Roasted cauliflower & apple salad with pepitas & curry-lime vinaigrette
8 cup(s), bite-size florets
Fresh baby spinach
4 cup(s), (left whole or roughly chopped)
2 medium, Honeycrisp variety, thinly sliced
Unsweetened lime juice
2 tsp, warm
1 small, minced
Roasted pumpkin seed kernels
3 Tbsp, toasted
- Preheat oven to 425°F. Line a baking sheet with parchment paper. Place cauliflower florets in a large bowl; coat with nonstick spray. Sprinkle with cumin, coriander, curry powder, and salt; toss to coat. Spread evenly across prepared pan; roast, stirring once, until well browned, 35-40 minutes.
- While cauliflower roasts, toss together spinach, apples, and carrots in a large serving bowl.
- Whisk together dressing ingredients (from oil through curry powder); drizzle over spinach mixture.
- Top salad with crisp roasted cauliflower and pumpkin seeds; serve immediately.
- Serving size: 2 cups