Spinach and Roasted Cauliflower Salad
Elevate your salad game with this vibrant Spinach and Roasted Cauliflower Salad, a delicious fusion of earthy and tangy flavors perfect for any occasion. This recipe combines tender, golden-brown roasted cauliflower—seasoned with a smoky blend of paprika and garlic powder—with fresh baby spinach, sweet dried cranberries, crunchy toasted almonds, and creamy crumbled feta. A zesty homemade vinaigrette made with lemon juice, balsamic vinegar, and a hint of honey ties the whole dish together, creating a perfectly balanced bite. Quick to prepare in just 40 minutes and packed with wholesome ingredients, this salad is a feast for both the eyes and the taste buds. Ideal as a light main course, a hearty side, or a stunning addition to your holiday table, this salad is sure to impress. Serve it fresh and watch it disappear!
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Recipe Information
Ingredients
- 4 cups Cauliflower florets
- 3 tablespoons Olive oil
- 1 teaspoon Paprika
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 6 cups Baby spinach
- 0.5 cup Red onion, thinly sliced
- 0.5 cup Dried cranberries
- 0.5 cup Toasted almonds, sliced
- 0.5 cup Feta cheese, crumbled
- 2 tablespoons Lemon juice
- 1 tablespoon Balsamic vinegar
- 1 teaspoon Honey
- 1 teaspoon Dijon mustard
Instructions
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
In a large mixing bowl, toss the cauliflower florets with 2 tablespoons of olive oil, paprika, garlic powder, salt, and black pepper until evenly coated.
Spread the cauliflower evenly on the prepared baking sheet and roast for 20-25 minutes, turning halfway through, until tender and golden brown. Let it cool slightly.
While the cauliflower is roasting, prepare the vinaigrette: In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, balsamic vinegar, honey, and Dijon mustard until emulsified. Adjust seasoning with additional salt and pepper if needed.
In a large serving bowl, combine the baby spinach, sliced red onions, dried cranberries, toasted almonds, and roasted cauliflower.
Drizzle the prepared vinaigrette over the salad and toss gently to coat all the ingredients evenly.
Sprinkle the crumbled feta cheese on top for a finishing touch.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.0 g | 126% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 2862 mg | 124% | |
| Total Carbohydrate | 122.7 g | 45% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 73.8 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1028 mg | 79% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2112 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
