Mixed baby salad greens are ready for anything you throw at them. These mildly flavored greens shine in this simple salad, with just one other vegetable—cauliflower—competing for attention. Roasted until golden brown, the tender cauliflower florets are greeted with a light vinaigrette and a sprinkling of walnut pieces for added texture and protein in this lovely dinner accompaniment.
1 small head cauliflower, cut into small florets
2 tablespoons extra-virgin olive oil, divided
Freshly ground black pepper
6 ounces mixed baby salad greens
2 tablespoons walnut pieces
1 tablespoon apple cider vinegar
1 Preheat the oven to 400°F.
2 In a large bowl, toss the cauliflower with 1 tablespoon of olive oil. Season with pepper. Arrange in a single layer on a large baking sheet.
3 Cook for 30 to 35 minutes, stirring once or twice, until tender and golden brown. Let cool for about 10 minutes.
4 Meanwhile, in a small bowl, mix the remaining tablespoon of olive oil and the vinegar.
5 In a large bowl, toss the mixed salad greens, walnuts, and cauliflower. Just before serving, stir in the olive-oil-and-vinegar mixture, and season with pepper.
Cooking tip: Make some extra roasted cauliflower as a side, and keep some on hand to whip up this salad without the wait when you need it. It will keep in an airtight container in the refrigerator for three to five days.
Per Serving Calories: 108; Total Fat: 9g; Saturated Fat: 1g; Cholesterol: 0mg; Carbohydrates: 5g; Fiber: 2g; Protein: 2g; Phosphorus: 42mg; Potassium: 217mg; Sodium: 50mg