Roasted Cauliflower and Spinach Salad
|
| Servings |
| 2 |
|
|
|
|
Roasted Cauliflower and Spinach Salad
|
Ingredients
Salad
- 1head cauliflowercut into bite-size pieces
- 2tbsp extra virgin olive oil
- 2tsp sea salt
- 2cups spinachstems removed
- 1 carrotchopped
- 2 datespitted and chopped
- 1tbsp pine nuts
Dressing
- 1/4cup extra virgin olive oil
- 1tbsp balsamic vinegar
- 1/2tsp sea salt
- 1/4tsp pepper
Servings:
Instructions
Roasted Cauliflower
- For the roasted cauliflower: Preheat the oven to 425°F. In a medium bowl, combine cauliflower, olive oil, and sea salt. Mix until cauliflower is coated. Line the baking pan with parchment paper and spread cauliflower pieces evenly across the pan. Bake for 25 to 30 minutes or until lightly browned and tender.
Salad
- In two bowls, divide the spinach, carrots, dates and pine nuts evenly. Top with roasted cauliflower.
Dressing
- In a jar with a lid, mix together the olive oil and vinegar. Add the salt and pepper, cover with the lid and shake well before serving.
