Roasted Cauliflower Winter Salad

by Rachel McCarthy
roasted-cauliflower-winter-salad-recipe

 

Lately, I have been on a healthy recipe planning kick {you may remember the quinoa pizza crust recipe from last week}. And in today’s post, I am combining a few of my very favorite ingredients to create a healthy and delicious winter salad.

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Cauliflower is one of my favorite vegetables. I eat it plain, with marinara sauce, in tacos, as a substitute for mac and cheese…you name it, I love cauliflower. For THIS taco recipe, I roasted cauliflower and chickpeas for a yummy vegetarian taco. Since I loved the combination so much, I thought it would be perfect for a winter salad. I just used salt and pepper when I roasted the mixture for the salad {when I make the tacos, I also add chili powder, cumin and other spices}.
A super simple and delicious salad that will make sticking to your healthy eating in 2017 a breeze! I dressed the salad with just the juice from one lemon, but if you would prefer adding your favorite dressing, that would work too.
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Roasted Cauliflower Winter Salad


{what you will need}

1 head cauliflower, cut into florets
 1 can chickpeas, drained and rinsed
1 avocado, sliced
1/3 cup feta cheese
Juice of 1 lemon
1 bag leafy greens {I just used Romaine}
2-3 tablespoons olive oil
 
{directions}
Preheat the oven to 450 degrees. On a rimmed baking sheet, mix the cauliflower florets with the chickpeas with the olive oil {just enough to coat} and season with salt and pepper. Roast for about 20 minutes, stirring at the 10 minute mark, or until golden brown. Allow the cauliflower and chickpeas to cool before adding to the lettuce. To assemble the salad, place the leafy greens in a bowl followed by the slices of avocado, cauliflower and chickpea mixture and top with feta cheese. Dress the salad with lemon juice. Serve and enjoy!
 
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Thanks for stopping by and see you back here tomorrow!
 

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