Tuscany-Inspired Salad with Roasted Cauliflower & Lupini Beans

Serves

Prep Time

15 min

Total Time

25 min

Lunch

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American 🇺🇸

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Take your tastebuds on a trip to Tuscany with this vibrant Italian Roasted Cauliflower and Lupini Bean Salad! Featuring colorful cauliflower, creamy lupini beans, sun-dried tomatoes, and a zesty lemon-herb dressing, this dish is perfect for spring and summer. It‚‘s high in flavor, fiber, and plant-based protein.

Ingredients

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

Video

Directions

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.
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.
Drizzle the lemon-herb dressing over the salad and toss gently. Top with shaved Pecorino Romano and fresh basil. Serve immediately.