad strikes the perfect balance of tangy, sweet, and savory flavors. Quick to prepare and naturally gluten-free, it’s an ideal choice for a healthy lunch, potluck side, or light dinner. Ready in under 30 minutes, this refreshing salad is served chilled or at room temperature, making it as versatile as it is delicious.
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Recipe Information
Ingredients
- 1 head cauliflower
- 4 pieces hard-boiled eggs
- 0.5 cup dried cranberries
- 0.25 cup red onion
- 2 tablespoons fresh parsley
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
Instructions
Remove the leaves and core from the cauliflower. Chop the florets into small, bite-sized pieces.
Bring a pot of water to a boil. Add the cauliflower and blanch for 2-3 minutes until slightly tender but still crisp. Drain and rinse with cold water to stop the cooking process.
Peel and chop the hard-boiled eggs into quarters or bite-sized pieces. Set aside.
Finely dice the red onion and chop the parsley leaves. Combine both in a large bowl.
In a small bowl, whisk together the lemon juice, olive oil, honey, salt, and black pepper to make the dressing.
Add the cauliflower to the large bowl with the red onion and parsley. Toss to combine.
Gently fold in the dried cranberries and chopped eggs, being careful not to smash the eggs.
Drizzle the dressing over the salad and toss lightly to coat all the ingredients evenly.
Chill the salad in the refrigerator for at least 20 minutes to allow the flavors to meld together.
Serve cold or at room temperature. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
1096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.9 g | 82% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 822 mg | 274% | |
| Sodium | 2382 mg | 104% | |
| Total Carbohydrate | 98.9 g | 36% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 67.7 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 264 mg | 20% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2330 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
