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Roasted Cauliflower and Spinach Salad

October 7, 2017 by Dawna Stone

Roasting vegetables is so satisfying. It's super easy to do and it changes the taste, texture, and look of the veggie to create a completely new version.

Sometimes I roast veggies without knowing what I'm going to do with them. In this case, I had a craving for cauliflower and bought a good looking bunch at the local market. After roasting them for 25 to 30 minutes, I scoured the refrigerator and pantry to see what else I had on hand. I ended up with this delightful spinach salad with carrots, dates, and pine nuts and a simple, homemade dressing.

So satisfying and so healthy.

P.S. If you want to jump start your healthy eating or lose a few pounds, check out my quick and simple 5-Day Detox!

IMG_1402Roasted Cauliflower Salad sml

Roasted Cauliflower and Spinach Salad
  • CourseMain Dish, Salad
Servings
2
Servings
2
Roasted Cauliflower and Spinach Salad
  • CourseMain Dish, Salad
Servings
2
Servings
2
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
  1. 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
  1. In two bowls, divide the spinach, carrots, dates and pine nuts evenly. Top with roasted cauliflower.
Dressing
  1. 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.
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Quinoa & Chickpea Salad

January 31, 2017 by Dawna Stone

Sometimes the hardest part of preparing a lunch or dinner meal is figuring out what you’re in the mood for. When in doubt, my go-to is a quinoa bowl full of my favorite foods. In this case, I put together chickpeas, kidney beans, carrots, and celery. A simple combination that satisfies my craving for a healthy, filling lunch that keeps me happy all afternoon.

To top it off, I put together an easy dressing with ingredients I had on hand. I love balsamic vinegar and with a dash of salt, pepper and oregano, I was able to add just the right amount of flavor.

P.S. Looking to jump start your healthy eating? Join me for a quick and simple 5-Day-Detox.

Carrots edit  IMG_5860Quinoa Chickpea close

Quinoa & Chickpea Salad
  • CourseMain Dish
Servings
2
Servings
2
Quinoa & Chickpea Salad
  • CourseMain Dish
Servings
2
Servings
2
Ingredients
Salad
  • 1/2cup quinoa
  • 1/2cup chickpeasrinsed and drained
  • 1/2cup red kidney beansrinsed and drained
  • 1 carrotsliced thin
  • 2 celery stalkssliced thin
  • 1teaspoon sea salt
Dressing
  • 2tablespoons extra virgin olive oil
  • 1tablespoon balsamic vinegar
  • 1/2teaspoon sea salt
  • 1/4teaspoon black pepper
  • 1/2teaspoon dried oregano
Servings:
Instructions
  1. Cook quinoa according to package directions. Cover and refrigerate until chilled.
  2. Add the chickpeas, beans, carrots, celery, and sea salt to the quinoa and toss to mix.
  3. In a small bowl, whisk together the olive oil, balsamic vinegar, sea salt, black pepper, and oregano. Pour the dressing over the quinoa mixture and toss well to combine. The salad can be stored in the refrigerator for 2 to 3 days.
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