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Cauliflower Wing Salad

Cauliflower Wing Salad

Wintergreens, cucumber, shredded carrot, roasted Acorn Squash, Tamari Roasted cashews, Dried Cranberries in RollinGreens sweet mustard sauce made into a dressing with balsamic vinegar




  • 1 bag of RollinGreens Sweet Mustard Cauliflower Wings
  • 1 lb. Winter Mixed Greens
  • 1/2 cup cashews
  • 1 Carrot
  • 1/4 cup Dried Cranberries
  • ½ Cucumber
  • 3 tbsp Olive oil
  • 3 tbsp Balsamic Vinegar
  • 1 small Acorn Squash
  • 1 tbsp Tamari


    1. Preheat oven to 400 degrees F.
    2. Wash, dry, cut in half and deseed acorn squash
    3. Rub squash with a touch of olive oil and salt.
    4. On a baking tray, add acorn squash and wings, and bake wings for 15 minutes.
    5. Bake squash until top gets color, 20-30 minutes depending on the size.
    6. On a baking tray, roast nuts for 5 minutes or until golden.
    7. Pour Tamari onto nuts and mix, place back into oven for 2 minutes and remove from sheet.
    8. In a serving size salad bowl add triple washed lettuce.
    9. Cut Cucumber, and shred carrot and add to bowl.
    10. Add Nuts and Cranberries
    11. In a small mixing bowl, add RollinGreens Sweet Mustard Sauce with the Olive Oil and Balsamic Vinegar and stir.
    12. Top salad with wings and roasted squash.
    13. Serve with dressing on the side or toss.