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

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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

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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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