Roasted Cauliflower & Apple Salad with Pepitas & Curry-Lime Vinaigrette
6
Points®
Total time: 55 min • Prep: 20 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
This beautiful, impressive-looking salad boasts the best of fall flavors, such as crisp apples, toasted pumpkin seeds, and spiced cauliflower. It makes for a wonderful light lunch or starter course. You can also add thin strips of grilled chicken for a heartier meal. If you cook the cauliflower in advance, and also make the dressing—which features olive oil, lime zest and juice, honey for a touch of sweetness, chopped shallots, and curry powder—ahead of time and store in the fridge, this salad comes together super fast. Be sure to keep all the other ingredients on hand for quick, weeknight meals.
Ingredients
Cauliflower
8 cup(s), chopped
Cooking spray
5 spray(s)
Ground cumin
1 tsp
Ground coriander
1 tsp
Curry powder
1 tsp
Kosher salt
1 tsp
Fresh baby spinach
4 cup(s)
Fresh apple(s)
2 medium
Shredded carrots
2 cup(s)
Olive oil
4 tsp
Unsweetened lime juice
2 tsp
Lime zest
1 tsp
Water
2 tsp
Honey
1 tsp
Shallot(s)
1 small
Kosher salt
0.25 tsp
Black pepper
0.25 tsp
Curry powder
0.25 tsp
Unsalted roasted pumpkin seed kernels
3 Tbsp
Instructions
1
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.
2
While cauliflower roasts, toss together spinach, apples, and carrots in a large serving bowl.
3
Whisk together dressing ingredients (from oil through curry powder); drizzle over spinach mixture.
4
Top salad with crisp roasted cauliflower and pumpkin seeds; serve immediately.
5
Serving size: 2 cups
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