Roasted Cauliflower Salad with Creamy Honey Mustard Vinaigrette

Roasted Cauliflower Salad with Creamy Honey Mustard Vinaigrette. Cauliflower and chickpeas, roasted with olive oil, smoky chipotle, paprika, and garlic until lightly charred, crisp, and delicious. All tossed together with a simple honey mustard vinaigrette, springtime salad greens, cucumbers, fresh herbs, feta cheese, and avocado for a salad that’s plentiful, healthy, and filling. Enjoy this salad for dinner and save the leftovers for lunch the next day. The perfect salad for all the summer days ahead.

Roasted Cauliflower Salad with Creamy Honey Mustard Vinaigrette

INGREDIENTS:

  • 1 large head of cauliflower, cut into florets
  • 1 tablespoon chipotle chili powder
  • 2 teaspoons smoked paprika
  • 2 cloves garlic, minced or grated
  • 2 tablespoons fresh chopped chives
  • 4 ounces feta cheese, crumbled
  • 1/2 teaspoon crushed red pepper flakes
  • kosher salt and black pepper
  • 6 cups mixed greens
  • 2 Persian cucumbers, sliced
  • 1 can (14 ounce) chickpeas, drained
  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh herbs, such as parsley, basil, and or dill, roughly chopped
  • 1-2 avocados, sliced

CREAMY HONEY MUSTARD VINAIGRETTE:

  • 2 tablespoons dijon mustard
  • 2 tablespoons tahini
  • 2 tablespoons apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • juice of 1 lemon
  • 3 tablespoons honey
  • kosher salt
Roasted Cauliflower Salad with Creamy Honey Mustard Vinaigrette


INSTRUCTIONS:

  1. Preheat oven to 425 degrees F.
  2. On a large rimmed baking sheet, combine the cauliflower, chickpeas, olive oil, chili powder, paprika, garlic, crushed red pepper flakes, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes, or until tender and lightly charred.
  3. Meanwhile, in a large salad bowl, combine the mixed greens, cucumbers, herbs, and chives.
  4. To make the vinaigrette. Combine all ingredients in a glass jar or measuring cup and shake (or whisk) until completely smooth. Taste and adjust the salt and pepper.
  5. Toss the roasted cauliflower and chickpeas in with the salad. Add a little of the vinaigrette and toss to combine. Top the salad with avocado and feta cheese. Serve and enjoy! The salad keeps well for 3-4 days in the fridge, add the vinaigrette just before serving.

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