Roasted Cauliflower, Feta, and Orzo Salad
User Reviews
4.6
Roasted Cauliflower, Feta, and Orzo Salad
Description
The salad starts with small cauliflower florets tossed in olive oil, garlic, kosher salt, and black pepper, then roasted until tender with slight charring to develop flavor. Orzo pasta is boiled al dente, drained, rinsed, and tossed lightly in olive oil to prevent sticking. The dressing mixes extra virgin olive oil, fresh lemon juice, honey, Dijon mustard, salt, and black pepper to create a bright and mildly sweet vinaigrette.
In a large bowl, the roasted cauliflower and orzo are combined with thinly sliced red onion, crumbled feta cheese, chewy dried cherries, and fresh baby spinach leaves. The dressing coats all ingredients evenly, enhancing the tangy, salty, and sweet flavor profile while balancing the roasted and fresh components.
This salad works well as a light main dish or side, offering a variety of textures and flavors. It is suitable for room temperature serving and can be prepared ahead for easy meals. The combination of ingredients brings Mediterranean-inspired notes through the feta and lemon dressing, paired with wholesome grains and vegetables.
Ingredients
For the Salad:
- 1 cauliflower broken into small florets (about 5 cups, small head
- 4 tablespoons olive oil
- 3 cloves garlic minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
- 1 cup orzo pasta
- 1/4 cup red onion thinly sliced
- 1 cup feta cheese crumbled
- 2/3 cup dried cherries
- 4 cups baby spinach
For the Dressing:
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons lemon juice fresh
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
Instructions
- Preheat the oven to 400 degrees F.
- In a bowl, toss the cauliflower with 3 tablespoons of the olive oil, the garlic, salt, and pepper. Spread on a large baking sheet and roast until tender and cauliflower is slightly charred, about 20-25 minutes. Let cool and set aside.
- Meanwhile, in a pot of salted boiling water, cook the orzo until al dente. Drain in colander, rinse under cold water, drain well, and toss with the remaining 1 tablespoon of olive oil.
- In a large bowl, make the dressing. Whisk together the olive oil, lemon juice, honey, mustard, salt, and pepper. Add the cooked orzo, roasted cauliflower, red onion, crumbled feta cheese, and dried cherries. Toss until well coated with the dressing. Add the spinach and toss one more time. Taste and season with more salt and pepper, if desired. Serve.
Notes
- This recipe is adapted from Cravings by Chrissy Teigen.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Calories | 386kcal | 19% |
| Carbohydrates | 38g | 13% |
| Protein | 10g | 20% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 22mg | 7% |
| Sodium | 725mg | 30% |
| Potassium | 493mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 12g | 24% |
| Vitamin A | 2459IU | 49% |
| Vitamin C | 56mg | 62% |
| Calcium | 184mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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