| Level: | Easy |
| Total: | 35 min |
| Active: | 15 min |
| Yield: | 12 servings |
| Level: | Easy |
| Total: | 35 min |
| Active: | 15 min |
| Yield: | 12 servings |
Ingredients
- 2 heads cauliflower, cut into medium florets
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup pine nuts
- 1/4 cup pesto
- 3 tablespoons champagne vinegar
- 6 cups mixed baby arugula, spinach and kale
- 1/2 cup pitted Castelvetrano olives, halved
- 1/2 cup pitted kalamata olives, halved
- 1/2 cup fresh Italian parsley leaves
Instructions
- Preheat the oven to 450 degrees F.
- Toss together the cauliflower florets, olive oil, salt and pepper and divide between 2 baking sheets. Roast until the cauliflower is deep golden, 18 to 20 minutes. Allow to cool.
- Meanwhile, in a dry saute pan over medium heat, toast the pine nuts until lightly toasted, 4 to 5 minutes. Transfer to the baking sheets with the cauliflower.
- Next, place the pesto and champagne vinegar in a small mason jar. Screw on the lid and shake until well combined.
- Place the baby greens onto a large platter, top with the cooled cauliflower and pine nuts and then scatter the olives and parsley over the top. Just before serving, drizzle over the dressing and toss.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 122 |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 342 mg |
| Serving Size | 1 of 12 servings |
| Calories | 122 |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 342 mg |
Reviews
Wonderfully Delicious! Always a hit at potlucks! The dressing is amazing!! A winning dish!
Delicious. I only had romaine and purple cabbage on hand so I used those. I thinned the dressing out by adding more vinegar and added a touch of sugar.
I guess it’s just me, but I thought this was the weirdest combination of ingredients ever. Don’t get me wrong, I love them all separately, but together, ummm no.
So delicious!
Instead of kale I used green leave lettuce and instead of pine nuts I used Walnuts! Delicious
Made this tonight for dinner…..pretty darn good! I substituted chopped, salted almonds for the pine nuts, but followed the recipe otherwise. Super fast recipe..especially if you put the cooked cauliflower in the freezer to cool quickly. 🙂
I made this for lunch today. I added a chicken breast and It was delicious!
Not a fan of olives, any ideas for a substitute? The rest of the salad sounds delicious!