Ingredients

• Salad Base:

• 1/2 Large head fresh cauliflower, broken into florets (finely grated/pulsed)

• 1 Green apple (Granny Smith), matchstick julienned or shredded

• 1/2 cup Fresh pomegranate arils

• 1/3 cup Dried cranberries (sweetened or sugar-free)

• 1/2 cup Mixed fresh herbs (finely chopped parsley, mint, and cilantro)

• 1/3 cup Toasted pine nuts or slivered almonds

• Creamy Vinaigrette Dressing:

• 3 tbsp Creamy Dijon mustard or tahini base

• 2 tbsp Pomegranate molasses / concentrate

• 3 tbsp Extra virgin olive oil

• 2 tbsp Fresh lemon juice

• 1 tbsp Honey or silan

• Salt and freshly ground black pepper to taste

Method

1. 01

   Prep Cauliflower: Pulse raw cauliflower florets in a food processor until they reach a fine, couscous or rice-like texture. Transfer to a large mixing bowl.

2. 02

   Combine Salad Ingredients: Add the julienned green apple, fresh pomegranate arils, dried cranberries, and finely chopped herbs to the cauliflower.

3. 03

   Whisk Dressing: In a small bowl or jar, whisk together Dijon mustard, pomegranate molasses, olive oil, fresh lemon juice, honey, salt, and black pepper until fully emulsified
   and creamy.

4. 04

   Dress & Serve: Pour the dressing over the salad right before serving, toss gently to combine, and top with toasted pine nuts or almonds for extra crunch.