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Roasted Cauliflower Salad with Honey Mustard Vinaigrette

Name: Roasted Cauliflower Salad with Honey Mustard Vinaigrette
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 large head cauliflower, cut into florets; 14 ounces (1 can) chickpeas, drained and rinsed; Â¼ cup olive oil; 1 tablespoon chili powder; 2 teaspoons paprika; Â½ teaspoon ground cumin; Â½ teaspoon ground coriander; 1 teaspoon garlic powder; Â¼ cup olive oil; Â¼ cup fresh lemon juice; 3 tablespoons honey; 2 tablespoons Dijon mustard; 2 tablespoons tahini; 2 tablespoons apple cider vinegar; Â¼ teaspoon salt; â teaspoon black pepper; 4 cups mixed greens; 1 large red bell pepper, chopped; 1 large yellow bell pepper, chopped; Â¼ cup fresh cilantro, roughly chopped; 4 ounces feta cheese, crumbled; 2 avocados, diced

A fresh and healthy salad is a staple on any springtime menu. Roasted Cauliflower Salad with Honey Mustard Vinaigrette features mixed greens with roasted cauliflower and chickpeas, sweet bell peppers, diced avocado and tangy feta cheese.

Jessi Heggan

Print Recipe

Makes: 8 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Recipe Created By: Jodie Shield
Featured In: North Carolina Field & Family

Ingredients

Roasted Cauliflower:

1 large head cauliflower, cut into florets
14 ounces (1 can) chickpeas, drained and rinsed
¼ cup olive oil
1 tablespoon chili powder
2 teaspoons paprika
½ teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon garlic powder

Honey Mustard Vinaigrette:

¼ cup olive oil
¼ cup fresh lemon juice
3 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons tahini
2 tablespoons apple cider vinegar
¼ teaspoon salt
⅛ teaspoon black pepper

Salad:

4 cups mixed greens
1 large red bell pepper, chopped
1 large yellow bell pepper, chopped
¼ cup fresh cilantro, roughly chopped
4 ounces feta cheese, crumbled
2 avocados, diced

Instructions

Preheat the oven to 425 degrees.
In a large bowl, combine all roasted cauliflower ingredients and toss well to evenly coat.
Transfer mixture to a large, rimmed baking sheet and spread out evenly. Roast for 30 minutes, or until cauliflower is tender and lightly charred, stirring once halfway through roasting. Remove from oven and let cool to room temperature.
Meanwhile, in a large measuring cup, combine all vinaigrette ingredients and whisk until completely smooth. Set aside.
In a large bowl, combine the greens, bell peppers, cilantro, roasted cauliflower mixture, feta, avocado and ¼ cup of the vinaigrette. Toss until well combined.
Divide salad evenly between serving bowls and serve with the extra vinaigrette on the side.

Tips & Notes

Save time by preparing the cauliflower and vinaigrette in advance. The undressed salad keeps well for 3 to 4 days in the fridge. Add the vinaigrette, feta and avocados just before serving.