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Roasted Cauliflower Salad with Creamy Honey Mustard Vinaigrette.

Roasted Cauliflower Salad with Creamy Honey Mustard Vinaigrette

A delicious roasted cauliflower salad with chickpeas and a creamy honey mustard vinaigrette.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Salad
Cuisine American
Servings 6 servings
Calories 300 kcal

Equipment

  • oven
  • Large rimmed baking sheet
  • large salad bowl
  • Glass jar or measuring cup

Ingredients
  

Roasted Ingredients

  • 1 large head cauliflower cut into florets
  • 1 can chickpeas drained
  • ¼ cup extra virgin olive oil
  • 1 tablespoon chipotle chili powder
  • 2 teaspoon smoked paprika
  • 2 cloves garlic minced or grated
  • ½ teaspoon crushed red pepper flakes
  • kosher salt to taste
  • black pepper to taste

Salad Base

  • 6 cups mixed greens
  • 2 Persian cucumbers cucumbers sliced
  • ¼ cup fresh herbs such as parsley, basil, or dill, roughly chopped
  • 2 tablespoon fresh chopped chives
  • 4 oz feta cheese crumbled
  • 1-2 avocados sliced

Creamy Honey Mustard Vinaigrette

  • ¼ cup extra virgin olive oil
  • 1 juice lemon
  • 3 tablespoon honey
  • 2 tablespoon dijon mustard
  • 2 tablespoon tahini
  • 2 tablespoon apple cider vinegar
  • kosher salt to taste

Instructions
 

Preparation Instructions

  • Preheat oven to 425 degrees F.
  • On a large rimmed baking sheet, combine the cauliflower, chickpeas, olive oil, chili powder, paprika, garlic, crushed red pepper flakes, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes, or until tender and lightly charred.
  • Meanwhile, in a large salad bowl, combine the mixed greens, cucumbers, herbs, and chives.
  • To make the vinaigrette, combine all ingredients in a glass jar or measuring cup and shake (or whisk) until completely smooth. Taste and adjust the salt and pepper.
  • Toss the roasted cauliflower and chickpeas in with the salad. Add a little of the vinaigrette and toss to combine. Top the salad with avocado and feta cheese. Serve and enjoy! The salad keeps well for 3-4 days in the fridge, add the vinaigrette just before serving.

Notes

This salad is best enjoyed fresh but can last in the fridge for up to 3-4 days without the vinaigrette added.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 15mgSodium: 400mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 1000IUVitamin C: 50mgCalcium: 200mgIron: 2mg
Keyword Chickpea Salad, healthy recipes, Honey Mustard Vinaigrette, Roasted Cauliflower Salad, Roasted Vegetables, vegetarian salad
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