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Combining cold-weather vegetables with protein and leafy greens is a sure route to winter salad success. Here cauliflower is grated and tossed with lemon, oil, and herbs for a radical take on the classic bulgur salad. It's served alongside sliced roasted chicken breast over a bed of baby kale and shredded carrots.

Martha Stewart Living, March 2019

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Credit: Lennart Weibull

Recipe Summary test

prep:
40 mins
total:
50 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees. Place chicken on a rimmed baking sheet, skin-sides up. Drizzle with oil; season with salt and pepper. Roast until a thermometer inserted in thickest parts registers 160 degrees, 30 to 35 minutes. Let cool 10 minutes, then remove bones and thinly slice.

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  • Combine cauliflower, lemon zest, and 3 tablespoons lemon juice. Season with 1 1/2 teaspoons salt. Let stand 20 minutes. Stir in shallot, 3 tablespoons oil, and chopped herbs. Toss kale, carrots, and chickpeas with remaining 1 tablespoon lemon juice and 1 tablespoon oil; season with salt and pepper. Divide cauliflower mixture among plates; serve with salad, chicken, and herb leaves.

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