Salads
Tuscany-Inspired Salad with Roasted Cauliflower & Lupini Beans
Serves 4 Prep 15 min Total 25 min
Ingredients
Scale:
- 3 cups multi-colored cauliflower florets (purple, yellow, white, and green)
- 2 tbsp extra virgin olive oil
- 2 cups carrots shaved
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp crushed red pepper flakes
- 1 1/2 cups lupini beans, rinsed and drained
- 2 cups baby arugula or mixed greens
- 1/4 cup toasted pine nuts
- 1/2 cup sun-dried tomatoes, julienned
- 1/2 cup Castelvetrano olives, halved
- 1/4 cup shaved Pecorino Romano or Parmesan cheese
- 2 tbsp fresh basil, chopped
- Lemon-Herb Dressing:
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 2 tsp white wine vinegar
- 1 tsp Dijon mustard
- 2 garlic clove, minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
Directions
- 1
Preheat oven to 400°F (200°C). Toss the cauliflower florets with olive oil, salt, black pepper, garlic powder, oregano, and crushed red pepper flakes. Spread on a baking sheet and roast for 20 minutes, flipping halfway, until golden and slightly crisp.
- 2
Whisk together the dressing ingredients in a small bowl. In a serving bowl, layer the arugula or mixed greens. Add the roasted cauliflower, carrots, lupini beans, sun-dried tomatoes, olives, and toasted pine nuts.
- 3
Drizzle the lemon-herb dressing over the salad and toss gently. Top with shaved Pecorino Romano and fresh basil. Serve immediately.
