Don't miss another issue…      Subscribe

Roasted Cauliflower Salad With Arugula, Walnuts and Cheddar Vinaigrette

 
55
Roasted Cauliflower Salad With Arugula, Walnuts and Cheddar Vinaigrette Roasted Cauliflower Salad With Arugula, Walnuts and Cheddar Vinaigrette

.

Yield

4

servings

Prep

10

min

Cook

30

min

Ready

58

min

Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

1 each -
cauliflower, cut into bite-size florets
*
5 tablespoons olive oil
1 ¼ teaspoons salt
or to taste
½ teaspoon black pepper
freshly ground, or to taste
1 tablespoon sherry vinegar
1 bunch arugula (roquette)
or any your favorite greens
*
cup walnuts
toasted
cup cheddar cheese
grated

Directions

Heat the oven to 400℉ (200℃).

In a large bowl, add the cauliflower, 2 tablespoons olive oil, 1 teaspoon salt and ¼ teaspoon black pepper, and toss until well combined.

Spread the cauliflower on a baking evenly sheet in a single layer.

Roast, stirring every 10 to 15 minutes, until tender and dark golden, about 35 minutes.

Allow to cool for about 8 minutes.

In a small bowl, add the remaining olive oil, salt and pepper, and vinegar, and then whisk until well blended.

In a salad bowl, mix together the arugula, toasted walnuts, arugula and warm cauliflower.

Pour the vinaigrette over the salad and toss until evenly coated.

Divide among the salad plates and serve.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 62g (2.2 oz)
Amount per Serving
Calories 34990% of calories from fat
 % Daily Value *
Total Fat 35g 54%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 855mg 36%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 6%
Sugars g
Protein 19g
Vitamin A 4% Vitamin C 1%
Calcium 15% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

Founded in 1996.

© 2021 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed