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Prep
Difficulty
Medium
Time
Estimate
1 hour
1. Roast the cauliflower. Chop the onions for the soup and start to saute.
2. Make the cocoa vinaigrette.
3. Chop the ingredients for the salad.
4. Prepare the cheese toasts, set aside until the cauliflower is finished roasting.
5. Blend the soup. Simmer while the rest is prepared.
6. Toast up the cheese toasts. (Use a gluten-free bread if necessary)
7. Saute the chard stalks, cherries, and apples together. Toss with the greens. Serve altogether.
By slow roasting the cauliflower the natural sweetness comes out. Since there are only a few ingredients in this soup, use a high-quality flavorful broth, homemade if possible.
This salad is a bit adventurous. Be tempted to try it, if only to experience the silky texture of the cocoa throughout the winter greens. Apples, dried cherries & the Cocoa Vinaigrette are warmed and tossed onto creamy goat cheese, crunchy almonds and fresh chard. Substitute cranberries for the dried cherries and another dark leafy green for the swiss chard, if unavailable. Leave out the cheese for a dairy-free or vegan option.
Just imagine— oozy, drippy cheese on crispy toasts. Although, they are pretty darn yum at room temperature for a lunch on the go, too.
