Roasted Cauliflower Salad with Honey Mustard Vinaigrette
A delicious salad loaded with fresh mixed greens, cucumbers, avocado, and topped with roasted cauliflower and chickpeas that have been tossed in a smoky paprika seasoning blend. Tie everything together with a sweet and slightly nutty honey mustard vinaigrette and you have the most amazing salad ever! So many flavors that really come through in this recipe, you're gonna love it!
Course Salad
Cuisine American, Mexican
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 2main salad servings, or 4 side salad servings
14ozcan of chickpeasdrained and rinsed and patted dry
2tablespoonsolive oil
2teaspoonssmoked paprika
3/4teaspoongarlic powderor you can use 2 garlic cloves, minced
1/4teaspooncrushed red pepper flakes
1/2teaspoonkosher salt
black pepperto taste
6cupsmixed greens
1cucumberchopped
2tablespoonfresh parsleychopped
1tablespoonfresh dillchopped
2ozgoat cheesecrumbled, can also use feta cheese or bleu cheese
1avocadosliced or chopped
Honey Mustard Vinaigrette
1/4cupolive oil
1tablespoonlemon juice
3tablespoonshoney
2tablespoonsdijon mustard
2tablespoonstahini
2tablespoonsapple cider vinegar
1/4teaspoonkosher salt
Instructions
Preheat oven to 425°F.
On a rimmed baking sheet place the cauliflower and chickpeas. Drizzle the olive oil overtop and toss to coat. Sprinkle on the paprika, garlic, pepper flakes, salt and pepper. Toss to coat again. Roast in the oven for 20 minutes. Remove from oven and set aside for 5-10 minutes to cool before adding it to the salad.
While those are roasting add the mixed greens, cucumber, parsley, dill to a large bowl.
Add the roasted cauliflower and chickpeas to the salad. Drizzle vinaigrette overtop and then add the goat cheese crumbs and avocado and toss to coat. Top the salad off with any more vinaigrette, to taste. Serve!
Honey Mustard Vinaigrette
In a glass jar whisk together all of the ingredients until fully combined.
Notes
Tahini: If you don't have tahini, you can omit it completely, but I love the nutty flavor it adds to the dressing. Storing: This salad doesn't store well once the dressing has been added to it. If you anticipate leftovers I suggest you portion the greens onto individual plates and add the dressing then.Servings: Makes enough for 2 persons to enjoy as a main course, or 4 servings if doing it for a side salad. Nutritional information is an estimate.