If you are the kind of person who gets intimidated by all the gorgeous food photos online and wonders how those people can find the time and energy to make such gorgeous food all the time. This one’s for you.
This recipe is SUPER simple, uses easy to find ingredients, and has a very versatile dressing that you can easily use again and again for many other (potentially less-than-instagram-impressive) salads of all kinds!
If you felt like boosting the volume and density of this salad, by turning it into more of a meal, then I would suggest adding in some cooked quinoa or even a kamut rotini pasta kinda thing.
But simply as is, is quite lovely.
Roasted Cauliflower & Arugula Salad
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Category: Salad, Side Dish, Main Course
Cuisine: Vegan, Real food, Nutrient-dense, Vegetarian
1 head cauliflower, cut into small florets
2 Tbsp coconut oil
Salt & fresh pepper
1 red pepper, diced small
2 cups lightly packed arugula, roughly chopped
1/4 cup toasted pine nuts (or slivered almonds)
2 Tbsp pitted kalamata olives, roughly chopped
For the dressing:
1 tsp dijon
1 tsp maple syrup
2 Tbsp red wine vinegar
4 Tbsp olive oil
1/4 tsp salt
1 small clove of garlic, minced
Lots of fresh ground pepper
Preheat your oven to 375F.
Toss cauliflower florets with coconut oil, salt & pepper and spread on a lined baking sheet. Roast for 30-35 minutes until lightly browned and fork-tender. Set aside to cool.
In a medium bowl, place cooled cauliflower and all other salad ingredients.
In a medium glass jar, place all dressing ingredients and shake well.
Toss salad ingredients with enough dressing to coat, adjusting seasonings as desired. Serve immediately.