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Cauliflower Confetti Kale Pecan Salad

Course Side
Prep Time 15 minutes
Total Time 15 minutes
Servings 8
Calories 112kcal
Author Brenda Bennett | Sugar Free Mom


  • 1 small purple cauliflower or 2 cups or regular white cauliflower
  • ½ cup red pepper chopped
  • ½ cup yellow pepper chopped
  • ½ cup chopped scallions
  • 4 cups curly fresh kale stems removed
  • ½ cup toasted chopped pecans
  • 3 tablespoon extra virgin olive oil
  • ¼ cup lemon juice
  • salt and pepper to taste
  • Optional: 2 ounces asiago cheese chunks


  • Remove stem and slice cauliflower very thinly.
  • Add cauliflower, peppers, scallions and kale to a serving bowl or dish.
  • Top with pecans.
  • Whisk oil and lemon juice together.
  • Season with salt and pepper to taste.
  • Toss dressing in bowl.
  • Refrigerate until ready to serve.
  • Serve as a side dish or add some protein for a main meal.


Net Carbs: 5.5g
No worries if you can't find a purple cauliflower, it tastes the same as a white one.


Serving: 1g | Calories: 112kcal | Carbohydrates: 7.6g | Protein: 2.3g | Fat: 9.2g | Saturated Fat: 1.1g | Sodium: 59mg | Fiber: 2.1g | Sugar: 1.3g