Blood oranges have a short season and are typically available late December through April. This salad can be served cold or at room temperature. Serve it with your favorite roasted chicken or fish for a light dinner or over a bed of mixed baby greens and leftover sliced chicken for a satisfying lunch.
Ingredients
1 large heads
cauliflower
cut into florets
2 tablespoons
avocado oil
½ teaspoons
kosher salt
¼ teaspoons
freshly ground
black pepper
3 small
blood oranges
peeled and cut into ¼-inch slices
¼ small
red onions
thinly sliced
⅓ cups
pumpkin seeds
toasted
1 teaspoons
red wine vinegar
