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




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


-Enjoy Chef Ko

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