Spinach Salad with Roasted Cauliflower and Pistachios – earthboundfarm

Spinach Salad with Roasted Cauliflower and Pistachios

Servings: 2-4

| Active Time: 10 minutes

| Total Time: 35 minutes

With a quick prep time, this salad is ideal for a simple and nutritious meal. Roasted cauliflower is the star, offering a tasty contrast to tender baby spinach, while pistachios and apples add various textures for a delightful experience.


2 bags Earthbound Farm Cauliflower Florets

2 tablespoons olive oil

8 cups Earthbound Farm Organic Baby Spinach

1/2 cup shelled pistachios, roughly chopped

1 lemon, for squeezing

1 apple, diced

Salt and pepper to taste

For the Lemon Vinaigrette Dressing:

1/4 cup extra-virgin olive oil

Juice of 1 lemon

  • Zest of 1 lemon
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste


Preheat your oven to 425°F.

In a large mixing bowl, toss the cauliflower florets with 2 tablespoons of olive oil, salt, and pepper until they are evenly coated. Spread the cauliflower on a baking sheet in a single layer. Roast in the preheated oven for about 20-25 minutes, or until the cauliflower is tender and golden brown, tossing halfway through for even cooking. Remove from the oven and let it cool slightly.

In a small bowl, whisk together the extra-virgin olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, salt, and pepper. Taste and adjust the seasoning as needed.

On a large platter, place the baby spinach leaves. Arrange the roasted cauliflower florets over the spinach.Sprinkle the chopped pistachios and chopped apples evenly over the salad. Just before serving, squeeze fresh lemon juice over the salad for a bright, zesty finish. Drizzle the lemon vinaigrette dressing over the entire salad.