Roasted Cauliflower Salad
June 17
This salad has the most flavors so far. It takes a little more preparation, but is a good vegetarian salad, or also good with added chicken breast.
Serves 4.
Ingredients:
1 head cauliflower
1 red onion
Dash of dried thyme
½ teaspoon smoked paprika
1/2 cup red quinoa, already cooked
Red leaf lettuce mix
3 or 4 leaves of kale
½ cup roasted pine nuts
2 cups cooked chicken breast pieces, if desired
8 Tablespoons of olive oil +
5 Tablespoons apple cider vinegar
2 Heaping teaspoons pesto
Salt and pepper to taste
Preparation:
Preheat oven to 450F. Rub a little olive oil over a 17×11 baking sheet.
Slice the onion in thin strips and place in a mixing bowl. Add 2 Tablespoons olive oil, salt and pepper, a dash of thyme and mix together. Spread across one end of baking sheet. Break cauliflower into bite-sized flowerets, add to same mixing bowl. Salt and pepper. Add another tablespoon of olive oil. Add a dash of thyme, and sprinkle the smoked paprika over the cauliflower. Stir well to coat and spread out on the other end of the baking sheet. Roast for 10 minutes. Stir both onion and cauliflower and roast for another 10 minutes or until cauliflower is tender. Let cool to room temp.
Add salad mix to a salad bowl. Slice the kale leaves into thin strips and add to salad. Add the quinoa. Add roasted onions and cauliflower. Add roasted pine nuts. Mix everything together. Add dressing. Mix. Serve onto plates. Add chicken pieces, if using.
Dressing:
In a small bowl, combine 5 Tablespoons of apple cider vinegar, 5 Tablespoons of olive oil. (I used a basil olive oil and it was delicious) Add 2 heaping teaspoons pesto, and salt and pepper to taste. Mix well.
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