Roasted Cauliflower Cranberry Quinoa Salad
A delicious and healthy salad perfect for fall, featuring roasted cauliflower, quinoa, and cranberries.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Medium Saucepan
- 1 Mixing Bowl large
Ingredients
Salad
- 1 head of cauliflower chopped into florets
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup quinoa
- 1/2 cup dried cranberries
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped almonds
Dressing
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 2 tablespoons apple cider vinegar
- 1/4 cup olive oil
Instructions
Preparation
- Preheat oven to 400°F (200°C). Place cauliflower florets on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until golden.
- Rinse quinoa under cold water. In a saucepan, combine 1 cup quinoa with 2 cups water. Bring to a boil, reduce heat, and simmer for 15 minutes until water is absorbed.
- In a small bowl, whisk together lemon juice, honey, apple cider vinegar, and olive oil. Season with salt and pepper to taste.
- In a large bowl, combine roasted cauliflower, cooked quinoa, cranberries, parsley, and almonds. Pour dressing over and toss to combine.
Serving
- Serve the salad at room temperature or chilled as a side dish or a main course.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors intensify over time.
Notes
Pro Tips: Roast cauliflower until golden for maximum flavor.
Ingredient Substitutions: Use sunflower seeds instead of almonds.
How to Serve: Best served at room temperature.
Storage & Freshness: Keeps well for 3 days in the fridge.
Make-Ahead Tips: Prepare components ahead and combine before serving.
Ingredient Substitutions: Use sunflower seeds instead of almonds.
How to Serve: Best served at room temperature.
Storage & Freshness: Keeps well for 3 days in the fridge.
Make-Ahead Tips: Prepare components ahead and combine before serving.