Cauliflower Spinach Salad is a nutritious and vibrant dish that combines the earthy flavors of roasted cauliflower with fresh, crisp spinach. This salad is packed with texture, thanks to the tender yet slightly crispy cauliflower florets and the crunchy additions like nuts or seeds. A zesty lemon-tahini dressing ties everything together, giving the salad a delightful tang. It’s perfect as a light lunch, a side dish for dinner, or even a meal prep option for the week ahead, providing a balance of healthy greens and hearty vegetables.
Ingredients:
- 1 small head of cauliflower, cut into florets
- 4 cups fresh spinach leaves
- 1/4 cup olive oil, divided
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup slivered almonds or sunflower seeds
- 1/4 cup crumbled feta cheese (optional)
For the dressing:
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 small garlic clove, minced
- Salt and pepper to taste
Instructions:
- Preheat the oven: Set your oven to 400°F (200°C).
- Roast the cauliflower: Toss the cauliflower florets in 2 tablespoons of olive oil, smoked paprika, garlic powder, salt, and pepper. Spread the florets on a baking sheet in a single layer and roast for 25-30 minutes, until golden brown and slightly crispy on the edges.
- Make the dressing: In a small bowl, whisk together the tahini, lemon juice, olive oil, Dijon mustard, honey or maple syrup, minced garlic, salt, and pepper. Adjust seasoning to taste.
- Assemble the salad: In a large mixing bowl, combine the fresh spinach with the roasted cauliflower. Add the slivered almonds or sunflower seeds and crumbled feta cheese (if using).
- Dress the salad: Drizzle the lemon-tahini dressing over the salad and toss gently to combine everything.
Serve this Cauliflower Spinach Salad immediately, or chill it for a refreshing make-ahead meal that’s packed with flavor and nutrients!
