About the Recipe
This antioxidant, fiber, and nutrient packed recipe can help to promote sleep. From Karen Meyer, RD's book Eat to Sleep, a great source to nutrients and things to look out fore in order to promote restful sleep.
Ingredients
1 small head of cauliflower (about 3 1/2 cups florets)
1 cup finely chopped lacinato kale
3/4 cup dried cranberries
1/2 cup finely diced red onion
1-15 ounce can garbanzo beans, drained and rinsed
3 tablespoons raw pumpkin seeds
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 garlic clove, minced
pinch of salt
black pepper to taste
Preparation
1. Place the cauliflower florets in the bowl of a food processor until 3/4 full. Use the pulse button to process the cauliflower until it is broken down into rice-sized pieces. Using a spatula, remove cauliflower from food processor and place in a large mixing bowl.
2. Add the kale, dried cranberries, red onion, garbanzo beans, and pumpkin seeds to the cauliflower. Mix well.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, and garlic. Pour over the cauliflower salad and mix well.
4. Season the salad with a pinch of salt and add black pepper to desired taste. Serve chilled. Salad will keep for up to 3 days in the refrigerator.