Arugula & Roasted Cauliflower Salad with Grana Padano & Toasted Almond Dressing

Arugula & Roasted Cauliflower Salad

with Grana Padano & Toasted Almond Dressing

30 MIN
$15.99 2-4 Servings
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From the Test Kitchen

This hearty salad combines roasted romanesco cauliflower with fresh arugula, dried tart cherries, nutty cheese, and a rich, crunchy dressing made with toasted almonds, honey, dijon, and more.
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Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    340 Cals (est.)
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fresh
ingredients
Arugula & Roasted Cauliflower Salad with Grana Padano & Toasted Almond Dressing
Title
  • 2 oz Arugula
  • ¼ cup Sliced Roasted Almonds
  • 2 tsps Honey
  • 1 Tbsp Whole Grain Dijon Mustard
  • 0.7 oz Grana Padano Cheese
  • 1 oz Balsamic-Marinated Cipolline Onions
  • 1 oz Sliced Roasted Red Peppers
  • 1 head Romanesco Cauliflower
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 Tbsp Sherry Vinegar
  • 1½ Tbsps Dried Tart Cherries
time-saving
tips & techniques
step-by-step
instructions
1 Roast the cauliflower

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Transfer to a sheet pan. Drizzle with olive oil and season with salt, pepper and enough of the spice blend to coat (you may have extra); toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, roughly chop the almonds. Roughly chop the onions. Roughly chop the peppers.

3 Toast the almonds & make the dressing

In a small pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped almonds. Cook, stirring occasionally, 2 to 3 minutes, or until toasted. Transfer to a large bowl. Add the honey (kneading the packet before opening), vinegar, chopped onions, chopped peppers, mustard, and a drizzle of olive oil; season with salt and pepper. Stir to combine.

4 Finish the salad & serve your dish

To the bowl of dressing, add the roasted cauliflower and arugula; gently toss to combine. Taste, then season with salt and pepper if desired. Serve the salad garnished with the cherries and cheese (crumbling before adding). Enjoy!

Tips from Home Chefs

Arugula & Roasted Cauliflower Salad

1 Roast the cauliflower

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Transfer to a sheet pan. Drizzle with olive oil and season with salt, pepper and enough of the spice blend to coat (you may have extra); toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, roughly chop the almonds. Roughly chop the onions. Roughly chop the peppers.

3 Toast the almonds & make the dressing

In a small pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped almonds. Cook, stirring occasionally, 2 to 3 minutes, or until toasted. Transfer to a large bowl. Add the honey (kneading the packet before opening), vinegar, chopped onions, chopped peppers, mustard, and a drizzle of olive oil; season with salt and pepper. Stir to combine.

4 Finish the salad & serve your dish

To the bowl of dressing, add the roasted cauliflower and arugula; gently toss to combine. Taste, then season with salt and pepper if desired. Serve the salad garnished with the cherries and cheese (crumbling before adding). Enjoy!

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