Don’t let your salad repertoire be limited by the crisper drawer in the fridge or the fruit basket on the counter. Your oven can help whip up a mighty fine salad, too!
This salad builds layers of savory flavors by starting with just-tender roasted cauliflower. Toss the hot veggies with mild baby spinach, salty olives, nutty chickpeas (garbanzos) and a warm, tangy white wine vinaigrette, and you’ll have a palate-pleasing salad — a versatile partner for everything from an al fresco grilled chicken picnic to a fancy Sunday roast.
Roasted Cauliflower Salad with Spinach and Chickpeas
Prep time: 25 mins | Cook time: 40 mins | Serves 4
1 small Earthbound Farm Organic Cauliflower, outer leaves removed,
cut or broken into bite-size florets/pieces
2-1/2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon white wine vinegar
1/2 teaspoon mustard seeds
1 tablespoon Dijon mustard
1/4 cup chopped Italian parsley
1/4 cup olive oil
1-14oz can chickpeas (garbanzos), rinsed and drained
4 oz Earthbound Farm Organic Baby Spinach
1/4 cup Kalamata olives, chopped
Salt and freshly ground black pepper to taste
Preheat oven to 400 degrees. Line a cookie sheet or sheet pan with parchment or foil.
Toss the cauliflower pieces with the olive oil, salt and pepper. Spread on the prepared sheet and roast in the oven for about 35 minutes or until golden brown, tossing the vegetables once midway through cooking time.
While the cauliflower is roasting, heat the vinegar and mustard seeds in a small saucepan over low heat for 5 minutes. Stir in the Dijon mustard, parsley and olive oil. Keep warm.
Place the chickpeas, spinach and olives in a large bowl. Add the hot roasted cauliflower and warm dressing, tossing to wilt the spinach a bit and coat all ingredients lightly with dressing. Taste and adjust seasonings with salt and pepper if needed. Serve warm or at room temperature.