Cauliflower, Orzo, and Spinach Salad

Prep Time: 35 minutes (15 mins hands-on)

Meal Notes: This hearty, roasted, tangy, salad makes a beautiful potluck contribution, an easy side dish, or a healthy vegetarian lunch.

Source: Cravings by Chrissy Teigen

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Ingredients

• Cauliflower and Orzo

  • 1 head of cauliflower, broken into small florets

  • 4 Tablespoons olive oil

  • 3 cloves garlic

  • 1 teaspoon salt

  • 1/2 teaspon pepper

  • 1 cup orzo pasta

• Dressing and Salad

  • 3 Tablespoons olive oil

  • 3 Tablespoons lemon juice

  • 1 teaspoon honey

  • 1 teaspoon Dijon mustard

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 1/2 red onion, very thinly sliced

  • 1 cup feta cheese, crumbled

  • 1 cup dried cherries or craisins

  • 4 cups spinach

Directions

• Preheat oven: 400 degrees F

• Roast Califlower: Toss cauliflower florets in a large bowl with the olive oil, garlic, salt, and pepper. Spread on a rimmed baking sheet and roast 20-25 mins, until softened with charred edges.

• Cook Orzo: In a pot of salted boiling water, cook the orzo according to package instructions but leave slightly underdone - removing from heat about 2 minutes before fully cookied. Drain and rinse in a colander with cold water.

• Make the dressing: In the same big bowl used for the cauliflower, whisk together olive oil, lemon juice, honey, mustard, salt, and pepper.

• Finish the salad: Add the cooked orzo, roasted cauliflower, onion, feta, and dried cherries to the bowl with the dressing, and toss until coated. Wait until ready to serve, then add the spinach and toss one more time. Taste and add more salt if you’d like.