Roasted cauliflower shines in this veggie-packed dinner salad. We love the peppery taste of baby arugula, but any tender green will work well here. We let the cauliflower cool a bit before we add it to the salad. It’s delicious warm, but you could roast it a few hours in advance and refrigerate it until you’re ready to assemble the salad to speed things up.

Hilary Meyer
EatingWell.com, January 2021

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Credit: Brie Passano

Recipe Summary

active:
20 mins
total:
35 mins
Servings:
4
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. Combine water and quinoa in a small saucepan. Bring to a boil. Reduce heat to low, cover and simmer until the quinoa is tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork.

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  • Meanwhile, toss cauliflower with 1 Tbsp. oil, 1 Tbsp. lemon juice, ¼ tsp. salt, and ⅛ tsp. pepper on a rimmed baking sheet. Roast, stirring once halfway through, until the cauliflower is tender and browned in spots, about 14 to 17 minutes. Let cool for 5 minutes.

  • Mash garlic with the remaining ⅛ tsp. salt into a paste on a cutting board with the side of a chef’s knife. Transfer to a large bowl. Add mustard, the remaining 3 Tbsp. lemon juice, and the remaining 1/8 tsp. pepper. Whisk in the remaining 3 Tbsp. oil. Add arugula, carrot, tomatoes, dill, the cooked quinoa, and the roasted cauliflower. Toss gently to combine. Sprinkle with almonds.

To make ahead

Prepare quinoa (Step 1) and refrigerate for up to 4 days or freeze for up to 3 months.

Nutrition Facts

354 calories; fat 25g; sodium 332mg; carbohydrates 29g; dietary fiber 7g; protein 9g; sugars 6g; saturated fat 3g.
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