Description
This Winter Roasted Cauliflower Salad with Grains and Spinach offers a perfect blend of savory roasted veggies and hearty grains, delivering irresistible flavor and comfort. An ideal choice for a nutritious meal or side dish, ready in just 45 minutes!
Ingredients
Scale
- 32 oz. cauliflower florets
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp paprika
- 1 tsp garlic powder
- 2 cups grains
- 2 cups baby spinach
- 1/3 cup pomegranate arils
- 10 oz. crispy chickpeas
- 1/4 cup almonds
- 1/4 cup fresh parsley
- 3 oz. olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1.5 oz apple cider vinegar
- 1.5 tbsp maple syrup
- 1.5 tbsp Dijon mustard
Instructions
- Preheat oven to 425°F.
- In a bowl, combine cauliflower with olive oil, maple syrup, paprika, garlic powder, salt, and pepper. Toss well.
- Spread seasoned cauliflower on a parchment-lined baking sheet and roast for 35 minutes, flipping halfway through.
- Prepare grains as per package instructions and set aside.
- Combine vinaigrette ingredients in a jar and shake until emulsified.
- In a large bowl, mix warm grains, roasted cauliflower, and baby spinach with half the dressing until combined.
- Stir in crispy chickpeas, pomegranate arils, almonds, and parsley, and drizzle with remaining vinaigrette.
Notes
Store leftovers in an airtight container for 3 days.
For the crispiest chickpeas, rinse and dry them thoroughly before roasting.
Use room-temperature ingredients for a better vinaigrette consistency.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 7g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg