Salads
Tuscany-Inspired Salad with Roasted Cauliflower & Lupini Beans
Serves 4 Prep 15 min Total 25 min
Ingredients
Scale:
- 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
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.
Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.
