Arugula and Roasted Cauliflower Salad
Recipe from Better Homes and Gardens

Make this side salad even easier by roasting the cauliflower ahead of time and chilling overnight until ready to serve.


Arugula and Roasted Cauliflower Salad

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Servings: 12 servings
Prep Time: 30 mins
Total Time: 1 hr
Related Categories: Low Calorie, Low Carb, Onions, Roasted Cauliflower, Salad, Vegetable Salad, Vegetarian
 
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Ingredients
  • 2  medium heads
    cauliflower, cut into bite-size florets (about 10 cups)
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  • 3  Tbsp.
    extra-virgin olive oil
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  • 3/4  tsp.
    salt
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  • 1/4  tsp.
    ground black pepper
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  • 2  Tbsp.
    champagne vinegar or white wine vinegar
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  • 1  Tbsp.
    Dijon-style mustard
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  • 1/3  cup
    extra-virgin olive oil
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  • 2  5-oz. pkg.
    arugula (8 cups lightly packed) , or two 5-oz. pkg. baby spinach
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  • 1  large
    red onion, very thinly sliced
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  • 4  oz.
    shaved Parmesan cheese
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Directions
1.
Preheat oven to 425 degrees F. In shallow roasting pan combine cauliflower, 3 tablespoons olive oil, 1/2 teaspoon salt, and pepper; toss. Roast, uncovered, for 30 to 35 minutes, stirring twice. Remove; cool.
2.
In small bowl combine vinegar, mustard, and remaining salt. Whisk in the 1/3 cup olive oil until combined. In a large bowl combine cauliflower, arugula, and onion. Add the vinegar mixture; toss gently. Top with shaved Parmesan. Makes 12 servings.
3.
Make-Ahead Tip: Prepare through step 1. Place the roasted cauliflower in a storage container or plastic bag and seal. Refrigerate overnight until ready to serve. Bring to room temperature before combining with greens and onions in the bowl.
Nutrition information
Calories 143, Total Fat 11 g, Saturated Fat 2 g, Monounsaturated Fat 7 g, Polyunsaturated Fat 1 g, Cholesterol 5 mg, Sodium 321 mg, Carbohydrate 7 g, Total Sugar 3 g, Fiber 3 g, Protein 5 g. Daily Values: Vitamin C 71%, Calcium 14%, Iron 5%. Percent Daily Values are based on a 2,000 calorie diet
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