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 Shop on Amazon (opens in a new window)
- 2 cups baby arugula or mixed greens
- 1/4 cup toasted pine nuts Shop on Amazon (opens in a new window)
- 1/2 cup sun-dried tomatoes, julienned Shop on Amazon (opens in a new window)
- 1/2 cup Castelvetrano olives, halved Shop on Amazon (opens in a new window)
- 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
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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.
Kitchen Questions
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