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Roasted Cauliflower and Pomegranate Spinach Salad

  • Prep 15 min
  • Total 45 min
  • Ingredients 8
  • Servings 6

Ingredients

1
lb cauliflower, cut into small florets
3
tablespoons olive oil
1/4
teaspoon salt
1/2
tablespoon honey
1
tablespoon apple cider vinegar
1/2
tablespoon honey mustard
5
oz baby spinach
1/3
cup pomegranate seeds

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Roasting cauliflower is a different and interesting way of enjoying this wonderful vegetable. Roasting it makes it not only soft and tender on the inside, but also golden brown and crispy on the outside. It’s a great side dish, as well as a fabulous way to add crunch to salads. This roasted cauliflower, spinach and pomegranate combination is perfect and festive.

Directions

  • 1 Preheat oven to 425°F.
  • 2 Place the cauliflower in a large bowl.
  • 3 Drizzle with olive oil and sprinkle with salt. Toss to coat.
  • 4 Spread cauliflower on a baking sheet and roast for 30 minutes or until golden brown.
  • 5 Once roasted, transfer the cauliflower to a bowl and let it cool.
  • 6 While the cauliflower is cooling, mix the honey, vinegar and mustard together. Season with salt and pepper to taste.
  • 7 To assemble, create a bed of spinach, top with cauliflower florets, sprinkle pomegranate seeds and drizzle with honey mixture.

Roasting cauliflower is a different and interesting way of enjoying this wonderful vegetable. Roasting it makes it not only soft and tender on the inside, but also golden brown and crispy on the outside. It’s a great side dish, as well as a fabulous way to add crunch to salads. This roasted cauliflower, spinach and pomegranate combination is perfect and festive.

Rate and Comment

Melissa Bailey Melissa Bailey
September 11, 2015

Roasting cauliflower is a different and interesting way of enjoying this wonderful vegetable. Roasting it makes it not only soft and tender on the inside, but also golden brown and crispy on the outside. It’s a great side dish, as well as a fabulous way to add crunch to salads. This roasted cauliflower, spinach and pomegranate combination is perfect and festive.