

Recipe:
Oranges are a great source of vitamin C, which is essential for collagen synthesis, and chickpeas are rich in protein, a beauty nutrient for healthy hair, skin, and nails.
Ingredients:
For the salad:
1 medium head cauliflower, cut into florets
1 teaspoon extra virgin olive oil
Pinch of salt
1 5 oz bag arugula
2 oranges, sliced
1 15 oz can chickpeas, rinsed and drained
2 tablespoons chopped mint
2 tablespoons slivered almonds
For the cumin lime vinaigrette:
3 tablespoons lime juice
3⁄4 teaspoon cumin
1 tablespoon extra virgin olive oil
Pinch salt and pepper
Instructions:
Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Toss cauliflower with olive oil and salt and place in one layer on prepared baking sheet. Roast for 25 minutes, until slightly browned.
In a large bowl, combine arugula, roasted cauliflower, sliced oranges, chickpeas, mint, and slivered almonds. In a dressing shaker, combine lime juice, cumin, olive oil, salt, and pepper and shake vigorously. Pour dressing over salad and mix until evenly distributed.
Yields: 4 servings
Per serving: 230 calories, 9.82 g protein, 32.98 g carbohydrates, 9.78 g fiber, 12.62 g sugars, 8.91 g fat, 1.13 g saturated fat, 0 g trans fat, 0 mg cholesterol, 268.34 mg sodium, 168.29 mg calcium, 0.06 g omega-3 fats, 1117.85 IU vitamin A, 114.55 mg vitamin C, 0.44 mg vitamin E, 2.34 mg iron, 0.86 mg zinc