Salads
Tuscany-Inspired Salad with Roasted Cauliflower & Lupini Beans
Ingredients
- 3 cups multi-colored cauliflower florets (purple, yellow, white, and green)
- 2 tablespoons extra virgin olive oil
- 2 cups carrots shaved
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon 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 tablespoons fresh basil, chopped
- Lemon-Herb Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 2 teaspoons white wine vinegar
- 1 teaspoon Dijon mustard
- 2 garlic clove, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon 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.
Nutrition
Per 1 serving
Estimated per serving. Actual values vary with brands, substitutions, and portion size. This is general information, not medical or nutrition advice.
Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.
